Effect of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves

Various blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water blanching as a pretreatment on raw tomatoes and pumpkin leaves (control) were investigated in this study using standard methods. For tomatoes, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were;0.48, 68.82mg/100g, 0.88mg/100g, 38.82mg/100g, 0.78mg/100g respectively. 0.45, 69.68mg/100g, 0.58mg/100g, 32.43mg/100g and 0.55mg/100g for water blanched respectively and 0.42, 69.14mg/100g, 0.47mg/100g, 29.66mg/100g, 0.42mg/100g respectively for steam blanching. * For pumpkin leaves, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were; 0.98, 46.82mg/100g, 4.63mg/100g, 60.41mg/100g, 0.89mg/100g respectively. 0.95, 46.73mg/100g, 2.38mg/100g, 41.08mg/100g and 0.59mg/100g for water blanched respectively and 0.94, 46.10mg/100g, 1.20mg/100g, 32.16mg/100g, 0.52mg/100g respectively for steam blanching. The results indicate that water and steam blanching significantly reduce the nutritional content. The values of the nutrient were higher in water blanching compared to steam blanching

The hydrogen atom in a magnetic field

Using the reduced orbit method the rapid transition to chaoticity of positive-energy hydrogen atom in a slowly varying magnetic field is deduced to be energy of the system rather than the magnetic field.Global Journal of Pure and Applied Sciences Vol. 11(4) 2005: 581-58

Measurement of thickness of PbS thim films prepated by chemical bath deposition on sensitized and unsensitized substrates

No Abstract

Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours

Yam (Discorea spp.) is an essential tuber crop for the hundreds of millions of people in many African, Asian and South American countries; considering in particular Southwest Nigeria, chips, flakes and flours are between the most common shelf-stable traditionally processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences (p>0.05) in the moisture, crude protein and fibre content of all samples. Gross energy was also comparable for all yam derived food items, contradicting the common belief that yam flakes have lower nutritional value. As for the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences (p<0.05) existed between samples and various markets of source. Principal component analysis (PCA) showed a direct correlation between the ash content of the samples and the macronutrients assessed, irrespective of the market or seller of the commodities. This study confirmed that yam derived food stuff have an adequate nutritional composition, irrespective of their form and/or origin