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Evaluation of nutritive and antioxidant properties of blanched leafy vegetables consumed in Northern Cote d'Ivoire

100%

Oulai P. D., Zoue L. T., Niamke S. L.

Polish Journal of Food and Nutrition Sciences

2015

tom 65

nr 1

The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of fi ve 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 fi bres 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/100 g), magnesium (49.45–435.43 mg/100 g), potassium (675–1895.41 mg/100 g), iron (14.54–70.89 mg/100 g) and zinc (9.48–36.46 mg/100 g). 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 effi ciently to the nutritional requirement and to the food security of Ivorian population.

Content of macro- and micronutrients in green and blanched leaves of garlic chives (Allium tuberosum Rottler ex Sprengel)

80%

Zurawik A., Zurawik P.

Journal of Elementology

2015

tom 20

nr 4

Despite its numerous advantages, garlic chives (Allium tuberosum Rottler ex Sprengel) remains a species that is little known of and therefore underestimated in Poland. Cultivation requirements of garlic chives in the climatic conditions of West Pomerania have long been studied at the Department of Horticulture, West Pomeranian University of Technology in Szczecin. An example of such research is the experiment, conducted in 2007-2009, whose aim was to determine the effect of blanching two-year old garlic chives plants on the yield of dry matter and the macro- and micronutrient content. Control plants were non-blanched, two-year old plants. Each year, on 10th April, the seeds were sown directly in a field, 5 seeds per point, 30 x 20 cm apart. The plants were blanched by being covered with low plastic tunnels coated with one or two layers of black nonwoven polypropylene fabric. Blanched leaves were collected 4 weeks after installing the tunnels. Field experiments were established and carried out at the Vegetable Research Station in Dołuje (near Szczecin), and chemical analyses were performed at the Regional Chemical and Agricultural Station in Szczecin. The highest content of phosphorus and total nitrogen was found in the leaves blanched under a double layer of nonwoven fabric, as compared to non-blanched plants. An opposite trend was observed for potassium and calcium. The highest content of these macronutrients was noticed in non-blanched leaves of garlic chives. No significant effect of blanching was found regarding the leaf content of magnesium and sulphur. The highest level of copper was reported in non-blanched leaves, and the leaves covered with a double layer of nonwoven fabric were the richest in iron. The lowest content of zinc was found in the leaves blanched under one layer and the lowest level of manganese in those blanched under two layers of black nonwoven fabric.

Ograniczanie wyników

1 Journal of Elementology

1 Polish Journal of Food and Nutrition Sciences

1 Niamke S. L.

1 Oulai P. D.

1 Zoue L. T.

1 Zurawik A.

1 Zurawik P.

2 2015

Wyniki wyszukiwania

Evaluation of nutritive and antioxidant properties of blanched leafy vegetables consumed in Northern Cote d'Ivoire

Content of macro- and micronutrients in green and blanched leaves of garlic chives (Allium tuberosum Rottler ex Sprengel)