Vol. 6, Issue 5 (2018)
Assessment of some antinutritional compounds and minerals in selected seasonal leafy vegetables under soaking and heat treatments
Author(s): Neha Singh, Dr. Sushma and Dr. Veeru Prakash
Abstract: Leafy vegetables are known for there are nutritional values but at the same time they do contain antinutritional factors because they chelate the nutrients making unavailable them for their absorption. The purpose of the present study is to evaluate the effect of preblanching treatments (with and without NaCl, NaHCO3 and NaCl +NaHCO3) at different temperatures on antinutritional compounds viz. total phenol, tannin, alkaloid, flavonoid and saponin and minerals- magnesium, sodium, potassium and phosphorus of four leafy vegetables such as Cabbage, Amaranth, Coriander and Spinach. The findings suggest that sodium chloride and sodium bicarbonate (in combination) at high temperature can be useful to decrease antiunutritional compounds studied and help to retain the mineral as well.
Pages: 139-144 | 1023 Views 265 Downloads
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How to cite this article:
Neha Singh, Dr. Sushma, Dr. Veeru Prakash. Assessment of some antinutritional compounds and minerals in selected seasonal leafy vegetables under soaking and heat treatments. Int J Chem Stud 2018;6(5):139-144.
