title: Effect of domestic processing on total and extractable calcium and zinc content of bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves.
abstract: Bathua (Chenopodium album) and fenugreek (Trigonellafoenum graecum) stored in polyethylene bags and without packaging for 24 or 48 hours in a refrigerator at 5 or 30 degrees C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 or 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analyzed for total and extractable calcium and zinc content. The Ca and Zn content of these leaves varied from 970 to 2230 and 10.50 to 12.30 mg/100 g DM and the percentage HCl-extractability was 80.34 to 83.04 and 82.43 to 83.90, respectively. Non 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.
authors.affiliation: Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
authors.forename: S K
authors.initials: SK
authors.lastname: Yadav
authors.forename: S
authors.initials: S
authors.lastname: Sehgal
mesh_terms: D001682:Biological Availability; D002118:Calcium / Q000032:analysis*; D019663:Chenopodiaceae / Q000737:chemistry*; D005511:Food Handling; D006358:Hot Temperature; D007194:India; D010936:Plant Extracts / Q000032:analysis*; D011312:Pressure; D029910:Trigonella; D015032:Zinc
chemical_list: D010936:Plant Extracts; C056164:fenugreek seed meal; D015032:Zinc; D002118:Calcium