EFFECTS OF BLANCHING AND FROZEN STORAGE ON THE PROXIMATE COMPOSITION OF FOUR LEAFY VEGETABLE WIDELY CONSUMED IN ILARO COMMUNITY, OGUN STATE, NIGERIA

Makanjuola, Olakunle Moses and Sanni, H.A and Ajayi, Adebola (2013) EFFECTS OF BLANCHING AND FROZEN STORAGE ON THE PROXIMATE COMPOSITION OF FOUR LEAFY VEGETABLE WIDELY CONSUMED IN ILARO COMMUNITY, OGUN STATE, NIGERIA. Journal of Global Biosciences, 2 (4). pp. 85-89. ISSN 2320-1355

Text paper 23.pdf Download (61kB)

Abstract

Vegetables are edible parts of the plants which are usually cooked and salted before consumption with other foods. They also include leaves, stems, roots, flowers, seeds, fruits, bulbs, tubers and fungi. The proximate composition of four leafy vegetable widely consumed in Ilaro community of Ogun state, Nigeria, subjected to blanching and frozen storage were investigated in this present work. The result of the proximate composition calculated on dry weight basis indicated that the Ash contents ranged from 6.26 – 23.00% while the Fat contents ranged between 2.03 and 5.80% for all the samples. Protein contents also ranged from 17.44 – 32.83% with fibre content varying between 2.68 and 5.20% for the samples. The carbohydrate contents for the samples were between 46.00 and 60.03%. Except for the carbohydrate contents which showed a gradual increase in values, all other parameters evaluated decreased in values as the frozen day progressed.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	21 Jul 2020 11:53
Last Modified:	21 Jul 2020 11:53
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1054

Actions (login required)

View Item