Abstract:
Dried samples of eight vegetables, mustard leaves, mint leaves, pepper, pumpkin, lettuce leaves, spinach, cucumber and carrot grown in NWFP were analysed for Vitamin A activity and proximate composition. It was found that Vitamin A activity in sun dried vegetables was greatly reduced (approximately 20%) when compared with oven dried samples. The great loss in Vitamin A activity in sun dried vegetables may be due to the isomerization which occurs during sun-light photolysis produced compounds of lower biological activity. Carrot was found to contain highest amount of Vitamin A activity (80.3 mg/kg) while cucumber the least (1.4 mg/kg). It was noted that vegetables contained an average 1.6 g of protein, 2.8 g of carbohydrates, a trace of total lipids (0.3 g) and dietary energy (21.9 Kcal) per 100 g of sample. The proximate composition showed that there was no marked variation between sun and over dried.
Page(s):
53-57
DOI:
DOI not available
Published:
Journal: Journal of Science and Technology, Volume: 16, Issue: 1--2, Year: 1992