title: The fate of beta-carotene in processed leaves of fluted pumpkin (Telfairia occidentalis hook. f.): a popular vegetable in Nigerian diet.
abstract: The effects of blanching, sun-oven-drying and storage conditions on beta-carotene content of the fresh leaves of fluted pumpkin were investigated. The beta-carotene (mg/100 g) of fresh leaves (unblanched) was 98.9 whereas on blanching the value was reduced to 86.3 for steam blanch and 83.8 for water blanch. After dehydration the losses in the beta-carotene were in the ranges of 37.6 to 48.8%, 40.5 to 51.3% and 68.8-72.0% for the steam-, water-blanched and unblanched leaves, respectively. The lower limit loss values were for the oven-dried leaves whereas the upper limit values were obtained from sundried ones. The ambient (30 +/- 2 degrees C) and refrigeration (7 +/- 1 degree C) storage conditions showed some slight changes in beta-carotene contents of the leaves. The losses were in the ranges of 2.0 to 25.7% (refrigeration) and 9.2 to 36.3% (ambient) conditions. Blancing and storage conditions affected the organoleptic characteristics of the leaves.
authors.affiliation: Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
authors.forename: G I
authors.initials: GI
authors.lastname: Badifu
authors.forename: M A
authors.initials: MA
authors.lastname: Akpapunam
authors.forename: V M
authors.initials: VM
authors.lastname: Mgbemere
mesh_terms: D003080:Cold Temperature; D003890:Desiccation; D005511:Food Handling; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009549:Nigeria; D014675:Vegetables / Q000737:chemistry*; D019207:beta Carotene / Q000032:analysis*
chemical_list: D019207:beta Carotene