2 research outputs found
The Effect Of Processing And Preservation Methods On The Oxalate Levels Of Some Nigerian Leafy Vegetables
Titrimetric analysis was used to estimate the level of oxalate in some
Nigerian leafy vegetables treated in different ways in two sets of
experiments. The treatments were boiling with retention of the water
used for boiling, and freezing followed by boiling without retention of
the water used for boiling. Results obtained showed that the former in
which five different vegetables were used led to significant increases
(p<0.05) in the oxalate content of the vegetable preparations. The
exception was Vernonia amygdalina in which there was a significant
decrease in the oxalate content after boiling. The latter in which
three selected vegetables were used however led to significant decrease
(p<0.05) in the level of oxalate of the vegetable preparation, a
significant amount having been lost in the decanted water. Boiling and
then discarding the water used for boiling vegetables provides a good
means of reducing the oxalate content of leafy vegetables and
consequently the associated food safety problems
The Effect Of Processing And Preservation Methods On The Oxalate Levels Of Some Nigerian Leafy Vegetables
Titrimetric analysis was used to estimate the level of oxalate in some
Nigerian leafy vegetables treated in different ways in two sets of
experiments. The treatments were boiling with retention of the water
used for boiling, and freezing followed by boiling without retention of
the water used for boiling. Results obtained showed that the former in
which five different vegetables were used led to significant increases
(p<0.05) in the oxalate content of the vegetable preparations. The
exception was Vernonia amygdalina in which there was a significant
decrease in the oxalate content after boiling. The latter in which
three selected vegetables were used however led to significant decrease
(p<0.05) in the level of oxalate of the vegetable preparation, a
significant amount having been lost in the decanted water. Boiling and
then discarding the water used for boiling vegetables provides a good
means of reducing the oxalate content of leafy vegetables and
consequently the associated food safety problems