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Effect of Drying on the Nutritional and Organoleptic Characteristics of African Leafy Vegetables, Jute Mallow (Corchorus olitorius L.) and Cowpea (Vigna unguiculata)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Mutuli, Gibson Peter Mbuge, Duncan Onyango |
| Copyright Year | 2018 |
| Abstract | Food drying is an ancient and widely used method of preservation. It can be applied to a wider variety of agricultural produce than any other preservation method to improve shelf life, reduce packing costs and shipping weights, enhance appearance, encapsulate the original flavor, and maintain nutritional value (Golob et al., 2002). The drying technology varies from simple to sophisticated methods such as freeze drying, which is used for highvalue products. The drying of agricultural produce in Sub-Saharan Africa is problematic owing to a lack of adequate technical packaging for food preservation, resulting in significant post-harvest losses (Shiundu and Oniang’o, 2007). Annual episodes of malnutrition, drought, and famine in Sub-Saharan Africa are well documented. Indigenous knowledge shows that leafy African vegetables can be dried; this would help mitigate post-harvest losses and improve product shelf life, thereby increasing availability during times of drought (Chew et al., 2011). These vegetables have been identified as promising for up-scaling and addressing food security (Mbugua et al., 2008). They have nutritional value—they contain vitamin A, vitamin C, folic acid, riboflavin, and minerals such as iron and calcium—and medicinal value; they also have the advantages of local adaptation, market availability, and are an important component in the diets of the African population. These factors would help address the deficiency in important nutrients in most diets, especially during drought (Gido et al., 2017). Vitamins are complex organic molecules that are required by the body in small amounts to maintain health and wellbeing. They are classified as either water-soluble or fat-soluble. Vitamins C (ascorbic acid) and B2 are water-soluble, whereas vitamin A is fat-soluble and is an Effect of Drying on the Nutritional and Organoleptic Characteristics of African Leafy Vegetables, Jute Mallow (Corchorus olitorius L.) and Cowpea (Vigna unguiculata) |
| Starting Page | 211 |
| Ending Page | 218 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.5307/JBE.2018.43.3.211 |
| Volume Number | 43 |
| Alternate Webpage(s) | http://www.jbengksam.org/articles/pdf/BRW8/ksam-2018-043-03-6.pdf |
| Alternate Webpage(s) | https://doi.org/10.5307/JBE.2018.43.3.211 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
