Show simple item record

Effect of different cooking methods on vitamins, minerals and antinutritional factors of immature drumstick pods.

dc.creatorKachhawa, Kavita
dc.creatorChawla, Pramjit
dc.date2022-05-09
dc.date.accessioned2022-07-04T16:23:59Z
dc.date.available2022-07-04T16:23:59Z
dc.identifierhttps://portalrevistas.uct.cl/index.php/safer/article/view/2579
dc.identifier10.7770/safer-V12N1-art2579
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/185629
dc.descriptionDrumstick tree is a miracle source of phytonutrients in the drought prone areas of tropical and subtropical countries. With the emphasis to increase adoption of immature drumstick pods at homestead level, this study was planned to assess the effect of different cooking methods on vitamins (β-carotene; Rangana, 1995) & Ascorbic acid: AOAC 2000), minerals (iron & calcium; AOAC 2000) and antinutritional factors (phytates; Haug and Lantzsch, 1983, total phenols; AOAC method 2000, and oxalates; Abeza et al, 1968).  The findings of present study revealed that all the cooking methods led significant decrease (p≤0.01) in nutrients and antinutritional factors of immature drumstick pods except total phenols . In all cooking methods, sauteing resulted in higher retention of β-carotene, iron, calcium and antinutritional factors in immature drumstick pods. In wet cooking methods, both microwave cooking and pressure cooking were found to preserve more nutrients in immature drumstick pods than boiling and blanching. Key words: immature drumstick pods, cooking methods, nutrient retentionen-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidad Católica de Temucoen-US
dc.relationhttps://portalrevistas.uct.cl/index.php/safer/article/view/2579/2436
dc.rightsCopyright (c) 2022 Sustainability, Agri, Food and Environmental Researchen-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.sourceSustainability Agri Food Environmental Research (SAFER); Vol. 12 (2024): Ahead of Print 2es-ES
dc.sourceSustainability, Agri, Food and Environmental Research; Vol. 12 (2024): Ahead of Print 2en-US
dc.source0719-3726
dc.titleEffect of different cooking methods on vitamins, minerals and antinutritional factors of immature drumstick pods.en-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


This item appears in the following Collection(s)

Show simple item record