Effects of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves.

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dc.contributor.authorSunmonu, Musliu Olushola
dc.date.accessioned2023-05-10T14:09:03Z
dc.date.available2023-05-10T14:09:03Z
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 significantlyen_US
dc.description.sponsorshipDepatment of Food Engineering, University of Ilorinen_US
dc.identifier.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/19599en_US
dc.identifier.urihttps://www.ajol.info/index.php/jasem/issue/view/19599
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/9971
dc.publisherJournal of Applied Sciences and Environmental management (JASEM).en_US
dc.relation.ispartofseries25 (2);183-187
dc.subjectFruits, vegetable, steam, water, blanchingen_US
dc.titleEffects of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves.en_US
dc.typeArticleen_US

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