Open AccessEffect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow
Author(s) -
Traoré Korotimi,
Parkouda Charles,
Savadogo Aly,
BaHama Fatoumata,
Kamga Regine,
Traoré Yves
Publication year - 2017
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.504
Subject(s) - amaranth , corchorus olitorius , amaranthus cruentus , amaranthaceae , blanching , horticulture , carotene , chemistry , botany , food science , biology
The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth ( Amaranthus cruentus L.), black nightshade ( Solanum scabrum Mill.) and jute mallow ( Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β‐carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β‐carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β‐carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β‐carotene. Drying under shade resulted in less loss of β‐carotene than drying in cabinet at 50 and 60°C.