Effects of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves.
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Date
2021
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Publisher
Journal of Applied Sciences and Environmental management (JASEM).
Abstract
Various blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to
investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water
blanching as a pretreatment on raw tomatoes and pumpkin leaves (control) were investigated in this study using standard
methods. For tomatoes, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were;0.48, 68.82mg/100g,
0.88mg/100g, 38.82mg/100g, 0.78mg/100g respectively. 0.45, 69.68mg/100g, 0.58mg/100g, 32.43mg/100g and
0.55mg/100g for water blanched respectively and 0.42, 69.14mg/100g, 0.47mg/100g, 29.66mg/100g, 0.42mg/100g
respectively for steam blanching. * For pumpkin leaves, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw
were; 0.98, 46.82mg/100g, 4.63mg/100g, 60.41mg/100g, 0.89mg/100g respectively. 0.95, 46.73mg/100g, 2.38mg/100g,
41.08mg/100g and 0.59mg/100g for water blanched respectively and 0.94, 46.10mg/100g, 1.20mg/100g, 32.16mg/100g,
0.52mg/100g respectively for steam blanching. The results indicate that water and steam blanching significantly
Description
Keywords
Fruits, vegetable, steam, water, blanching
Citation
*Sunmonu, M. O*., Odewole, M.M., Ajala, E.O., Sani, R.O.A. and Ogunbiyi,A.O. (2021). Effects of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves. Journal of Applied Sciences and Environmental management (JASEM). 25 (2); 183-187. Published by the World Bank Assisted National Agricultural Research Programme (NARP)- University of Port Harcourt and Supported by Institute of Petroleum Studies (IFS)- University of Port Harcourt, Nigeria and Swets Information Services, Barneveld, Netherlands. https://www.ajol.info/index.php/jasem/issue/view/19599