Abstract

This study investigated the influence of processing methods on some chemical and sensory properties of treated and stored fluted pumpkin leaf. Fluted pumpkin leaves were blanched separately with solutions of ethylene diamine tetraacetic acid (EDTA; 0.003%), sodium chloride (NaCl; 0.5%), sodium benzoate (0.05%) and a mixture of the three preservatives solutions (EDTA, NaCl and sodium benzoate). The fifth portion was the control and was blanched with only water. Each of these was divided into two portions and one portion was dried and the other portion was not dried. The dried portion was stored at room temperature and the wet sample was stored at refrigerated temperature. Samples were analysed for changes in moisture content, mineral contents, ascorbic acid content and sensory characteristics every two weeks. Results of the analysis showed that samples stored at refrigerated temperature could not be stored beyond six weeks. The moisture content varied between 6.69 to 11.30% and 82.70 to 93.80% for the dry and wet samples respectively, across the storage period. The vitamin C content and the mineral contents also reduced with storage period but the reduction was lowered in samples blanched with salt solutions. Sensory evaluation of the samples showed that after the storage period of eight weeks, the dried samples were accepted by the panellists while the samples stored at refrigerated conditions decayed after sixth weeks. The study concluded that the shelf life of fluted pumpkin leaves could be extended for more than a month using appropriate processing methods.

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