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Effect of Cooking on Carotene Content of Some Leafy Vegetables

Luifun Nahar
Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.

Abstract/ Executive Summary:

Nine varieties of green leafy vegetables were studied to investigate the extent of loss of carotene in three traditional home cooking methods. The three methods of cooking (e.g. process I, II, III) were practiced for each vegetable. In process I, oil was used and no water discarded during cooking, whereas in process II, water was discarded after boiling the vegetables and fried in oil. On the other hand, in process III, vegetables including spieces were boiled together without oil and no water discarded during cooking. The extent of loss of carotene was highest in Khesari Sak (35-39%) followed by Motor Sak (33-39%) and Helencha Sak (31-36%). Comparing among the different cooking methods, on average the percentage of loss of all the vegetables in process I (22.73%) was slightly lower in comparison with process II (26.62%) and process III (26.57%). Khesari, Helencha, Mula, Kalmi, Pui and Lal Sak suffered lowest lost in process I, whereas Data Sak and Motor Sak suffered lowest lost in process II an Pat Sak in process III. The percentage of losses in process I. II. IIl for Lal Sak were 16.66%. 22.54%. and 27.45%. Pui Sak 20.71%. 24.00% and 29.71%. Mula Sak 17.35%. 19.00%. and 25.16% and Kalmi Sak 12.8%. 17.57% and 19.20%. respectively. So process I is preferable for these four leafy vegetables and also for Khesari and Helencha Sak mentioned. It also indicates that Data Sak and Motor Sak lost their carotene content in lowest extent in process II. then process I and highest in process III. But for Pat Sak the loss was lowest in process III and highest in process II. On average, the percentage of loss in process I (22.73%) was slightly lower in comparison with process II (26.62%) and process III (26.57%).

Keywords: Leafy vegetables, Carotene, Cooking, Green leafy vegetables, Leafy, Vegetables

Location: Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Vegetables

Objectives:

To provide an overview of losses of carotene during cooking and identify conditions under which these losses occur more.

Methodology:

Green leafy vegetables were collected from the nearest local market during winter season and only edible portions were taken for cooking and analysis. Information about the cooking practices of green leafy vegetables were collected from people of different district. It was reported that three traditional methods are generally practiced. Accordingly three cooking process (i.e. process I. Process. II and process III) were used in the laboratory. Process I This process is very simple one by which the vegetables were washed with water and kept in a porous container to drain away the water. The vegetables were then cut into small pieces, mixed them with spices (e.g. onion, garlic. chilly. salt) and poured in hot oil in a pan of convenient size. The pan was covered for sometime until vegetables were tender, then removed the cover and fried until most of the water dried up. Process II All the vegetables were washed and cut into very small pieces as practiced in most of the families. The vegetables were then boiled for some time in a covered pan until water come out from vegetables. The water was then drained away and the vegetables including spices were poured in hot oil. The vegetables were then fried until most of the water evaporated. Process III The vegetables were washed, cut and all the spices were mixed and boiled without Oil. The 48 frying pan containing the vegetables were covered for sometimes and cooked smoothly until most of the water dried up. For the estimation of carotene from raw samples a sizeable portion of vegetables were cut into small pieces and an aliquot was taken. Weight of the pan including vegetables with all ingredients was taken before and after cooking to know the loss of weight due to cooking. Reference beta-Carotene was obtained from sigma Chemical Company. USA. All solvents used in the experiment were redistilled and were of analytical grade. The carotene estimation of vegetables before and after cooking was done according to the standard methods.

Source of Information: Bangladesh j. Nutr. Vol. 4. No.1 Dec. 1990

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The result is also indicates that Data Sak and Motor Sak lost their carotene content in lowest extent in process II. then process I and highest in process III. But for Pat Sak the loss was lowest in process III and highest in process II. On average, the percentage of loss in process I (22.73%) was slightly lower in comparison with process II (26.62%) and process III (26.57%).

Knowledge Management: Journal