International Journal of Biochemistry Research & Review · 2015 · 11 citations · 4 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ProcessingVegetable ScienceFood CompositionMineral AnalysisMinerals In FoodsProximate Composition AnalysisComposition Of Plant-based FoodsCooking Effects On Food CompositionMineral Composition AnalysisMineral Composition Of VegetablesMineral Losses During CookingProcessing Effects On Food CompositionProcessing Effects On NutrientsVegetable Nutritional Composition
The effect of boiling, steaming and microwaving on proximate and mineral compositions of fluted pumpkin (Telfairia occidentalis) leaves were investigated. Standard methods of analyses were applied for the determinations of selected parameters. Results obtained indicated that at P<0.05 confidence level no significant losses in the values of proximate composition occurred, except for protein and carbohydrate. Decrease in protein contents were 18.36, 13.54 and 20.36% for steaming, boiling and microwaving respectively. Carbohydrate content decrease as follows: steaming (15.44%), boiling (18.35%), and microwaving (2.53%). The percentage reduction in
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