The Effect of Drying and Salting on the Nutrient Composition and Organoleptic Properties of Talinum triangulare Leaves

Oboh, F.O.J.; Madojemu, Gift

doi:10.9734/bbj/2016/21788

Cited by 2 publications

(1 citation statement)

References 5 publications

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“…On the other hand, the sodium content of all the dehydrated leaves combined with fermentation was relatively high, more than even the fresh vegetables (p<0.001). Incorporating salting in the dehydration processes for enhanced preservation resulted in reduced beta-carotene, ascorbic acid, zinc, and iron contents, whereas sodium, calcium, and moisture contents were relatively higher [37]. Te fermentation period of 16 days enhances the leaching of micronutrients from the processed leaves into water [17].…”

Section: Independent Variablementioning

confidence: 99%

Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves

Owade

Abong

Okoth

et al. 2022

Journal of Food Quality

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Seasonality in the availability of cowpea leaves has often limited their utilization and thus the promotion of preservation techniques that convert the vegetables into storable and stable forms. The recommendations for the use of highly mechanized techniques in preservation are brought into question due to limited affordability among resource-constrained households that prefer less costly approaches. Therefore, this study used statistical techniques of principal component analysis to comparatively evaluate the trends of physicochemical quality of the two diverse approaches of processing cowpea leaves. The study evaluated dehydrated cowpea leaves of different processing techniques from farmer groups and optimally processed using modern techniques for nutritional composition, phytochemical compounds, and colour changes. Sun drying techniques that excluded blanching had the least content of beta-carotene and ascorbic acid, 2.65 ± 0.95 and 21.80 ± 1.24 mg/100 g dry weight basis (dwb), respectively, accompanied by the most significant ( p < 0.001 ) deterioration of colour (7.74 ± 3.49) than techniques that included. Whereas the antinutrients declined, the difference did not significantly differ ( p > 0.05 ) based on preservation techniques. With factor analysis determining optimal nutritional quality for cowpea leaves at 8 weeks after emergence, sun drying had the highest loss of beta-carotene and ascorbic acid, 66.7–80.1% and 53.7%–58.3%, respectively ( p < 0.001 ), whereas mineral leaching, reduction of antinutrients, and colour changes were more pronounced in dehydration techniques incorporating fermentation as pretreatment. For the traditional preservation techniques, increasing retention of minerals resulted in aggravated losses of beta-carotene and ascorbic acid, whereas in the mechanized techniques, this was not the case. In concluding that the mechanized techniques have a better combination of attenuating losses of micronutrients, the study recommends that in promoting the utilization of traditional preservation techniques, low-cost processes like steam blanching can help improve the nutritional quality of the product.

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Section: Independent Variablementioning

confidence: 99%

Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves

Owade

Abong

Okoth

et al. 2022

Journal of Food Quality

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Effect of osmotic dehydration and gamma irradiation on quality characteristics of dried vegetable slices

Hassan,

Mousa,

Elbassiony

et al. 2024

Food Measure

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Osmotic drying is commonly utilized to create innovative products, as it can improve the sensory and nutritional qualities of the final products. The present study aims to investigate the effect of different osmotic solutions, including soaking in 1% citric acid, 10% NaCl, and a combination of 1% citric acid and 10% NaCl, as well as different doses of gamma irradiation (1 and 3 kGy), on the quality properties of dehydrated vegetable slices. The chemical composition, mineral content, Color measurement, texture profile, vitamin C levels, and sensory attributes were evaluated for dried vegetable slices. The findings showed that treating vegetable slices with a combination of 1% citric acid and 10% NaCl increased ash (3.43–4.34%), hardness, and total phenolic content (38.37–117.04 mg GAE/100 g). It was the most preferred by the panelists in sensory evaluation scores in comparison to the other treatments. Moreover, there were no significant differences in terms of chemical composition, mineral content, and texture profile analysis between irradiation doses of 1 and 3 kGy. Furthermore, samples irradiated at 1 kGy had significantly higher scores in sensory evaluation compared to both irradiated and unirradiated samples. The current study recommends treating vegetable slices with a combination of 1% citric acid and 10% NaCl before drying to enhance most of the quality attributes of the dried vegetable slices.

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The Effect of Drying and Salting on the Nutrient Composition and Organoleptic Properties of Talinum triangulare Leaves

Cited by 2 publications

References 5 publications

Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves

Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves

Effect of osmotic dehydration and gamma irradiation on quality characteristics of dried vegetable slices

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