Search for Author, Title, Keyword
Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire
More details
Hide details
Publication date: 2015-03-31
Pol. J. Food Nutr. Sci. 2015;65(1):31-38
The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern Côte d’Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p < 0.05) at 15 min were as follow: ash (0.08 – 10.01 %), proteins (0.36 - 12.03%), vitamin C (19.56 – 68.67 %), carotenoids (18.91 - 55.48%) oxalates (3.58 – 21.39 %) and phytates (10.51– 68.02 %).The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35 – 4.16 %) of fibres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p < 0.05) of minerals were: calcium (264.88 – 844.92 mg/100g), magnesium (49.45 – 435.43 mg/100g), potassium (675 – 1895.41 mg/100g), iron (14.54 – 70.89 mg/100g) and zinc (9.48 – 36.46 mg/100g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.
Chloroplast-rich material from the physical fractionation of pea vine (Pisum sativum) postharvest field residue (Haulm)
Amelia Torcello-Gómez, Mohamed Gedi, Roger Ibbett, Husain Nawaz, Rhianna Briars, David Gray
Food Chemistry
A review of the contribution of cowpea leaves to food and nutrition security in East Africa
Joshua Owade, George Abong’, Michael Okoth, Agnes Mwang’ombe
Food Science & Nutrition
Impact of antioxidant spices on vitamin B9 and β-carotene in steamed sweet potato leaves
A.E. Agbo, S. Meite, G.A. Gbogouri, A.D. Gouekou, C.E. Kouame, K. Kouassi, K. Brou
Acta Horticulturae
Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study
Pornrat Sinchaipanit, Anantita Sangsuriyawong, Piyanuch Visetchart, Nilesh Nirmal
Improving nutrition-sensitive value chains of African indigenous vegetables: current trends in postharvest management and processing
Samuel Elolu, Rachel Byarugaba, Arnold Opiyo, Dorothy Nakimbugwe, Dagmar Mithöfer, Susanne Huyskens-Keil
Frontiers in Sustainable Food Systems
Proximate composition and selected phytochemical component of Dawrach (Raphanus raphanistrum L.) as affected by blanching temperature
Abebe Yimer, Hayat Mohammed, Kumsa Andersa
Oxalate in plants, amount and methods to reduce exposure; a systematic review
Kiandokht Ghanati, Vahide Oskoei, Mohammad Rezvani- Ghalhari, Parisa Shavali-Gilani, Ghazal Mirzaei, Parisa Sadighara
Toxin Reviews
Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges
MS Wasswa, R Fungo, JH Muyonga
African Journal of Food, Agriculture, Nutrition and Development
Journals System - logo
Scroll to top