Chili pepper leaves as alternative source of micronutrients
2012
Abilgos-Ramos, R. | Mamucod, H. | Corpuz, G., Philippine Rice Research Inst. Maligaya, Science City of Mu�oz, Nueva Ecija (Philippines). RCFS Div.
Many of the commonly and locally grown green and leafy vegetables in rice-based farms are rich sources of essential micronutrients such as vitamins and minerals. However, they are unpopular to children and adults alike due to their bitter flavor and stringy texture. Chili pepper leaves are very mildly bitter compared to moringa leaves. They are cooked as greens in chicken soups while the fruits are used as spice. Nutritional analysis of fresh and powdered chili pepper leaves showed comparable amount of vitamins (A, B and C) and minerals (sodium, calcium, and iron) with the more popular moringa leaves. Processing of chili pepper leaves into powder yielded 13.6-15.0% based on fresh weight. Moisture content of powdered chili pepper leaves was 5.8% indicating good storability. The optimized method of drying and processing chili pepper leaves into powder resulted in concentration of micronutrients consistent with the data reported by the FNRI-DOST in the Philippine Food Composition Table (1997). Beta carotene was 32,151.0 mg/100g, calcium was 2,270.5 mg/100g and iron was 34.4 mg/100g in the powdered product. Dietary fiber content (27.3 g/100g) was also considerably high. Storage and packaging requirements of powdered product is underway. Prolonging shelf life and improving sensory properties of leaf products are also being studied. Nutritional calculation in terms of percent daily values (DV) showed that chili pepper leaves in its fresh and powdered forms is significant source of micronutrients that could satisfy one's requirement for optimal health and nutrition. With this information, chili pepper leaves can be used as component of the food based approach to reduce public health problems in the Philippines.
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