期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2010
卷号：2
期号：6
页码：303-305
出版社：MAXWELL Science Publication
摘要：This study was designed to determine the effect of processing on the Vitamin C content of seven Nigerian green leafy vegetables, Telfaria occidentalis ( ugu ), Talinum triangulare (waterleaf), Basella alba (indian spinach), Celosia argentea ( soko ), Vernonia amygdalina (bitter leaf), Amaranthus hybridus ( tete ) and Crassephalum crepidioees ( rorowo ). Processing methods employed are, blanching, boiling, sundrying, squeezewashing, squeeze-washing with salt and squeeze-washing with boiling. Raw ugu had highest Vitamin C content of 62.50 mg/100g while raw waterleaf had the lowest value of 9.30 mg/100g. Blanching and boiling reduced the Vitamin C content of soko and tete tremendously with a value of 91.50% reduction for boiled tete . The percentage loss for sundried vegetables was the lowest when compared with other processing methods with a reduction of 6.50 and 12.40% in indian spinach and rorowo , respectively. Squeeze washing reduced the Vitamin C content of ugu from 62.50 mg/100g to 6.47 mg/100g (89.65%) and bitter leaf from 42.40 mg/100g to 4.28 mg/100g (89.90%). Squeeze-washing followed by boiling of bitter leaf reduced the Vitamin C content from 42.40 mg/100g to 2.18 mg/100g recording the highest loss of 94.90% when compared with other processing methods.
关键词：Nigerian green leafy vegetables ; processing methods ; Vitamin C ; ; ;
