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International Journal of Biochemistry Research & Review, ISSN: 2231-086X,Vol.: 9, Issue.: 2

Original-research-article

Effect of Cooking Methods on Proximate and Mineral Composition of Fluted Pumpkin (Telfairia occidentalis) Leaves

 

F. G. Okibe1*, B. Jubril2, E. D. Paul1, G. A. Shallangwa1 and Y. A. Dallatu1

1Department of Chemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.

2Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria.

Article Information
Editor(s):
(1) Luisa Di Paola, Chemical and Biochemical Engineering Fundamentals, Faculty of Engineering Università Campus Biomedico, Via Alvaro del Portillo, Roma, Italy.
Reviewers:
(1) Antonello Santini, University of Napoli Federico II, Italy.
(2) Brahmadeo Dewprashad, City University of New York, USA.
(3) Ivana Beatrice Mânica da Cruz, Federal University of Santa Maria (UFSM), Brazil.
(4) Maria Elisabeth Machado Pinto e Silva, University of Sao Paulo, Brazil.
(5) Azza A. Omran, Food Technology Research Institute (FTRI), Egypt.
Complete Peer review History: http://sciencedomain.org/review-history/12342

Abstracts

The effect of boiling, steaming and microwaving on proximate and mineral compositions of fluted pumpkin (Telfairia occidentalis) leaves were investigated. Standard methods of analyses were applied for the determinations of selected parameters. Results obtained indicated that at P<0.05 confidence level no significant losses in the values of proximate composition occurred, except for protein and carbohydrate. Decrease in protein contents were 18.36, 13.54 and 20.36% for steaming, boiling and microwaving respectively. Carbohydrate content decrease as follows: steaming (15.44%), boiling (18.35%), and microwaving (2.53%). The percentage reduction in nitrogen content on applying the three cooking methods were 1.10, 0.72 and 0.38% for steaming, boiling and microwaving respectively. Results showed that percentage decrease in P, K, Na, Ca, Mg, and Fe was highest for boiling relative to other methods of processing. The study recommended microwaving as the most appropriate method for processing T. occidental leaves for optimum nutritional benefit.

Keywords :

T. occidentalis; proximate composition; mineral composition.

Full Article - PDF    Page 1-7

DOI : 10.9734/IJBCRR/2016/21483

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