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.