Nutritional and physicochemical properties of stored solar-dried cowpea leafy vegetables

Natabirwa, Hedwig; Mukiibi, J.; Zziwa, Emmanuel; Kabirizi, J.

doi:10.4314/ujas.v17i1.1

Cited by 14 publications

(17 citation statements)

References 11 publications

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“…Regarding mode of packaging, HDPE showed high retention of L* a* b* values than LDPE, as HDPE has higher oxygen barrier properties than LDPE which might have contribution in prevention of conversion of chlorophyll to pheophytin due to the pigment oxidation (Singh and Sagar, 2010). These results are also in agreement with findings of Natabirwa et al (2016) in leafy vegetables.…”

Section: Changes In Color Values (L* A* B*) During Storagesupporting

confidence: 93%

Effect of Blanching and Drying Temperatures on Various Physico-chemical Characteristics of Green Beans

Manzoor

Dar

Khan

et al. 2019

AJDFR

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Fresh green bean samples (un-blanched and blanched) were dried at 50, 60 and 70 °C, followed by studying the effect of blanching treatment and drying temperature in various characteristics and storage study in HDPE and LDPE packaging material. The blanched dried green bean samples showed lower ash content but higher rehydration ratio, chlorophyll content and carbohydrate content than un-blanched dried green bean samples. No significant change in moisture, protein, fat and fibre content was observed after blanching. The green beans were dried up to the moisture content of 14±0.5 from an initial moisture content of > 90 %. The increase in the drying temperature reduced the drying time. Blanching treatment enhanced the drying rate, the kinetics parameter showed that the value of ‘k’ ranged from 0.008-0.013 and 0.009-0.015 /min in un-blanched and blanched samples respectively. The drying temperature caused decrease in color parameters, chlorophyll content, however RR was observed to increase with the drying temperature. The moisture, chlorophyll content, color values (L* a* b*) and rehydration ratio was observed to decrease with the storage. The better desirable quality attributes of green beans were retained in HDPE as compared to LDPE. In conclusion it was suggested that drying temperature effects the quality attributes of the green beans and also the packaging material also influence the storage stability of the dried green beans.

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Section: Changes In Color Values (L* A* B*) During Storagesupporting

confidence: 93%

Effect of Blanching and Drying Temperatures on Various Physico-chemical Characteristics of Green Beans

Manzoor

Dar

Khan

et al. 2019

AJDFR

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“…However, this too has had a fair share of challenges in achieving faultless results as storage conditions affected acceptability. A study by Natabirwa et al (2016) that evaluated the acceptability of cowpea leaves that were blanched and then either sun-dried or solar-dried reported that the preserved products had lower acceptability scores (5.6-6.5) than the fresh cowpea vegetables (8.0) on a 9-point hedonic scale. It is therefore important that these studies must also establish the impact of these technologies on the acceptability of the product.…”

Section: The Concept Of Hurdle Technologymentioning

confidence: 99%

“…Utilization of a combination of different storage technologiesand appropriate storage conditions can also improve the micronutrient retention Anyango (2015). A study byNatabirwa et al (2016) that evaluated the acceptability of cowpea leaves that were blanched and then either sun-dried or solar-dried reported that the preserved products had lower acceptability scores (5.6-6.5) than the fresh cowpea vegetables (8.0) on a 9-point hedonic scale. However, this too has had a fair share of challenges in achieving faultless results as storage conditions affected acceptability.…”

mentioning

confidence: 99%

“…reported postharvest losses exceeding half of the production quantity of cowpea leaves and other AIVs among some of the farmers in Kenya. Storage conditions based on their temperature affect the physicochemical attributes of cowpea leaves in terms of antioxidant properties, nutritional quality, color, and texture(Kirigia, Winkelmann, Kasili, & Mibus, 2018;Natabirwa, Mukiibi, Zziwa, & Kabirizi, 2016). The quality of cowpea leaves deteriorates with storage.…”

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confidence: 99%

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A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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Cowpea leaf is among the African indigenous vegetables that have been recommended for possible alleviation of food and nutrition insecurity in sub‐Saharan Africa (SSA). The vegetable is rich in micronutrients including iron and vitamin A whose deficiencies are prevalent in SSA. Considering the limitation of seasonal availability, preservation techniques have been adopted to enhance availability with little success. This review aims at highlighting the contribution of cowpeas leaves to food and nutrition security as well as research gaps that must be addressed to promote the utilization of value‐added forms that would have extended effect of improving its production and consumption. It was found that preserved and fresh cowpea leaves were rich in beta‐carotene and iron in the ranges of 0.25–36.55 and 0.17–75.00 mg/100 g dry weight, respectively. The proportion of rural households incorporating the vegetable in its various forms in the region can be as high as 30%. With adequate utilization, the vegetable provided up to ≥ 75% and 25% of RDAs for vitamin A and iron, respectively, of children aged 4–8. However, the utilization of preserved forms faced a limitation for a deviation of up to 30% in their sensory scores and decreased nutrient content as compared to the fresh ones hugely hindered their market penetration. Utilization of novel processing techniques incorporating concept of hurdle technology can help address these quality losses. In conclusion, preservation of cowpea leaves should seek not only to enhance the shelf‐life, but also to enhance acceptability of the products with a view of increased utilization.

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“…Blanching bertujuan untuk menginaktivasi enzim terutama enzim penyebab browning, menurunkan jumlah mikroba, mempercepat pengeringan, menghilangkan residu pestisida yang menyebabkan pembusukan maupun penurunan mutu pada sayuran sebelum sayuran diproses lebih lanjut (Fellows, 2017;Xiao et al, 2017). Proses blanching pada sayur daun kacang tunggak menghasilkan kadar air yang lebih rendah setelah dikeringkan dibandingkan tanpa blanching (Natabirwa et al, 2016). Hal ini diperkuat dengan studi yang dilakukan oleh Kwarteng et al (2017) pada proses pengeringan caba merah dimana laju pengeringan cabai merah yang telah melalui proses blanching lebih tinggi daripada pengeringan cabai merah tanpa didahului proses blanching.…”

Section: Hasil Dan Pembahasanunclassified

Pengaruh Blanching terhadap Karakteristik Daun Ubi Kayu Instan

Kamsiati

Rahayu

Herawati

2020

METANA

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Daun ubikayu merupakan salah satu jenis sayuran yang memiliki kandungan gizi cukup lengkap. Selain vitamin dan mineral, daun ubikayu juga mengandung protein tinggi. Namun, karena memiliki kandungan air tinggi daun ubikayu rentan terhadap kerusakan sehingga tidak dapat disimpan dalam waktu lama. Teknologi pengeringan merupakan salah satu metode pengolahan yang dapat meningkatkan umur simpan sayuran. Penelitian ini bertujuan untuk mengetahui pengaruh jenis garam (NaCl dan natrium bikarbonat) dan lama blanching terhadap karakteristik daun ubikayu instan serta menentukan perlakuan untuk menghasilkan daun singkong instan dengan karakteristik terbaik. Hasil penelitian menunjukkan jenis garam dan lama blanching berpengaruh terhadap warna daun kering sebelum dan setelah rehidrasi, tekstur, serta daya rehidrasi. Daun ubikayu instan terbaik diperoleh dari perlakuan penggunaan NaCl 1% dengan lama blanching 15 detik. Karakteristik warna daun sebelum rehidrasi L 47,19; a -4,52; b 8,15 dan setelah rehidrasi L 36,40; a -6,97; b 13,84 dengan daya rehidrasi 760%, tekstur 11,5 g, kadar air 8,38%, kadar abu 8,56%, lemak 5,17%, protein 36,68%, dan karbohidrat 41,21%. Hasil uji statistik menunjukkan bahwa karakteristik daun ubikayu yang dihasilkan tidak berbeda nyata dengan kontrol ditinjau dari parameter proksimat, namun berbeda nyata ditinjau dari parameter kecerahan warna, daya rehidrasi, dan nilai b setelah rehidrasi.

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Nutritional and physicochemical properties of stored solar-dried cowpea leafy vegetables

Cited by 14 publications

References 11 publications

Effect of Blanching and Drying Temperatures on Various Physico-chemical Characteristics of Green Beans

Effect of Blanching and Drying Temperatures on Various Physico-chemical Characteristics of Green Beans

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Pengaruh Blanching terhadap Karakteristik Daun Ubi Kayu Instan

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