International Journal of Nutrition and Food Sciences
Volume 5, Issue 4, July 2016, Pages: 273-277
Received: May 17, 2016;
Accepted: Jun. 15, 2016;
Published: Jun. 30, 2016
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M. A. Rashid, Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
Md. Iqbal Hussain, Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
Atiqur Rahman, Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
Mst Khodeza Khatun, Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
M. A. Sattar, Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.
M. A. Rashid,
Md. Iqbal Hussain,
Mst Khodeza Khatun,
M. A. Sattar,
The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 4,
2016, pp. 273-277.
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