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- Title
Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow.
- Authors
Parkouda, Charles; Ba/Hama, Fatoumata; Traoré, Korotimi; Savadogo, Aly; Traoré, Yves; Kamga, Regine
- Abstract
The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth ( Amaranthus cruentus L.), black nightshade ( Solanum scabrum Mill.) and jute mallow ( Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β-carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β-carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β-carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β-carotene. Drying under shade resulted in less loss of β-carotene than drying in cabinet at 50 and 60°C.
- Subjects
AMARANTHS; SOLANUM; TOSSA jute; EDIBLE greens; TASTE testing of food; FOOD industry
- Publication
Food Science & Nutrition, 2017, Vol 5, Issue 6, p1139
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.504