Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids

Abstract

The proximate composition and fatty acid content of the florets and stems of raw broccoli were compared at two processing stages, canned and frozen at different blanching times (60, 90, 120, 150 s). The protein and ash contents were 47.2 and 11.3 g/kg respectively for raw florets, and 19.8 and 10.6 g/kg respectively for stems. At different blanching times the protein contents for frozen florets varied between 29.5 and 32.5 g/kg, and for frozen stems between 10.8 to 12.4 g/kg. The ash content for frozen samples ranged between 4.9 and 5.5 g/kg for florets, and between 4.6 and 5.4 g/kg for stems. Canned florets of broccoli show protein and ash content of 31.7 and 13 g/kg, respectively. The total lipid content varied between 5.9 to 9.5 g/kg for raw, frozen and canned florets and between 5.8 to 8.2 g/kg for stems raw and frozen. The fatty acids identified were: lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), hexadecanoic acid (C16:1), hexadecadienoic acid (C16:2), hexadecatrienoic acid (C16:3), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). Little loss was observed as a result of industrial processing. (canned and frozen). Different blanching times do not significantly affect the proximate composition.