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2010 (Vol. 2, Issue: 6)
Article Information:

Effect of Processing on the Vitamin C Content of Seven Nigerian Green Leafy Vegetables

O.O. Babalola, O .S. Tugbobo and A.S. Daramola
Corresponding Author:  Olubukola Babalola 

Key words:  Nigerian green leafy vegetables, processing methods, Vitamin C, , , ,
Vol. 2 , (6): 303-305
Submitted Accepted Published
2010 March, 02 2010 March, 13 2010 November, 30
Abstract:

This study was designed to determine the effect of processing on the Vitamin C content of seven Nigerian green leafy vegetables, Telfaria occidentalis (ugu), Talinum triangulare (waterleaf), Basella alba (indian spinach), Celosia argentea (soko), Vernonia amygdalina (bitter leaf), Amaranthus hybridus (tete) and Crassephalum crepidioees (rorowo). Processing methods employed are, blanching, boiling, sundrying, squeezewashing, squeeze-washing with salt and squeeze-washing with boiling. Raw ugu had highest Vitamin C content of 62.50 mg/100g while raw waterleaf had the lowest value of 9.30 mg/100g. Blanching and boiling reduced the Vitamin C content of soko and tete tremendously with a value of 91.50% reduction for boiled tete. The percentage loss for sundried vegetables was the lowest when compared with other processing methods with a reduction of 6.50 and 12.40% in indian spinach and rorowo, respectively. Squeeze washing reduced the Vitamin C content of ugu from 62.50 mg/100g to 6.47 mg/100g (89.65%) and bitter leaf from 42.40 mg/100g to 4.28 mg/100g (89.90%). Squeeze-washing followed by boiling of bitter leaf reduced the Vitamin C content from 42.40 mg/100g to 2.18 mg/100g recording the highest loss of 94.90% when compared with other processing methods.
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  Cite this Reference:
O.O. Babalola, O .S. Tugbobo and A.S. Daramola, 2010. Effect of Processing on the Vitamin C Content of Seven Nigerian Green Leafy Vegetables.  Advance Journal of Food Science and Technology, 2(6): 303-305.
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