Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire
The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparatio...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-1/pjfns-2015-0003/pjfns-2015-0003.xml?format=INT |
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| author | Oulai Patricia D. Zoué Lessoy T. Niamké Sébastien L. |
| author_facet | Oulai Patricia D. Zoué Lessoy T. Niamké Sébastien L. |
| author_sort | Oulai Patricia D. |
| collection | DOAJ |
| description | The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern CÔte d'Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p0.05) at 15 min were as follow: ash (0.08-10.01%), proteins (0.36-12.03%), vitamin C (19.56-68.67%), carotenoids (18.91-55.48%) oxalates (3.58-21.39%) and phytates (10.51-68.02%). The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35-4.16%) of fibres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p0.05) of minerals were: calcium (264.88-844.92 mg/100 g), magnesium (49.45-435.43 mg/100 g), potassium (675-1895.41 mg/100 g), iron (14.54-70.89 mg/100 g) and zinc (9.48-36.46 mg/100 g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population |
| format | Article |
| id | doaj-art-ae7d5e86fa654bedb0522dcec25de70b |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ae7d5e86fa654bedb0522dcec25de70b2025-02-02T18:54:58ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-03-01651313810.1515/pjfns-2015-0003pjfns-2015-0003Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’IvoireOulai Patricia D.0Zoué Lessoy T.1Niamké Sébastien L.2Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d'IvoireLaboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d'IvoireLaboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d'IvoireThe aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern CÔte d'Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p0.05) at 15 min were as follow: ash (0.08-10.01%), proteins (0.36-12.03%), vitamin C (19.56-68.67%), carotenoids (18.91-55.48%) oxalates (3.58-21.39%) and phytates (10.51-68.02%). The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35-4.16%) of fibres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p0.05) of minerals were: calcium (264.88-844.92 mg/100 g), magnesium (49.45-435.43 mg/100 g), potassium (675-1895.41 mg/100 g), iron (14.54-70.89 mg/100 g) and zinc (9.48-36.46 mg/100 g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian populationhttp://www.degruyter.com/view/j/pjfns.2015.65.issue-1/pjfns-2015-0003/pjfns-2015-0003.xml?format=INTfeverinfantsserious bacterial infections“Lab-score” |
| spellingShingle | Oulai Patricia D. Zoué Lessoy T. Niamké Sébastien L. Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire Polish Journal of Food and Nutrition Sciences fever infants serious bacterial infections “Lab-score” |
| title | Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire |
| title_full | Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire |
| title_fullStr | Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire |
| title_full_unstemmed | Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire |
| title_short | Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire |
| title_sort | evaluation of nutritive and antioxidant properties of blanched leafy vegetables consumed in northern cote d ivoire |
| topic | fever infants serious bacterial infections “Lab-score” |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-1/pjfns-2015-0003/pjfns-2015-0003.xml?format=INT |
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