摘要：Telfairia leaves were harvested fresh, sliced and subjected to different blanching pre- treatments tests - in boiling water, steam, sodium chloride and sodium bicarbonate solutions before drying in a multipurpose produce drier (40-50 0 C) for preservation. The control portion was dehydrated without any pre-treatment. All the dehydrated test portions were analyzed for proximate composition (moisture, crude protein, crude fat, crude fibre, ash and carbohydrate), microbial quality and sensory acceptability assessments. Dehydrated steam-blanched and water- blanched leaves had relatively lower moisture content (13.75 – 13.99%). Leaf nutrients (crude protein, crude fat and ash) concentrated relatively more in the steam blanched dehydrated leaves. No microorganism was detected in all the dehydrated treated and untreated test portions. Process treatments reduced the sensory acceptability rating of the dehydrated leaves as the untreated control portions were better accepted by assessors.
其他摘要：Telfairia leaves were harvested fresh, sliced and subjected to different blanching pre- treatments tests - in boiling water, steam, sodium chloride and sodium bicarbonate solutions before drying in a multipurpose produce drier (40-50 0 C) for preservation. The control portion was dehydrated without any pre-treatment. All the dehydrated test portions were analyzed for proximate composition (moisture, crude protein, crude fat, crude fibre, ash and carbohydrate), microbial quality and sensory acceptability assessments. Dehydrated steam-blanched and water- blanched leaves had relatively lower moisture content (13.75 – 13.99%). Leaf nutrients (crude protein, crude fat and ash) concentrated relatively more in the steam blanched dehydrated leaves. No microorganism was detected in all the dehydrated treated and untreated test portions. Process treatments reduced the sensory acceptability rating of the dehydrated leaves as the untreated control portions were better accepted by assessors. Keywords: Telfairia leaves, Blanching, Dehydration, Acceptability.
