Proximate and Mineral Compositions of Dried Cauliflower (Brassica Oleracea L.) Grown In Sindh, Pakistan

Baloch, Allah Bux; Xia, Xiaodong; Sheikh, Saghir Ahmed

doi:10.12691/jfnr-3-3-14

Cited by 32 publications

(24 citation statements)

References 24 publications

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“…Thus, fermentation was more efficient in the treatments including cauliflower adding benefits such as increased shelf life due to the low pH. Cauliflower is reported to contain approximately 4.2% carbohydrates, with a high concentration of monosaccharides [18]. Legumes, on the other hand, are well-known for containing high amounts of complex oligosaccharides, a component of dietary fiber that is less available for microbial degradation [19].…”

Section: Resultsmentioning

confidence: 99%

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Thompson

Önning

Holmgren

et al. 2020

Plant Foods Hum Nutr

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As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to <4 after 18 h, while treatments containing only white beans had an average pH of 4.8 after 18 h. Following fermentation, the riboflavin, folate, and vitamin B 12 content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the mixture increased significantly after fermentation. Relative to control samples, riboflavin increased by 76-113%, to 91.6 ± 0.6 μg/100 g fresh weight, and folate increased by 32-60%, to 58.8 ± 2.0 μg/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B 12 was observed, although the final amount (0.048 ± 0.013 μg/100 g fresh weight) was only a small fraction of recommended daily intake. Measurements of amino acid composition in the mixture revealed small increases in alanine, glycine, histidine, isoleucine, leucine, and valine in the fermented sample compared to the unfermented control.

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Section: Resultsmentioning

confidence: 99%

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Thompson

Önning

Holmgren

et al. 2020

Plant Foods Hum Nutr

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show abstract

“…However, the fat content of Kale as observed in this study was lower. According to Baloch et al, 2015, the fat content in Brassica oleracea was also found to be 2.16g/100g which was lower value than other vegetables such as cauliflower and Broccoli. The crude fiber and crude protein content were found to be high in Brassica oleraceae 7.8±0.42 and 5.12±0.43 (g/100g) respectively when compared to S. oleraceae.…”

Section: Resultsmentioning

confidence: 99%

A Comparative Study on Proximate and Antioxidant Activity of Brassica oleracea (Kale) and Spinacea oleracea (Spinach) Leaves

Agarwal¹,

Raj²,

Chaturvedi³

2017

Int. J. Adv. Res. Biol. Sci

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Green leafy vegetables have excellent content of vitamins as well as minerals and also contain an enormous variety of bioactive components which provide health benefits beyond basic nutrition. The purpose of the study is to evaluate the proximate composition by standard AOAC method, antioxidant properties and DPPH free radicals scavenging activity of aqueous extract of Brassica oleracea and Spinacea oleracea. The study revealed that crude fiber, protein, iron and calciumcontent in Brassica oleracea was significantly increased by 41%, 41.6%, 8.7% and 37.23% respectively, when compared to Spinacea oleracea at p≤0.05 level. In aqueous extract of S.oleracea recorded the higher content of total phenols and total flavonoids i.e 41.2±0.18 mg GAE/g and 20.40±1.23 mg QE/g respectively as compared with B.oleracea . Although both leaves extract showed good amount of antioxidant components whereas free radical scavenging activity was higher B.oleracea leaves (IC 50 -26 µg/ml) while S.oleracea had (IC 50 -48µg/ml) when compared to standard ascorbic acid. The study may conclude that Brassica oleracea leaves are as good as Spinacea oleracia leaves which could be incorporated in food formulation as therapeutic agent apart from its nutritional essence which could be explored to provide affordable remedy to masses.

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“…Cauliflower has many advantages, being a good source of dietary fiber, and dehydration was effective not only in preserving the chemical composition of cauliflower but in also preventing deterioration by reducing moisture. Additionally, cauliflower with low fat could be used in a low caloric diet to reduce weight (Baloch, et al, 2015).…”

Section: Chemical Composition Of Raw and Treated Cauliflower Stemsmentioning

confidence: 99%

النشاط المضاد للأکسدة والخصائص الحسیة للمقرمشات المدعمة بسیقان القرنبیط

امين¹

2021

مجلة التربیة النوعیة و التکنولوجیا بحوث علمیة و تطبیقیة

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In recent years, tremendous efforts have been devoted to developing integrated strategies for by-product manipulation. Cauliflower stems represent large quantities of untapped by-product containing many beneficial nutrients. The current study aimed to utilize cauliflower stems, the uneaten portion, to provide several useful nutrients along with the fibers that aid digestion and its suitability for making pretzels. Raw and treated cauliflower stems were analyzed for approximate chemical composition, and to determine their contents of antioxidant compounds (total carotenoids, vitamin C, free sugars, total phenols and total flavonoids) and DPPH. The wheat flour was fortified with the treated cauliflower stems to prepare three products of pretzels by replacing part of wheat flour in proportions of 5%, 10% and 15% with treated cauliflower powder. Sensory evaluation of pretzels was performed to select the two most acceptable samples for color, aroma, texture, flavor, and acceptability. The two samples with 5% and 10 % cauliflower were selected for further studies. The results indicated that raw and treated cauliflower stems were rich in protein, ash and fiber and antioxidant compounds. The addition of cauliflower stem powder as a partial substitute for wheat flour improved the nutritional value. All incorporated pretzels with cauliflower stem powder exhibited good sensory properties and acceptability. The study would recommend the incorporation of cauliflower stem flour into fortifying pretzels as an available and inexpensive source of protein, minerals, and antioxidant compounds to improve nutritional and sensory quality parameters.

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Proximate and Mineral Compositions of Dried Cauliflower (Brassica Oleracea L.) Grown In Sindh, Pakistan

Cited by 32 publications

References 24 publications

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

A Comparative Study on Proximate and Antioxidant Activity of Brassica oleracea (Kale) and Spinacea oleracea (Spinach) Leaves

النشاط المضاد للأکسدة والخصائص الحسیة للمقرمشات المدعمة بسیقان القرنبیط

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