Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

Onwurafor, E. U. and Uzodinma, E. O. and Nwosu, A. N. and Ude, S. S. (2022) Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink. Asian Food Science Journal, 21 (9). pp. 62-69. ISSN 2581-7752

[thumbnail of 565-Article Text-988-1-10-20220919.pdf] Text
565-Article Text-988-1-10-20220919.pdf - Published Version

Download (199kB)

Abstract

Aims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion).

Study Design: Experimental design was based on completely randomized design (CRD).

Methodology: Ficus capensis (Moracae) leafy vegetable drink was processed by immersing the leaves in water (1:10) weight/liquid ratio. Three portions of samples were prepared and boiled separately in a stainless steel pot immersed in a water bath (temperature =100 oC) for 30, 60, and 90 min, respectively, and filtered. The samples were evaluated for proximate composition, minerals, phytochemicals, antinutrients, and physicochemical properties using standard methods.

Results: Protein, carbohydrate, and ash contents and energy value of the drink were affected differently by process times. Alkaloids, ascorbic acid, and calcium contents were lowest in samples processed by 90 min boiling. Drink processed by boiling the leaves for 60 min had the highest pro-vitamin A (12.51 mg/100ml), zinc (3.18 mg/100ml, flavonoid (18.4 g/100ml), and carotenoid (17.2 g/100ml), and 90 min processed drink had the highest vitamin B1 (0.35 mg/100ml) content. The iron contents ranged from 2.8-8.7 mg/100ml, and the values varied among different boiling times. Cyanide, phytate, and tannin contents decreased progressively as the processing times increased.

Conclusion: The nutrient contents of Ficus capensis (Moracae) drink were affected by process time, however, boiling the leave for 60 min was established as the best process time for the Ficus capensis vegetable drink processing.

Item Type: Article
Subjects: Impact Archive > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 03 Feb 2023 06:47
Last Modified: 25 Jul 2024 07:25
URI: http://research.sdpublishers.net/id/eprint/1485

Actions (login required)

View Item
View Item