Optimization of production of bread enriched with leafy vegetable powder

This work was carried out with the aid of a grant from Canada’s International Development Research Centre (IDRC), and with financial support from the Government of Canada, provided through Global Affairs Canada (GAC)Response Surface Methodology was used in this study to determine optimal conditions for the production of high quality bread enriched with vegetable powder. Fresh and matured fluted pumpkin leaves (Telfaria occidentalis) were obtained from Teaching and Research farms of Obafemi Awolowo University, Nigeria. Results showed evidence of the enrichment of vegetable powder in bread making, and in addition to the perceived nutritional benefit, the physical characteristics of the loaf of bread are preserved

Effects of Blanching with Chemical Preservatives on Functional and Antioxidant Properties of Fluted Pumpkin (Telferia occidentalis) Leaf

Fluted pumpkin leaves were blanched with different salt solutions, sodium chloride (FPCT), sodium benzoate (FPNB) and ethylenediamine tetra-acetic acid (FPEB) and combined salt solutions (FPCM), unblanched leaves (FPUB). The samples were evaluated for chemical composition, functional properties, mineral compositions and anti-oxidative properties. The results of the proximate composition showed that the highest protein (36.32%) and ash (9.98%) contents were recorded in FPUB, while the highest fibre content (6.70%) was found in FPCT. The results of functional properties showed that the highest foaming capacity (4.23%) and stability (2.09%) was obtained in FPEB while FPUB had the highest water (364.77 %) and oil absorption (207.66 %) capacity and emulsion capacity (80.80 m2/g). The highest vitamin C content (184.00 mg/100g) was obtained in FPUB. FPED, FPCM, FPCT and FPUB had the highest potassium (3007.50 mg/mg), sodium (2130.80mg/100 g), iron (917.10 mg/100 g) and calcium (388.50 mg/100 g)  contents respectively. FPUB had the highest phenolic content (700.00 mg GAE/100g leaf extract) while FPED exhibited highest free radical scavenging ability (83.50%). In general, blanching of fluted pumpkin leaves with salt solutions resulted in improved nutrient retention capabilities as well as enhancement of some functional properties.Keywords: Phenolic content, vitamin C, salt solutions, emulsion capacity