121 h Printed in Nigeria The effect of processing and preservation methods on the oxalate levels of some Nigerian leafy vegetables Emmanuel O. OGBADOYI1*, Hussaini A. MAKUN1, Rashidat O. BAMIGBADE1, Abdurasheed O. OYEWALE1 and Johnson A. OLADIRAN2 1Department of Biochemistry, Federal University of Technology, Minna, Nigeria. 2Department of Crop Production, Federal University …
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The effects of different processing methods on nutrient content in maize, from field to plate, indicate that, generally, the fresher and less processed the maize is, the more nutrients it retains. However, this is nutrient‐specific, and this trend is reversed in the case of nutrients such as niacin, which has very low bioavailability from unprocessed maize, but can be released during processing.
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Effects of processing and storage of food Some vitamins are more stable (less affected by processing) than others. Water-soluble vitamins (B-group and C) are more unstable than fat-soluble vitamins (K, A, D and E) during food processing and storage.
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Processing foods for freezing does diminish the vitamin C level of the produce, according to the Penn State University Food Science program, but its effect is less than that of canning. Grains Each individual whole grain contains the soft endosperm as well as a two-layer outer wrapper of the germ and bran that contain the largest portion of the grain's fiber and vitamins.
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Nutritional Effects of Food Processing This page is an ... In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss. ... The table below compares the typical maximum nutrient losses for common food processing methods.
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Leafy vegetables form part of the diet of most people of tropical Africa. The contribution of these leafy vegetables to their mineral needs has not been well elaborated. The aim of this study was to determine the effects of different processing methods on the mineral composition and anti-nutritional components of some tropical leafy vegetables.
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Deficiencies in essential minerals are seen as a major nutritional problem in the world today. This review investigates the impact of food processing on the bioavailability of minerals. The findings of the last decade clearly show that there is no simple relation between food processing and bioavailability.
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Effect of processing methods on the nutritional content of three traditional vegetables leaves: ... Leafy vegetables are important sources of minerals, vitamins, fiber, amino acids and health-promoting ... sub-Saharan Africa has the lowest level of vegetable consumption in the world (AVRDC, 2003) ...
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1-4-2016· Introduction. The nutritional quality provided by vegetables and legumes consumption has been intensely reviewed (Block et al., 1992, He et al., 2007, Tiwari and Cummins, 2013).Legumes and vegetables are rich sources of proteins, fats, carbohydrates, minerals, antioxidants, fiber and water, as well as being excellent sources of β-carotene (provitamin A), thiamin (B1), riboflavin (B2), niacin ...
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31-10-2010· Both the cooking methods resulted in a reduction (p ≤ 0.05) in Fe content when compared to raw pods.Further, the increase in the cooking time also reduced (p ≤ 0.05) Fe content.Latunde reported a loss of total Fe when vegetables were cooked for longer periods.Rani and Hira also observed a reduction (p ≤ 0.05) in Fe content of faba beans on cooking.
Get PriceLeafy vegetables form part of the diet of most people of tropical Africa. The contribution of these leafy vegetables to their mineral needs has not been well elaborated. The aim of this study was to determine the effects of different processing methods on the mineral composition and anti-nutritional components of some tropical leafy vegetables.
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The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of lentils were studied. Cooking treatments causing decrease in carbohydrate fractions was completely eliminated after cooking treatments, antinutritional factors (trypsin inhibitor, tannins and phytic acid) and minerals.
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Citation: Michael KG, Sogbesan OA, Onyia LU (2018) Effect of Processing Methods on the Nutritional Value of Canavalia ensiformis Jack Bean Se ed Meal.J Food Process Technol 9: 766. doi: 10.4172/2157-7110.1000766 Page 2 of 5 Volume 9 • Issue 12 • 1000766 J Food Process Technol, an …
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Effect of drying methods on nutritional value of some vegetables Article (PDF Available) in Bioscience Discovery 6(1-I):80-84 · January 2015 with 3,156 Reads How we measure 'reads'
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40 04.07 • www.ift.org BY Diane M. Barrett I nterest in the nutritional value of fruits and vegetables has been increasing, in part because of recent findings on the high level of obesity and other diet-related
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Project Methods 1) To determine if thermal processing affects the levels of phytochemicals content (total phenolics, carotenoids and vitamin C) in processed vegetables such as tomatoes, sweet corn, beets, green beans, and green peas. Sample preparation and thermal processing: Selected vegetables (tomatoes, sweet corn, beets, green beans, and green peas) will be processed in our pilot plan at ...
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3.2. Effect of Cooking Methods on Ascorbic Acid of Cabbage and Ethiopian Green Collard. Concentrations of ascorbic acid in fresh cabbage and Ethiopian green collard were found to be 33.76 ± 0.58 and 38.14 ± 0.19 mg/100 g, respectively confirming that both vegetables are good sources of vitamin C (ascorbic acid).
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Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent.
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Processing makes some difference to the percentage of nutrients that sweet potato will provide, as shown in Table 6.8. The 6.6 percent increase in the maltose content of sweet potato on cooking is not typical for other root crops, which presumably contain less amylases (Tamale and Bradbury, 1985).
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11-2-2014· Furthermore, there are no studies specifically in cowpea cultivars to assess the effect of cooking methods on retention of these minerals. Such studies are essential to indicate the most appropriate cooking method to retain iron and zinc to ensure that people, especially low-income individuals, have access to foods with high levels of these micronutrients that could improve their …
Get PriceThe effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of lentils were studied. Cooking treatments causing decrease in carbohydrate fractions was completely eliminated after cooking treatments, antinutritional factors (trypsin inhibitor, tannins and phytic acid) and minerals.
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Processing with natron resulted in smaller losses in minerals and in some cases slight increases (maximum of 9.5%) were observed for iron and phosphorus). Calcium, phosphorus and iron levels appeared to be dependent on the type of processing methods used and not the drying techniques or freezing time used in the process.
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Effect of Processing Methods on Some Micronutrients, Antinutrients and Toxic Substances in Hibiscus Sabdariffa: A. Musa and E.O. Ogbadoyi: Abstract: The nutritionists’ interest in leaf vegetables including Hibiscus sabdariffa stems from their rich contents of essential amino acids, vitamins and minerals which are needed for normal metabolic activities of the body.
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Effects on Mineral Content of Different Methods of Preparing Frozen Root Vegetables Z. Lisiewska,* W. Kmiecik and P. Ge bczy´nski Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, Balicka 122,
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17-6-2020· 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).
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Several traditional food-processing and preparation methods can be used at the household level to enhance the bioavailability of micronutrients in plant-based diets. These methods include thermal processing, mechanical processing, soaking, fermentation, and germination/malting.
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Gibson, RS & Ferguson, EL (1998) Food processing methods for improving the zinc content and bioavailability of home-based and commercially available complementary foods. Micronutrient Interactions: Impact on Child Health and Nutrition, pp. 50 – 57. Washington, DC: International Life Sciences Institute Press.
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Food processing has the potential to alter the nutrient quality of foods. This review deals with the effects of home-based cooking and storage practices on the micronutrient content of foods. It describes the effects of cooking, freezing and refrigeration on the vitamin and mineral content of meats, fish, fruit, vegetables and cereals.
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Environmental Effects of Extracting and Using Mineral Resources. The scale and level of requirement of minerals have increased manifold in our country and it is heading towards the stage where much larger consumption of minerals will be inevitable to sustain even the minimum growth rate of our economy.
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Since heating itself does not affect mineral levels, other factors in the diet have more bearing. Here, we shall compare the mineral content between raw and cooked foods. Though minerals are not lost due to heat, but are usually leached if cooked in boiling water, steaming is probably the best cooking method with respect to mineral loss.
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