Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables |
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Authors: | T C Mosha R D Pace S Adeyeye H S Laswai K Mtebe |
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Institution: | (1) Department of Food Science and Nutrition, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania;(2) Department of Home Economics, Tuskegee University, 36088 Tuskegee, AL, U.S.A. |
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Abstract: | The α-carotene, β-carotene and total provitamin A carotenoids and the effect of traditional processing practices on the retention
of these provitamins were studied using amaranth, cowpea, peanut, pumpkin and sweet potato leaves. Results of this study indicated
that the content of total carotenoids, β-carotene and α-carotene were in the range of 26.79–44.74 mg, 4.16–19.12 mg, and 0.99–10.26
mg per 100 g of dry vegetables, respectively. The vitamin A activities were 4.042, 3.124, 0.829, 2.025 and 1.581 mg RE per
100 g of dry amaranth, cowpea, peanut, pumpkin and sweet potato leaves, respectively. The traditional processing practices
of sun drying and storage in ventilated containers resulted in a significant (p<0.05) decrease in the concentration of total
carotenoids, β-carotene and α-carotene for all the vegetables. Conventional blanching and cooking resulted in a significant
(p<0.05) increase in the concentration of carotenoids in the cowpea, peanut and pumpkin leaves while in amaranth and sweet
potato greens, thermal processing resulted in a significant (p<0.05) decrese in the concentration of these nutrients. |
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Keywords: | α -carotene β -Carotene Blanching Provitamin A carotenoids Shade drying Sun drying Total carotenoids Vitamin A activity |
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