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Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf

Received: 25 April 2017     Accepted: 4 May 2017     Published: 24 October 2017
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Abstract

Bitter Leaf is a vegetable that is widely consumed and cherished in South-Eastern Nigeria. Palm oil, Potash, Salt and boiling process was used in the squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of mineral and antinutrient increased simultaneously during squeeze-washing. Copper, magnesium, calcium and antinutrient had retention of 55 to 100% for samples squeezed-washed with palm oil than the other squeeze- washed samples. This could be due to rigidity of the cells which did not allow much nutrient leached into the squeezed leaf/water; whereas, the loss of mineral and antinutrients was practically of the same magnitude (27.3 to 80.5%) in all the samples. Loss of minerals and antinutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of minerals and antinurients initially present. The results are discussed in relation to traditional commercial practice of bitter leaf processing.

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 5)
DOI 10.11648/j.jfns.20170505.15
Page(s) 192-197
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Biter Leaf, Palm Oil, Salt, Patash

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  • APA Style

    Agomuo Jude Kelechi, Okache Thomas Akobi, Taiwo Mayomi, Anamege Lynda Chioma. (2017). Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf. Journal of Food and Nutrition Sciences, 5(5), 192-197. https://doi.org/10.11648/j.jfns.20170505.15

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    ACS Style

    Agomuo Jude Kelechi; Okache Thomas Akobi; Taiwo Mayomi; Anamege Lynda Chioma. Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf. J. Food Nutr. Sci. 2017, 5(5), 192-197. doi: 10.11648/j.jfns.20170505.15

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    AMA Style

    Agomuo Jude Kelechi, Okache Thomas Akobi, Taiwo Mayomi, Anamege Lynda Chioma. Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf. J Food Nutr Sci. 2017;5(5):192-197. doi: 10.11648/j.jfns.20170505.15

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  • @article{10.11648/j.jfns.20170505.15,
      author = {Agomuo Jude Kelechi and Okache Thomas Akobi and Taiwo Mayomi and Anamege Lynda Chioma},
      title = {Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {5},
      number = {5},
      pages = {192-197},
      doi = {10.11648/j.jfns.20170505.15},
      url = {https://doi.org/10.11648/j.jfns.20170505.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170505.15},
      abstract = {Bitter Leaf is a vegetable that is widely consumed and cherished in South-Eastern Nigeria. Palm oil, Potash, Salt and boiling process was used in the squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of mineral and antinutrient increased simultaneously during squeeze-washing. Copper, magnesium, calcium and antinutrient had retention of 55 to 100% for samples squeezed-washed with palm oil than the other squeeze- washed samples. This could be due to rigidity of the cells which did not allow much nutrient leached into the squeezed leaf/water; whereas, the loss of mineral and antinutrients was practically of the same magnitude (27.3 to 80.5%) in all the samples. Loss of minerals and antinutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of minerals and antinurients initially present. The results are discussed in relation to traditional commercial practice of bitter leaf processing.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Effects of Traditional Processing Methods on the Mineral and Antinutrients of Fresh and Squeezed-Washed Bitter Leaf
    AU  - Agomuo Jude Kelechi
    AU  - Okache Thomas Akobi
    AU  - Taiwo Mayomi
    AU  - Anamege Lynda Chioma
    Y1  - 2017/10/24
    PY  - 2017
    N1  - https://doi.org/10.11648/j.jfns.20170505.15
    DO  - 10.11648/j.jfns.20170505.15
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 192
    EP  - 197
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20170505.15
    AB  - Bitter Leaf is a vegetable that is widely consumed and cherished in South-Eastern Nigeria. Palm oil, Potash, Salt and boiling process was used in the squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of mineral and antinutrient increased simultaneously during squeeze-washing. Copper, magnesium, calcium and antinutrient had retention of 55 to 100% for samples squeezed-washed with palm oil than the other squeeze- washed samples. This could be due to rigidity of the cells which did not allow much nutrient leached into the squeezed leaf/water; whereas, the loss of mineral and antinutrients was practically of the same magnitude (27.3 to 80.5%) in all the samples. Loss of minerals and antinutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of minerals and antinurients initially present. The results are discussed in relation to traditional commercial practice of bitter leaf processing.
    VL  - 5
    IS  - 5
    ER  - 

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Author Information
  • Department of Food Science and Technology, Federal University, Dutsinma, Nigeria

  • Department of Food Science and Technology, Federal University, Dutsinma, Nigeria

  • Department of Food Science and Technology, Federal University, Dutsinma, Nigeria

  • Department of Food Science and Technology, Federal University, Dutsinma, Nigeria

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