• Antioxidants Properties and Effect of Processing Methods ...

    As vegetables are a major source of antioxidants it is desirable assess their antioxidant activity and compare different processing and preparation methods. Legumes are important components of human diet and are subjected to various processing method that can affect composition and nutritional value.

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  • Food processing and nutrition - Better Health Channel

    The nutrient value of food is almost always altered by the kind of processing it undergoes. The water-soluble vitamins are the most vulnerable to processing and cooking. Careful cooking and storage will help retain the nutrients in your food. Almost all food is processed in some way before it is ...

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  • The Impact of Food Processing on the Nutritional Quality ...

    Blanching, for example, results in leaching losses of vitamins and minerals. Also, milling and extrusion can cause the physical removal of minerals during processing. The nutritional quality of minerals in food depends on their quantity as well as their bioavailability.

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  • Chapter 13 - The Micronutrients: Vitamins and Minerals ...

    > List functions and sources of major minerals and trace minerals > Explain the impact food processing and preservation methods have on the nutritive value of food > identify non-nutritive functions of vitamins and minerals used as food additives > describe how to reduce vitamin and mineral losses during home food storage and preparation

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  • Effect of Processing Methods on the Proximate Composition ...

    May 12, 2018· Since processing is known to have an effect on the chemical composition of the food 11, it is necessary to investigate the effect of the various processing methods applied to foods in order to help consumers make an informed decision on their choice of processing methods based on their health and nutritional needs.

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  • The Content and Bioavailability of Mineral Nutrients of ...

    Feb 11, 2016· One-way analysis of variance (ANOVA) was used to see the effect of processing methods on mineral contents and the bioavailability of minerals in selected vegetables. Multiple comparison tests using least significant difference technique (LSD, P < 0.05) were applied to compare the means of each parameter between different ...

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  • The Effect of Food Processing on Vitamins & Minerals | Our ...

    Processing foods for freezing does diminish the vitamin C level of the produce, according to the Penn State University Food Science program, but its effect is less than that of canning. Grains Each individual whole grain contains the soft endosperm as well as a two-layer outer wrapper of the germ and bran that contain the largest portion of the ...

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  • Effects of Traditional Processing Methods on the Mineral ...

    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.

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  • Effects of processing methods on nutrient and antinutrient ...

    The level of all antinutrients in the raw yellow yam (Sample 1) was very low , and is unlikely to constitute any hindrance to digestibility of nutrients from other food sources in the human body. The different processing methods generally led to significant reduction in the levels of antinutrients in the processed samples.

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  • Food processing and nutrition - Better Health Channel

    High pressure processing. This alternative preservation method subjects a food to elevated pressures, with or without the use of heat to kill micro-organisms. This method has been used in foods such as fruit juices. As heat is not required, this process impacts less on the vitamin content, flavour and colour of foods.

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  • EFFECT OF PROCESSING METHODS ON SOME NUTRIENTS ...

    of vegetables. The objective of this study was to assess the effects of processing methods on some of these substances. Effects of boiling and sun drying on oxalate, cyanide and nitrate, vitamin C, β-carotene, and the mineral elements Fe, Cu, Mg, Na and K in Amaranthus cruentus were investigated. Both methods

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  • Effect of Different Processing Methods on Nutritional ...

    However, the traditional method of processing this vegetable results in loss of some of the vital nutrients KEYWORD: vernonia amygdalina, proximate, minerals, vitamin, processing methods I. INTRODUCTIONS Nutritional importance of vegetables can not be neglected in our daily meals. Vegetables are edible

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  • How Cooking Affects the Nutrient Content of Foods

    This article reviews how the different cooking methods affect the nutrient content of foods. Some nutrients may decrease, others may increase. ... a significant effect on most vitamins and ...

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  • Advanced preservation methods and nutrient retention in ...

    content in fruits and vegetables at the time of harvest. Comparisons are made with more traditional preservation methods that utilize thermal processing. Case studies on specific commodities which have received the most attention are highlighted; these …

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  • Effect Of Some Processing Methods On Hemagglutinin ...

    EFFECT OF SOME PROCESSING METHODS ON HEMAGGLUTININ ACTIVITY OF LECTIN EXTRACTS FROM SELECTED GRAINS (CEREALS AND LEGUMES) ... minerals, carbohydrates, oils and fats and protein. However, when refined by the removal of bran and germ the remaining ... presence of lectins in these foods or better reduce them to a level tolerable by the organism.

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  • Nutrients | Free Full-Text | Effect of the Strawberry ...

    Birch pollen allergic patients show cross-reactivity to vegetables and fruits, including strawberries (Fragaria × ananassa). The objective of this study was to quantify the level of the Fra a 1 protein, a Bet v 1-homologous protein in strawberry fruits by a newly developed ELISA, and determine the effect of genotype, cultivation and food processing on the allergen amount.

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  • Effect of Domestic Processing and Cooking Methods on Total ...

    SAGE Journals. Journals; Resources. Authors; Librarians; Editors; Societies; My Tools. My Alerts; My Saved Searches

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  • How Cooking Affects the Nutrient Content of Foods

    Effect of processing methods on antinutrients in selected leafy vegetables ABSTRACT The effect of different processing methods on the reduction of selected anti-nutrients in ‘Ewuro’ (Vernonia amygdalina), ‘Igbo’ (Solanum macrocarpon), ‘Ugwu’ (Talferia occidentalis) and ‘Utazi’ (Marsdenia latifolium) was assessed.

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  • Effect of Processing on Major Carotenoid Levels in Corn ...

    Jul 15, 2010· Abstract. Corn and vegetables are good sources of vitamins, minerals, and carotenoids. This study reports (1) the effect of processing—blanching, drying, and milling on major carotenoids—lutein (L), zeaxanthin (Z), and β-carotene levels in corn (Zea mays), onion stalk (Allium cepa L), broccoli (Brassica oleracea L), and capsicum (Capsicum annum L), and (2) the bioavailability …

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  • EFFECT OF FOOD PROCESSING METHODS ON THE …

    EFFECT OF FOOD PROCESSING METHODS ON THE BIOACTIVE COMPOUND OF CAULIFLOWER 118 Brussels sprouts and broccoli are the most rich sources of antioxidant vitamins and carotenoids (Anwar et al. 2013). In this aspect, the popularity and consumption of Brassica vegetables is increasing because of their nutritive value. The beneficial effects of Brassica

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  • (PDF) CHANGES IN NUTRIENTS DURING STORAGE AND PROCESSING …

    In tuber crops the surface is usually vegetables and animal tissues during frozen higher in vitamins than the cortex and storage (Okaka and Okaka, 2001). consequently trimming, peeling, washing etc. of During flour milling, the outer coat fruits and vegetables; root and tubers prior where B complex vitamins and minerals are processing result in ...

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  • Effect of Domestic Processing Methods on the Chemical ...

    Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic Properties of Broccoli and Cauliflower. Abd Allah Mansour 1, Nahed M.Elshimy 1, Laila A. Shekib 1, Magda S. Sharara 1,. 1 Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria Egypt

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  • The Effect of Different Drying Methods on Some Common ...

    components of vegetables and to increase their shelf life, there is a need to search for appropriate drying method that is not expensive but highly effective in preserving different vegetables. This work for that reason, investigated the effect of different drying methods on some common Nigerian leafy vegetables. 2. MATERIALS AND METHODS 2.1.

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  • EFFECT OF PROCESSING ON THE MINERAL ELEMENTS AND …

    This study is designed to determine the effect of processing on the minerals and anti-nutrients of six edible vegetables (spinach, ewedu, pumpkin leaf, water leaf, bitter leaf and Sand sagebrush in Keffi, Nasarawa state, Nigeria. Materials and Methods Sample collection The six edible vegetables, ewedu (Corchorus olitorius), water

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  • Nutritional Effects of Food Processing – NutritionData.com

    Nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss. Nutrients can also be "washed out" of foods by fluids that are introduced during a cooking process.

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  • Nutritional Effects of Food Processing – NutritionData.com

    Nutritional Effects of Food Processing ... The table below compares the typical maximum nutrient losses for common food processing methods. This table is included as a general guide only. ... and the surface of all fruits and vegetables should be carefully washed before eating. To learn more about preventing common food-borne diseases, visit ...

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  • Retention of nutrients in green leafy vegetables on ...

    May 28, 2011· The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum.The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60 °C for 10–12 h.

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  • Effects of cooking and storage methods on the ...

    vegetables are similar to those outlined above for meats. Generally, the greater the surface: weight ratio of a giv­ en vegetable, the lower will be its retention of micronu­ trients (Adams and Erdman, 1988).As with meats, cook­ ing methods that make use of water are associated with greater vitamin loss from fruit and vegetables (Figs 3 and 4).

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  • EFFECT OF DRYING METHODS ON DIETARY FIBER CONTENT …

    change in dietary fiber. So, the objective of this study was to compare the effect of drying methods on dietary fiber contents in pumpkin, yardlong bean, tomato, red cabbage and guava. Natural sun drying, hot air oven drying and freeze drying were used to dry those fruit and vegetables. Then, dried fruit and vegetables were

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  • Effect of Temperature and Drying Time on Some Nutritional ...

    Effect of Temperature and Drying Time on Some ... minus levels of X1, corresponding temperature at higher level and lower level, ... the importance of drying vegetables as a way of processing and preservation, several low cost equipments have been developed to take

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  • NUTRITIONAL COMPOSITION OF WILD-NON-TRADITIONAL …

    flowers. The interactive effect of processing methods and vegetables revealed the highest mineral content in almost all the vegetables under thermal dehydration treatment over other treatments. There were also significant amounts of vitamins present in selected nontraditional vegetables.

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  • CiteSeerX — Effect of the Method of Processing and ...

    CiteSeerX - Document Details (Isaac Councill, Lee Giles, Pradeep Teregowda): Abstract: In order to determine the best and cheapest method of processing that will minimize nutrient loss, and preserve the sensory characteristics, the effect of different processing and preservation methods on the mineral composition of and sensory properties of Vernonia amygdalina, V. colorata and V. calvoana var ...

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  • International Journal of Food Science - Hindawi

    Descriptive statistics such as means and standard deviation were calculated using SPSS version 16 software. One-way analysis of variance (ANOVA) was used to see the effect of processing methods on mineral contents and the bioavailability of minerals in selected vegetables.

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