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Photochemicals and Minerals in Blanched and Unblanched Selected Green Leafy Vegetables Consumed in South-West Nigeria
Abstract
Phytochemicals and mineral contents of the following blanched and unblanched selected vegetables were determined; Talimum triangulae (Gbure) Telferia occidentialis (Ugwu),Vernonia amygdalina (Ewuro) and Amaranthus hydrides (Tete). Phytochemicals examined were tannin,
phytin-phosphorous, phytic acid, oxalate and saponin. Values recorded for tannin in percent were 0.18, 0.37, 0.68 and 0.29 for Gbure, Ugwu, Ewuro and Tete respectively. Phytin-phosphorous (mg/g) were 0.52, 0.23, 0.41 and 0.52 for Gbure, Ugwu, Ewuro and Tete in this order. Phytic acid
values (mg/g) obtained for Gbure, Ugwu, Ewuro and Tete were 1.98, 0.82, 1.24, and 0.45 respectively. The following values of 0.24, 0.43, 0.27 and 0.49mg/g were recorded for oxalate in respect of Gbure, Ugwu, Ewuro and Tete respectively. Saponin (mg/g) had the following values of 1.31, 3.64, 5.49 and 2.55 for Gbure, Ugwu, Ewuro and Tete in this order. . The blanched sample showed lower values for all the photochemicals analysed. For example values obtained for tannin dropped from 0.18 to 0.14% for Gbure, 0.37 to 0.13% for Ugwu, 0.68 to 0.25% for Ewuro and 0.29
to 0.17% for Tete. Similarly phytic acid diminished from 1.98 to 1.03mg/g, 0.82 to 0.00mg/g, 1.24 to 0.45 mg/g and 1.45 to 0.82 mg/g for Gbure, Ugwu, Ewuro and Tete respectively . Minerals examined in all vegetables showed lower values for the blanched. Sodium value in mg/100g for
unblanched and blanched vegetables decreased from 7.02 to 4.3 for Gbure, 3.92 to 3.19 mg/100g for Ugwu 24.99 to 15.99 mg/100g for Ewuro and 38.03 to 21.83 mg/100g for Tete. Similarly phosphorus (ppm) reduced from 0.68 to 0.50 for Gbure, 1.36 to 1.26 for Ugwu, 0.69 to 0.53 for Ewuro and 0.15 to 0.11 for Tete. The other minerals, namely: potassium, calcium, magnesium and iron were observed to follow the same trend. The results show a reduction in phytochemicals and
minerals after blanching both of which have nutritional and medicinal values. Therefore blanching should be avoided or moderated to achieve desired results.
phytin-phosphorous, phytic acid, oxalate and saponin. Values recorded for tannin in percent were 0.18, 0.37, 0.68 and 0.29 for Gbure, Ugwu, Ewuro and Tete respectively. Phytin-phosphorous (mg/g) were 0.52, 0.23, 0.41 and 0.52 for Gbure, Ugwu, Ewuro and Tete in this order. Phytic acid
values (mg/g) obtained for Gbure, Ugwu, Ewuro and Tete were 1.98, 0.82, 1.24, and 0.45 respectively. The following values of 0.24, 0.43, 0.27 and 0.49mg/g were recorded for oxalate in respect of Gbure, Ugwu, Ewuro and Tete respectively. Saponin (mg/g) had the following values of 1.31, 3.64, 5.49 and 2.55 for Gbure, Ugwu, Ewuro and Tete in this order. . The blanched sample showed lower values for all the photochemicals analysed. For example values obtained for tannin dropped from 0.18 to 0.14% for Gbure, 0.37 to 0.13% for Ugwu, 0.68 to 0.25% for Ewuro and 0.29
to 0.17% for Tete. Similarly phytic acid diminished from 1.98 to 1.03mg/g, 0.82 to 0.00mg/g, 1.24 to 0.45 mg/g and 1.45 to 0.82 mg/g for Gbure, Ugwu, Ewuro and Tete respectively . Minerals examined in all vegetables showed lower values for the blanched. Sodium value in mg/100g for
unblanched and blanched vegetables decreased from 7.02 to 4.3 for Gbure, 3.92 to 3.19 mg/100g for Ugwu 24.99 to 15.99 mg/100g for Ewuro and 38.03 to 21.83 mg/100g for Tete. Similarly phosphorus (ppm) reduced from 0.68 to 0.50 for Gbure, 1.36 to 1.26 for Ugwu, 0.69 to 0.53 for Ewuro and 0.15 to 0.11 for Tete. The other minerals, namely: potassium, calcium, magnesium and iron were observed to follow the same trend. The results show a reduction in phytochemicals and
minerals after blanching both of which have nutritional and medicinal values. Therefore blanching should be avoided or moderated to achieve desired results.
