Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow

Content Provider	Scilit
Author	Traoré, Korotimi Parkouda, Charles Savadogo, Aly BaHama, Fatoumata Kamga, Regine Traoré, Yves
Copyright Year	2017
Description	Journal: Food Science & Nutrition 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.
Related Links	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694864/pdf
Ending Page	1144
Page Count	6
Starting Page	1139
ISSN	20487177
e-ISSN	20487177
DOI	10.1002/fsn3.504
Journal	Food Science & Nutrition
Issue Number	6
Volume Number	5
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2017-08-19
Access Restriction	Open
Subject Keyword	Journal: Food Science & Nutrition Food Science and Technology Amaranthus Cruentus Corchorus Olitorius Solanum Scabrum
Content Type	Text
Resource Type	Article
Subject	Food Science