Effects of Household Storage on Ascorbic Acid Content of Some Selected Nigerian Vegetables
Abstract:
Effects of household preservation were assessed in five vegetables commonly consumed in major tribes of Nigeria; Hibiscus esculentus, Corchorus olitorus, Lycopersicum esculentum, Talinum triangulare and Amaranthus caudatus. The selected vegetables were purchased from local markets without knowing their maturity age and time of harvest. The wholesomeness of the vegetables was based on physical examination of their texture and colour. The vegetables were divided into two portions. In the first portion, moisture and ascorbic acid were estimated. This served as the control. The second portion was sundried and their moisture and ascorbic acid compositions determined as well. Both moisture and ascorbic acid content of the vegetables were determined using standard methods. Sun-drying decreased ascorbic acid values between 68.1 and 86.7%. Moisture losses due to sun-drying ranged between 80.1 and 96.6%. The highest moisture and ascorbic acid losses were those of Talinum triangulare while Lycopersicum esculentum and Hibiscus esculentus had the least losses of moisture and ascorbic acid, respectively. Sundrying adversely affected ascorbic acid in these vegetables. Nutrition education is therefore necessary to minimize loss of ascorbic acid in vegetables due to household storage methods.
How to cite this article
Edeh, R. I., E.U. Madukwe and I.C. Obizoba, 2013. Effects of Household Storage on Ascorbic Acid Content of Some Selected Nigerian Vegetables. Pakistan Journal of Nutrition, 12: 150-153.
REFERENCES
Addo, A. and O.U. Eka, 1982. Ascorbic acid retention of stored Nigerian vegetable soups. Nigeria J. Nutr. Sci., 3: 1-10.
AOAC, 1990. Official Analytical Methods. 3rd Edn., AOAC, USA
Aworth, O.C., A.O. Olorunda and I.A. Akhuemonkhan, 1983. Effects of post-harvest handling on quality attributes of tomatoes in the Nigerian marketing system. Food Chem., 10: 225-230.
CrossRef
Black, A.E., D.R. Ashby, K.C. Day, C.J. Bates and A.A. Paul, 1983. Analytical versus food table values for vitamin C in foods: The effect on calculated vitamin C intake of elderly subjects. Human Nutr. Applied Nutr., 37: 9-22.
PubMed Direct Link
Chadha, M.L. and M.O. Oluoch, 2003. Home-based vegetable gardens and other strategies to overcome micronutrient malnutrition in developing countries. Food Nutr. Agric. J., 32: 17-23.
Davidson, S., R. Passmore and M. Eastwood, 1986. Davidson and Passmore Human Nutrition and Dietetics. 8th Edn., Churchill Livingstone, Edinburgh, ISBN-13: 9780443024672, pp: 132-166
Dragsted, L.O., M. Strube and J.C. Larsen, 1993. Cancer-protective factors in fruits and vegetables: Biochemical and biological background. Pharmacol. Toxicol., 72: 116-135.
CrossRef PubMed Direct Link
Faboya, O.O., 1990. The Mineral content of some green leafy vegetables. Food Chem., 38: 297-303.
Fasuyi, A.O., 2006. Nutritional potentials of some tropical vegetable leaf meals: Chemical characterization and functional properties. Afr. J. Biotechnol., 5: 49-53.
Direct Link
Hertrampf, E., F. Pizarro, A. Pereyra and V. Vega, 1991. [A new milk formula: Iron bioavailability and effect on prevention of iron deficiency in infants]. Rev. Chil. Pediatr, 62: 94-98.
PubMed Direct Link
Keshinro, O.O., 1980. Effect of cooking on the ascorbic acid content of some nigerian food stuff and their contribution to vitamin C status of consumers. Ph.D. Thesis, Submitted to University of Ibadan, Ibadan, Nigeria.
Keshinro, O.O. and O.A. Ketiku, 1979. Effect of traditional cooking methods on the ascorbic acid content of some Nigerian leafy and fruit vegetables. Food Chem., 4: 303-310.
CrossRef
Khaw, K.T. and P. Woodhouse, 1995. Interrelation of vitamin C, infection, haemostatic factors and cardiovascular disease. Br. Med. J., 310: 1559-1563.
PubMed
Oboh, G. and A.A. Akindahunsi, 2004. Change in the ascorbic acid, total phenol and antioxidant activity of sun-dried commonly consumed green leafy vegetables in Nigeria. Nutr. Health, 18: 29-36.
CrossRef Direct Link
Ojofeitimi, E.O. and I.F. Smith, 1995. Nutrition and Diet Therapy for Healthcare Professionalsin Africa. 1st Edn., Y-Books, USA., pp: 23-36
Pamplona-Roger, G.D., 2004. Healthy foods. Pradillo, 6-Poligno Industrial Camina, Madrid Spain.
Pelletier, O., C. Nantel, R. Leduc, L. Tremblay and R. Brassard, 1977. Vitamin C in potatoesprepared in different ways. CAN Inst. Food Sci. Technol. J., 10: 138-142.
Shewfelt, R.L., 1990. Sources of variation in the nutrient content of agricultural commodities from the farm to the consumer. J. Food Qual., 13: 37-54.
CrossRef Direct Link
Tannenbaum, S.R., 1976. Vitamins and Minerals. In: Principles of Food Science: Part I. Food Chemistry, Fennema, O.R. (Ed.). Marcel Dekker Inc., New York
Taylor, O.O., B.L. Fetuga and F.O. Olubanjo, 1979. The Ascorbic Acid Content of Three Nigerian Leafy Vegetables as Affected by Age at Harvest and Nitrogen Fertilization. Ibadan University Press, Nigeria, pp: 89-98
Udofia, U.S. and I.C. Obizoba, 2005. Effect of shade drying on nutrient and antinutrient content of some green leafy vegetables. J. Bio-Med. Invest., 3: 1-5.
USDA, 1984. Composition of Foods, Fruits and Fruits Juices: Agriculture Handbook. US Department of Agriculture, Washington, DC., USA
© Science Alert. All Rights Reserved