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Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables

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Abstract

The leaves of amaranth (Amaranthus tricolor), bathua (Chenopodium album), fenugeek (Trigonella foenum grecum) and spinach (Spinacia oleracia) were stored in polyethylene bags and without packaging for 24 and 48 h in a refrigerator at 5 °C and at 30 °C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The fresh leaves were analyzed for their nutritional contents and the processed and cooked leaves were analyzed for their antinutrient, oxalic acid, phytic acid and polyphenol contents. The crude protein, fat, ash, crude fiber and calcium contents ranged from 27.09 to 42.73, 3.42 to 4.21, 19.34 to 26.28, 6.75 to 9.79, 0.97 to 2.23 percent, DW basis, respectively. Ascorbic acid, 0 carotene, iron and zinc content ranged from 220.97 to 628.96, 19.00 to 53.07, 20.63 to 34.14 and 10.50 to 12.60 mg per 100g DW, respectively. Oxalic acid, phytic acid and polyphenol content of the leaves ranged from 0.91 to 14.92 g and 129.67 to 234.50 mg/100 g, 11.96 to 22.88 mg tannic acid equivalent/g DW, respectively. It was found that drying and storage had no significant effect on the antinutrient content of these leaves while blanching and cooking resulted in a significant reduction in oxalic acid; blanching resulted in significant reduction in phytic acid and polyphenol contents.

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Yadav, S.K., Sehgal, S. Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables. Plant Foods Hum Nutr 58, 1–11 (2003). https://doi.org/10.1023/B:QUAL.0000040359.40043.4f

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