Nutritional and Antioxidant Characterization of Blanched Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
Journal Title: Biotechnology Journal International - Year 2015, Vol 6, Issue 4
Abstract
The effect of blanching on the proximate composition, nutritive value and antioxidant properties of five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) used in the preparation of Ivorian diets was investigated. These leafy vegetables were subjected to steam blanching in a pressure cooker for 15, 25 and 45 min. This study highlighted losses (P < 0.05) of nutrients and anti-nutrients components at 15 min of blanching as follow: ash (6.68 – 33.80 %), proteins (0.56 - 15.71 %), vitamin C (4.75 – 73.21 %), carotenoids (18.77 - 72.76%) oxalates (2.16 – 42.62 %) and phytates (20.32 – 71.56 %). Contrary to the registered losses, the average increases of polyphenols and crude fibres contents at 15 min of blanching were 1.51 to 5.19% and 0.62 to 8.87%, respectively. Furthermore after 15 min of blanching time, the residual contents (P < 0.05) of minerals were: calcium (214.71 – 608.95 mg/100 g), magnesium (85.50 – 435 mg/100 g), potassium (1243.32 – 2940.38 mg/100 g), iron (17.07 – 45.86 mg/100 g) and zinc (17.48 – 64.03 mg/100 g). All the results above showed that blanching processing reduces nutritive value of leafy vegetables consumed in Southern Côte d’Ivoire. In order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population, the domestic blanching time must be less than 15 min for preserving the beneficial nutritive properties of the studied leafy vegetables.
Authors and Affiliations
L. T. Zoué, F. C. Acho, S. L. Niamké
Keywords
Related Articles
- EP ID EP237130
- DOI 10.9734/BBJ/2015/14509
- Views 139
- Downloads 0
Optimisation of Growth Factors for Effective Use of Phosphate Solubilizing Bacterial Strains and Its Use as Bioinoculants for the Growth of Groundnut (Arachis hypogaea) Plant
Phosphorus (P) is one of the essential macronutrients for plant growth. Phosphate solubilizing bacteria (PSB) are organisms which are used as bioinoculants to enhance the plant growth. Plants take phosphate in the form o...
Response Surface Methodology Based Optimization of a New Isolate Bacillus pumilus ZR LS S2 with Fibrinolytic Activity
Aims: The work aims to isolate potential fibrinolytic enzyme producing isolates from various samples with the aim of developing a suitable optimization strategy using response surface methodology. Study Design: Placket...
Survey and Indexing of Weeds Growing around Potato Fields for Their Role as an Inoculum Source for Potato leafroll virus (PLRV)
A survey and indexing studies was carried out on weeds plants growing around potato fields to identify their role as an inoculum source for Potato leafroll virus (PLRV). Symptomatic and asymptomatic foliage samples of 26...
Effect of Gas Flaring on the Phytochemical and Nutritional Composition of Treculia africana and Vigna subterranean
Aims: The effect of petroleum exploration and exploitation activities on the phytochemical and nutritional composition of African breadfruit (Treculia africana) and Bambara groundnuts (Vigna subterranean) harvested from...
Isolation and 16S rRNA-Based Identification of Benomyl-Degrading Bacteria
Laboratory experiments were conducted to isolate and identify Benlate- (Benomyl) degrading microorganisms from two soil types collected from different locations in Khartoum State, Sudan. Benomyl degradation was studied a...