Effect of boiling on the nutrient contents of vegetable legumes
1985
Normah Hashim | Latifah Mohsan (Universiti Pertanian Malaysia, Serdang, Selangor. Jabatan Pengajian Pembangunan Manusia)
The study was conducted on four kinds of vegetables legumes. The four green legumes were four-angled bean (Psophocarpus tetragonolobus), lab-lab bean (Dolichos lablab), drumstick (Moringa oleifera) and string bean (Vigna sinesis) before and after boiling. Protein was determined by Micro-Kjeldhal method, calcium was determined by Atomic Absorption Spectrophometer and ferum was analysed by spectrophometer (Spectronic 20). Methods of determination as described in AOAC 1975. Results were analysed by Analysis of Variance and least Significant Difference at (P0.05. The protein retention in the vegetables after boiling was as follows: four-angled bean 2.2g, lab-lab bean 2.3 g, drumstick 3.99, and string bean 3.6g for every 100 samples. The protein content reduced significantly P of the beans of boiling was: four-angled bean 54.5 mg, lab-lab bean 23.9 mg, drumstick 45.6 mg and string bean 39 mg, for every 100 samples. Calcium reduced significantly (P0.05) after the vegetables were boiled which showed most of the mineral dissolved in water. The ferum retention in the bean after boiling was four-angled bean 1.1 mg, lab-lab bean 0.7 mg, drumstick 1.5 mg, and string bean 0.9 mg for every 100 samples. Ferum also reduced significantly (P0.05) after the vegetables were boiled. Among the four-vegetables it was found that the drumsticks retained most of the protein and ferum after boiling, and four-angled bean retained most of the calcium after boiling. The content of these nutrients was also highest in these two vegetables in the fresh samples
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Эту запись предоставил Universiti Putra Malaysia