The Effect of Blanching on the Nutrients and Anti-Nutritional Factors of the Leaves of Tender and Mature Bombax c.

Abstract

Background: Vegetables being the edible parts of herbaceous plant mostly consumed by man and animals have varying nutritional compositions. They provide rich sources of vitamins and minerals. In Nigeria most vegetables are eaten after processing which may be blanching or steaming.
Objective: The objective of this study is to determine the effect of blanching on the nutrients and antinutritional factors of the leaves of tender and mature Bombax costatum.
Methods: An experimental study design was adopted. The leaves of tender and mature Bombax costatum were analysed in raw and blanched forms using the methods described by AOAC [1]. The student's T-Test was used to statistically analyse the data.
Results: The results show that tender Bombax costatum had a high moisture content (72.60±0.50), (P0.05), which significantly increased with blanching (81.32±2.11). For tender Bombax costatum the blanching process led to a reduction in the fat (from 3.54±0.08 to 2.22±0.63), anti-nutritional factors and the vitamins as well as sodium, calcium, iron and phosphorus contents significantly (P0.05).

Conclusion: Blanching led to a significant reduction in the sodium, calcium, iron and phosphorus contents of the tender Bombax costatum. The mature vegetables were found to be high in calcium contributing more than a 100% of RDA per 100g serving.