African Journal of Food Science
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Article Number - 4A39B6165185


Vol.11(8), pp. 273-277 , August 2017
DOI: 10.5897/AJFS2017.1610
ISSN: 1996-0794



Full Length Research Paper

Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves



Moses Vernonxious Madalitso Chamba
  • Moses Vernonxious Madalitso Chamba
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Chichiri, Blantyre 3, Malawi.
  • Google Scholar
Daud Ishmael
  • Daud Ishmael
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Chichiri, Blantyre 3, Malawi.
  • Google Scholar
Gertrude Cynthia Sitolo-Banda
  • Gertrude Cynthia Sitolo-Banda
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Chichiri, Blantyre 3, Malawi.
  • Google Scholar







 Received: 02 May 2017  Accepted: 08 June 2017  Published: 31 August 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


A study was conducted to assess retention of moisture and ascorbic acid in tender pumpkin (Cucurbita moschata) leaves subjected to different blanching times and dehydration conditions. Equal portions of the leaves were blanched at 5, 10 and 15 min. A half of each portion was dehydrated under a shade and the other under direct sunlight. All the samples were then analysed for moisture and ascorbic acid contents in comparison with those of the raw-leaf sample. The fresh samples (wet basis) had 79.26±5.08 mg/100 g ascobic acid compared to the processed samples, which ranged from 41.10±2.94 to 73.39±5.87 mg/100 g in the blanched shade-dehydrated sample and 17.61±0.00 to 35.23±5.08 in the sun-dehydrated blanched sample. The results further showed that the samples that were blanched for a shorter time and dehydrated under a shade retained a significantly higher (p<0.05) amount of ascorbic acid compared to those that were blanched longer and dehydrated under direct sunlight. There was no significant difference in moisture content between the shade-dehydrated and sun-dehydrated samples, which were found to be in the ranges of 13.22±0.09 to 14.23±0.27% and 12.45±0.035 to 13.42±0.52%, respectively. It was, therefore, concluded that shorter blanching time and shade-dehydration can retain ascorbic acid in tender C. moschata leaves without compromising moisture content of the product.

 

Key words: Cucurbita moschata, sun-dehydration, shade-dehydration, ascorbic acid, pumpkin leaves.

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APA Chamba, M. V. M., Ishmael, D., & Sitolo-Banda, G. C. (2017). Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves. African Journal of Food Science, 11(8), 273-277.
Chicago Moses Vernonxious Madalitso Chamba, Daud Ishmael and Gertrude Cynthia Sitolo-Banda. "Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves." African Journal of Food Science 11, no. 8 (2017): 273-277.
MLA Moses Vernonxious Madalitso Chamba, et al. "Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves." African Journal of Food Science 11.8 (2017): 273-277.
   
DOI 10.5897/AJFS2017.1610
URL http://academicjournals.org/journal/AJFS/article-abstract/4A39B6165185

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