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.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 5) |
| DOI | 10.11648/j.jfns.20170505.15 |
| Page(s) | 192-197 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Biter Leaf, Palm Oil, Salt, Patash
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APA Style
Agomuo Jude Kelechi, Okache Thomas Akobi, Taiwo Mayomi, Anamege Lynda Chioma. (2017). Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf. Journal of Food and Nutrition Sciences, 5(5), 192-197. https://doi.org/10.11648/j.jfns.20170505.15
ACS Style
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. J. Food Nutr. Sci. 2017, 5(5), 192-197. doi: 10.11648/j.jfns.20170505.15
AMA Style
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. J Food Nutr Sci. 2017;5(5):192-197. doi: 10.11648/j.jfns.20170505.15
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Download@article{10.11648/j.jfns.20170505.15,
author = {Agomuo Jude Kelechi and Okache Thomas Akobi and Taiwo Mayomi and Anamege Lynda Chioma},
title = {Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {5},
pages = {192-197},
doi = {10.11648/j.jfns.20170505.15},
url = {https://doi.org/10.11648/j.jfns.20170505.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170505.15},
abstract = {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.},
year = {2017}
}
TY - JOUR T1 - Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf AU - Agomuo Jude Kelechi AU - Okache Thomas Akobi AU - Taiwo Mayomi AU - Anamege Lynda Chioma Y1 - 2017/10/24 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170505.15 DO - 10.11648/j.jfns.20170505.15 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 192 EP - 197 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170505.15 AB - 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. VL - 5 IS - 5 ER -
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