Effect of Two Blanching Methods on the Nutritional Values of Tomato and Pumpkin Leaves.

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dc.contributor.authorSunmonu, MO
dc.contributor.authorOdewole, MM
dc.contributor.authorAjala, EO
dc.contributor.authorSani, ROA
dc.contributor.authorOgunbiyi, AO
dc.date.accessioned2021-12-07T13:37:56Z
dc.date.available2021-12-07T13:37:56Z
dc.date.issued2021
dc.description.abstractVarious 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 reduce the nutritional content. The values of the nutrient were higher in water blanching compared to steam blanching.en_US
dc.identifier.otherDOI: https://dx.doi.org/10.4314/jasem.v25i2.7
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7103
dc.publisherUniversity of Port Harcourt, Nigeriaen_US
dc.subjectFruitsen_US
dc.subjectvegetableen_US
dc.subjectsteamen_US
dc.subjectwateren_US
dc.subjectblanchingen_US
dc.titleEffect of Two Blanching Methods on the Nutritional Values of Tomato and Pumpkin Leaves.en_US
dc.typeArticleen_US

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