Effects Of Processing, Preservation And Storage On The Vitamin A Content Of Four Commonly Used Nigerian Green Vegetables — Hibiscus Esculentus, Telfairia Occidentalis, Vernonia Amygdalina, Amaranthus Caudatus
ABSTRACT
Vegetables are sources of vitamin
A. However they are affected by various processing and preservation methods.
This study was therefore designed to asses the effects of processing,
preservation and storage on the vitamin A content of four commonly used
vegetables — Teffairia occiedentalis , Amaranthus caudatus, Vernonia amygdallna
and Hibiscus esculentus. Data were collected from a hundred randomly selected
individuals with structured, validated and pretested questionnaire. Information
was collected on their socio-economic status, knowledge, function and source of
Vitamin A, availability frequency of consumption of vegetables, methods of
preserving fresh vegetables and cooked sauces. Data were also collected from
chemical analysis to determine vitamin A content of reheated sauces and frozen
sauces, fresh, sundried and indoor dried vegetables and washed vegetable using
can price method. Data collected with questionnaire were analyzed using
computer SPSS and that collected from chemical analysis were analyzed using
Analysis of variance. The results from the chemical analysis showed that
Vernonia amygdalina contained high amount of vitamin A both in fresh state and
processed state. Processing method (cooking) from the results affected vitamin
A content of. these vegetables. Reheating significant affected those vegetables
especially on the second day of reheating. Freezing preserved the vitamin A.
Sundrying significantly reduced the vitamin A content of there vegetables more
than indoor drying and wilting with squeeze washing of bitter leaf especially
without oil drastically reduced its vitamin A content at 5% level of
significance.
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CHIMA, E (2021). Effects Of Processing, Preservation And Storage On The Vitamin A Content Of Four Commonly Used Nigerian Green Vegetables — Hibiscus Esculentus, Telfairia Occidentalis, Vernonia Amygdalina, Amaranthus Caudatus. Repository.mouau.edu.ng: Retrieved May 18, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-processing-preservation-and-storage-on-the-vitamin-a-content-of-four-commonly-used-nigerian-green-vegetables-hibiscus-esculentus-telfairia-occidentalis-vernonia-amygdalina-amaranthus-caudatus-7-2
EBERE, CHIMA. "Effects Of Processing, Preservation And Storage On The Vitamin A Content Of Four Commonly Used Nigerian Green Vegetables — Hibiscus Esculentus, Telfairia Occidentalis, Vernonia Amygdalina, Amaranthus Caudatus" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 12 Aug. 2021, https://repository.mouau.edu.ng/work/view/effects-of-processing-preservation-and-storage-on-the-vitamin-a-content-of-four-commonly-used-nigerian-green-vegetables-hibiscus-esculentus-telfairia-occidentalis-vernonia-amygdalina-amaranthus-caudatus-7-2. Accessed 18 May. 2024.
EBERE, CHIMA. "Effects Of Processing, Preservation And Storage On The Vitamin A Content Of Four Commonly Used Nigerian Green Vegetables — Hibiscus Esculentus, Telfairia Occidentalis, Vernonia Amygdalina, Amaranthus Caudatus". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 12 Aug. 2021. Web. 18 May. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-processing-preservation-and-storage-on-the-vitamin-a-content-of-four-commonly-used-nigerian-green-vegetables-hibiscus-esculentus-telfairia-occidentalis-vernonia-amygdalina-amaranthus-caudatus-7-2 >.
EBERE, CHIMA. "Effects Of Processing, Preservation And Storage On The Vitamin A Content Of Four Commonly Used Nigerian Green Vegetables — Hibiscus Esculentus, Telfairia Occidentalis, Vernonia Amygdalina, Amaranthus Caudatus" Repository.mouau.edu.ng (2021). Accessed 18 May. 2024. https://repository.mouau.edu.ng/work/view/effects-of-processing-preservation-and-storage-on-the-vitamin-a-content-of-four-commonly-used-nigerian-green-vegetables-hibiscus-esculentus-telfairia-occidentalis-vernonia-amygdalina-amaranthus-caudatus-7-2