Title: Nutritional and Antioxidant Characterization of Blanched Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
Abstract: The effect of blanching on the proximate composition, nutritive value and antioxidant properties of five leafy vege table 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 1 5, 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 t ime, 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 sho wed that blanching
Publication Year: 2015
Publication Date: 2015-01-10
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 5
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot