Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf
Journal of Food and Nutrition Sciences
Volume 5, Issue 5, September 2017, Pages: 192-197
Received: Apr. 25, 2017; Accepted: May 4, 2017; Published: Oct. 24, 2017
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Agomuo Jude Kelechi, Department of Food Science and Technology, Federal University, Dutsinma, Nigeria
Okache Thomas Akobi, Department of Food Science and Technology, Federal University, Dutsinma, Nigeria
Taiwo Mayomi, Department of Food Science and Technology, Federal University, Dutsinma, Nigeria
Anamege Lynda Chioma, Department of Food Science and Technology, Federal University, Dutsinma, Nigeria
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Bitter Leaf is a vegetable that is widely consumed and cherished in South-Eastern Nigeria. Palm oil, Potash, Salt and boiling process was used in the squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of mineral and antinutrient increased simultaneously during squeeze-washing. Copper, magnesium, calcium and antinutrient had retention of 55 to 100% for samples squeezed-washed with palm oil than the other squeeze- washed samples. This could be due to rigidity of the cells which did not allow much nutrient leached into the squeezed leaf/water; whereas, the loss of mineral and antinutrients was practically of the same magnitude (27.3 to 80.5%) in all the samples. Loss of minerals and antinutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of minerals and antinurients initially present. The results are discussed in relation to traditional commercial practice of bitter leaf processing.
Biter Leaf, Palm Oil, Salt, Patash
To cite this article
Agomuo Jude Kelechi, Okache Thomas Akobi, Taiwo Mayomi, Anamege Lynda Chioma, Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf, Journal of Food and Nutrition Sciences. Vol. 5, No. 5, 2017, pp. 192-197. doi: 10.11648/j.jfns.20170505.15
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