Effect of home processing on total and extractable calcium and zinc content of spinach (Spinach oleracia) and amaranth (Amaranthus tricolor) leaves.
Spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5 and 30 degrees C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total and extractable calcium and zinc content. The Ca and Zn content of these leaves varied from 1320 to 2120 and 11.70 to 12.60 mg/100 g DM and the percentage HCl-extractability was 77.82 to 81.92 and 85.16 to 86.15, respectively. No significant effects of drying and storage were observed on total Ca and Zn content and HCl-extractability while blanching and cooking resulted in significant improvement of HCl-extractability of these two minerals. Thus, cooking and blanching are good ways to improve the HCl-extractability of Ca and Zn.
Yadav
S K
SK
Department of Foods and Nutrition, CCS Haryana Agricultural University Hisar, India.
Sehgal
S
S
D027721:Amaranthus; D002118:Calcium / Q000032:analysis*; D003080:Cold Temperature; D005511:Food Handling; D018857:Food Packaging; D006358:Hot Temperature; D006851:Hydrochloric Acid; D010944:Plants / Q000737:chemistry*; D011095:Polyethylenes; D018724:Spinacia oleracea / Q000737:chemistry*; D015032:Zinc / Q000032:analysis*
D011095:Polyethylenes; D015032:Zinc; D006851:Hydrochloric Acid; D002118:Calcium