Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the β-Carotene and Vitamin C Contents of Plantain and Sweet Potato

Gouado, Inocent; Adélaide, Demasse Mawamba; Gisele, Etame Loe; So, Meyimgo Ouambo Ruphine; Aba, Ejoh Richard; Fokou, Élie

doi:10.3923/ajft.2011.994.1001

Cited by 22 publications

(16 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…BL presented the highest values, followed by ML, whereas LSL showed a low concentration of vitamin C (–50%). Also in this case, measured values are in line with the findings on yellow flesh and dark yellow flesh varieties, whose values ranged between 600 and 800 mg kg –1 dry weight …”

Section: Resultssupporting

confidence: 90%

“…Concerning quality traits (Table ), dry matter percentage in the pulp significantly increased in fried and microwaved samples, showing comparable values with those of raw control. These results are in agreement with dry heat cooking methods . Dry heat dehydrates foods causing water loss; samples cooked with other cooking methods showed statistically lower dry matter values.…”

Section: Resultssupporting

confidence: 86%

“…12 Dry heat dehydrates foods causing water loss; samples cooked with other cooking methods showed statistically lower dry matter values. This result is not in agreement with the data in the literature, 12 although, also in the present study, samples were not peeled. This result can be attributed to the different genotypes considered in the present study.…”

Section: Sweet Potato and Cooking Methodsmentioning

confidence: 98%

“…Also in this case, measured values are in line with the findings on yellow flesh and dark yellow flesh varieties, whose values ranged between 600 and 800 mg kg -1 dry weight. 12 The amount of some phenolic acids was determined by HPLC as described in the Materials and methods. BL samples presented the highest content of chlorogenic and caffeic acid, even if this was not statistically different from HSL and ML.…”

Section: Sweet Potato Texturementioning

confidence: 99%

“…8 Accordingly, this practice is fundamental for many foods with respect to increasing their digestibility, 9 their sanitation 10 and the reduction of any toxic compounds. 11 Some studies related to cooking sweet potato were carried out in countries where this vegetable is widely consumed, 4,[12][13][14][15] although no information exists for the Italian genotypes.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of different home‐cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions

2017

View full text Add to dashboard Cite

Traditional and new sweet potato cultivars can be cultivated in temperate climate conditions and show interesting qualitative properties, especially as a result of the presence of antioxidant compounds. Concerning global quality, colored varieties expressed a better profile than traditional Italian ones and they are suitable for the European market, giving new opportunities for consumers and producers. © 2017 Society of Chemical Industry.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 86%

Section: Sweet Potato and Cooking Methodsmentioning

confidence: 98%

Section: Sweet Potato Texturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of different home‐cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions

2017

View full text Add to dashboard Cite

show abstract

Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annumL.)

Bashir

Sharma

Hussain

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

This study was conducted to assess the effect of two thermal treatments, viz. roasting and pan frying (deep frying), on nutritional profile, aflatoxin, and capsaicin content in green chilies. Green chilies were subjected to roasting and frying to reduce the aflatoxin contamination, besides retaining their pungency and nutritional profile. Reversed‐phase HPLC was employed to determine the levels of aflatoxins B1, B2, G1, and G2 in thermally treated and control samples. The proximate compositions of roasted and fried chili samples were significantly (p ≤ .05) different from raw chili (control), except ash content. Vitamin A levels decreased significantly (p ≤ .05) during roasting and were undetected in fried chili samples. Likewise, vitamin C was undetected in both roasted and fried chili samples. Significantly decreasing (p ≤ .05) trends were noticed in capsaicinoids viz. capsaicin and dihydrocapsaicin contents including Scoville Heat Units (SHU) during roasting and frying. However, retention of capsaicinoids was higher in roasted chilies (730.00 ± 4.90 mg/kg) than fried samples (502.56 ± 5.10 mg/kg). The levels of all the four major aflatoxins (AFs)‐ AFB1, AFB2, AFG1, and AFG2 recorded in control were much higher than the limits prescribed by the European Union for spices. Both thermal treatments (roasting and frying) employed proved to be effective in reducing aflatoxins like AFB2, AFG1, and AFG2 in chilies to below the prescribed limits, while as the level of AFB1 was reduced below the limits by only the frying method. This study therefore indicated the substantial impact of frying on aflatoxins.

show abstract

Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps

Vepowo,

Ngoh Newilah,

Mananga

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDPlantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. The present study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi‐ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min).RESULTSSignificant variations (P < 0.05) were observed in the parameters assessed during cooking at each ripening stage according to cooking time. Plantain pulps boiled with peel exhibited high firmness (0.7–1.7 kgf), high soluble solids (7.4–22.4°Brix) and high dry matter content (29.8–38.3%) at all ripening stages. This cooking method yielded high protein (3.0–4.8%), lipid (0.2–1.8%), total starch (32–73%) and total carbohydrate (18–32%) contents. Boiling with or without peel had no significant effect (P > 0.05) on the pH of Batard pulps, nor the ash content of the pulps of both genotypes.CONCLUSIONIrrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the β-Carotene and Vitamin C Contents of Plantain and Sweet Potato

Cited by 22 publications

References 14 publications

Effect of different home‐cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions

Effect of different home‐cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions

Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annumL.)

Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps

Contact Info

Product

Resources

About