Effect of Processing Methods on Some Micronutrients, Antinutrients and Toxic Substances in Hibiscus Sabdariffa

Musa, Amanabo; Ogbadoyi, Emmanuel O.

doi:10.3923/ajb.2012.63.79

Cited by 16 publications

(22 citation statements)

References 17 publications

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“…This may be attributed to the leaching of these minerals into the infusion water that was discarded. This result is in agreement with the findings of other researchers [19][20][21] [21] for Hibiscus sabdariffa leaves boiled for 5 and 10 minutes and Kawashima and Valente [22] for Tetragonia expansa blanched for 1, 5 and 15 minutes. Considering the importance of minerals in the human body as the structural components and regulators of body processes [23], the result suggests that minimal hot water infusion time (5 min) should be adopted in reducing the bitter taste in H. crinita leaf in order to reduce mineral losses.…”

Section: Effect Of Treatment On Mineralssupporting

confidence: 83%

“…Infusion times had no significant effect (p>0.05) on the beta-carotene content in the dried leaves. This result is in agreement with the report by Musa and Ogbadoyi [21] that longer blanching times (5 and 10 min) had no significant effect on beta-carotene content of Hibiscus sabdariffa. Beta-carotene is considered as the most important source of pro-vitamin A in carotenoid rich foods [30].…”

Section: Effect Of Treatment On Vitaminssupporting

confidence: 83%

“…Longer infusion times increased losses of ascorbic acid to the infusion water and the losses ranged from 38.43% for 5 min infused and dried leaves to 70.60% for 15 min infused and dried leaves. This result is in accordance with the verdict of other authors [21,26] that the amount of ascorbic loss increases with cooking time. The high solubility of ascorbic acid in water and the relative ease with which it is oxidized make this vitamin particularly susceptible to processing conditions [27].…”

Section: Effect Of Treatment On Vitaminssupporting

confidence: 82%

“…Thus, the loss of carotene is rapid in products that been blanched and then dehydrated [30]. Similar decreases in beta-carotene in blanched and dried non-conventional leafy vegetables had been reported [21,32]. Infusion times had no significant effect (p>0.05) on the beta-carotene content in the dried leaves.…”

Section: Effect Of Treatment On Vitaminssupporting

confidence: 57%

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Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf

Inyang¹

2015

JFNS

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Abstract:One of the common traditional methods of improving the palatability and acceptability of Heinsia crinita leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. In this study, the harvested leaves (dark variety) were washed in potable water, spread under shade to air dry, cut (2mm width) and shared into four equal portions of 1kg each. Portions 2, 3 and 4 were separately infused in hot water (1:3w/v) and maintained at 95 o C for 5, 10 and 15 min, drained and cooled while the first portion was not treated with hot water (control). Each portion was oven dried (50 o C) for 36h, cooled, and packaged. The effect of the treatments on the minerals, vitamins and health benefiting phytochemicals were investigated. The untreated dried leaves had higher K, Ca, Na, Mg, Fe, Zn, ascorbic acid, beta-carotene, riboflavin, thiamine, alkaloids, flavonoids, saponins and tannins than the dried leaves from hot water infusion. Percentage losses of minerals, vitamins and health promoting phytochemicals to the infusion water that was discarded increased with increase in infusion time. Percentage losses of K, Ca, Na, Mg, Fe and Zn ranged from 11. 01, 7.77, 16.72, 15.51, 9.55 and 8.50% for 5 min infused leaves to 34.34, 18.73, 45.07, 41.76, 24.85 and 29.92% for 15 min infused leaves, respectively. Similarly, percentage losses of ascorbic acid, beta-carotene, riboflavin and thiamine ranged from 38.43, 15.69, 17.39 and 38.78% for 5 min infused leaves to 70.60, 35.29, 57.97 and 68.38% for 15 min infused leaves, respectively. Losses of alkaloids, flavonoids, saponins and tannins ranged from 20.92, 39.39, 4.65 and 16.67% for 5 min infused leaves to 62.24, 69.70, 10.08 and 47.22% for 15 min infused leaves. The study demonstrated that for the consumers of H. crinita leaves to derive substantial nutritional and health benefits from the consumption of the leaf, it should be subjected to 5 min hot water infusion period prior to use for culinary preparation.

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Section: Effect Of Treatment On Mineralssupporting

confidence: 83%

Section: Effect Of Treatment On Vitaminssupporting

confidence: 83%

Section: Effect Of Treatment On Vitaminssupporting

confidence: 82%

Section: Effect Of Treatment On Vitaminssupporting

confidence: 57%

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Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf

Inyang¹

2015

JFNS

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“…It has been reported that cooking methods affect the content of micronutrient composition of certain foods [18] [19]. Some studies have shown a decrease in the mineral composition of some foods when boiled [20]. This is not the case with the results from this study probably because eggs are boiled enclosed in their shells and this reduces volatile losses.…”

Section: Discussioncontrasting

confidence: 54%

Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study

Onyenweaku¹,

Ene-Obong²,

Williams³

et al. 2018

FNS

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This study was aimed at comparing nutrient composition of some bird eggs in their raw and boiled forms. The different varieties were exotic chicken, local chicken, turkey, quail and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) lyophilized. Standard AOAC methods were used for determination of proximate, mineral and vitamin compositions. Results showed the boiled eggs having higher nutrient concentrations than the raw eggs across all species. Guinea fowl egg had significantly higher (p < 0.05) content of protein, fat and most micronutrients. The eggs were rich in microelements, with guinea fowl egg having the best sodium-potassium ratio (0.66). Turkey eggs had significantly (p < 0.05) higher iron content in the raw and boiled samples (7.2 ± 0.09 mg/100g and 9.6 mg/100g, respectively). This study showed some "less-popular"/underutilized eggs having certain nutrients in significantly greater quantities; hence exploiting these may greatly improve diet quality and nutritional status of consumers.

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Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients

Bighaghire

Okidi

Muggaga

et al. 2021

Food Science & Nutrition

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The impact of traditional African preservation methods on the contribution of vegetables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and preserved forms (cowpeas—Vigna unguicullata, okra/lady fingers—Abelmoschus esculentus, Malakwang—Hibscus cannabinus, and eggplants—Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun drying, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutrients. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%–82% (p ≤ .05). The contents of antinutritional factors reduced by 1%–80% while in vitro bioavailability of iron and zinc increased by 21%–296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%–60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the contribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention.

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Effect of Processing Methods on Some Micronutrients, Antinutrients and Toxic Substances in Hibiscus Sabdariffa

Cited by 16 publications

References 17 publications

Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf

Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf

Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study

Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients

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Effect of Processing Methods on Some Micronutrients, Antinutrients and Toxic Substances in Hibiscus Sabdariffa

Cited by 16 publications

References 17 publications

Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in &lt;i&gt;Heinsia crinite&lt;/i&gt; Leaf

Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in &lt;i&gt;Heinsia crinite&lt;/i&gt; Leaf

Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study

Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients

Contact Info

Product

Resources

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Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf

Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf