Studies on impact of different blanching treatments on nutritional quality attributes of green leafy vegetables

Abstract

Present work have been undertaken to study the impact of different blanching treatments on nutritional quality attributes of green leafy vegetables Viz. fenugreek, amaranth and roselle leaves. Green leafy vegetables (GLVs) occupy an important place among the food crops, as these provide adequate amounts of many vitamins and minerals for humans. They are rich source of carotenoids, ascorbic acid, riboflavin, folic acid and minerals like calcium, iron and phosphorus. Pre-processing of GLV includes cleaning, washing and detaching the leaves. The fresh and cleaned leaves were blanched by different methods like, treatment with hot water, 1% NaCl (Sodium chloride) solution, 0.5% SMS (Sodium meta bisulphate) and 0.2% MgO (Magnesium oxide). The minimal losses of nutrient in green leafy vegetables were observed in 0.5% sodium metabisulphate solution. From the research it was observed that decreases in moisture content, protein, fat, fiber and ash content and drastically increasing carbohydrate were found. The blanching of fenugreek leaves results in retention of vitamin C contents significantly. The impact of blanching on fenugreek leaves depicts the pattern of good retention of chlorophyll content. From the research it was concluded that blanching of green leafy vegetable with 0.5% sodium meta bisulphate showed better results with respect to nutritional quality and retention of ascorbic acid and chlorophyll content.