Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables
ABSTRACT
Effects of different processing
methods (Mechanical extraction and cooking) on the vitamins A, E and C content
of fruits and vegetables were investigated in this work. The fruit juices
(orange and pineapple) were mechanically extracted with a blender. The
vegetables were cooked for 10mm, 20mm and 30mm. The data were analysed using
ANOVA and T-test and means were separated by LSD. The result showed that
extraction caused reductions in all the vitamins with vitamin E having the
highest reduction of 44.1% and 37.2% in the fruit juices while vitamin A was
least affected with a reduction of 8.4% and 24.1% in the same fruit juices.
Cooking for 30mm brought a highest reduction in vitamin C contents of
vegetables with 32.8% in carrot, 44.2% in Telferia occidentalis, 45.2% in
Amarathus and the 59% in Talinum trianguare. The vitamin least affected by
cooking was vitamin A having a reduction of 0.8% in carrot, 26.3% in Telferia
occidentalis, 12.7% in Amarattius and 28.5% in Talinum triangulare.
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ÔRJI, O (2021). Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-different-processing-methods-on-vitamins-a-e-c-content-of-fruits-and-vegetables-7-2
ONYINYECHI, ÔRJI. "Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Jul. 2021, https://repository.mouau.edu.ng/work/view/effects-of-different-processing-methods-on-vitamins-a-e-c-content-of-fruits-and-vegetables-7-2. Accessed 25 Nov. 2024.
ONYINYECHI, ÔRJI. "Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-different-processing-methods-on-vitamins-a-e-c-content-of-fruits-and-vegetables-7-2 >.
ONYINYECHI, ÔRJI. "Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/effects-of-different-processing-methods-on-vitamins-a-e-c-content-of-fruits-and-vegetables-7-2