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首页> 外文期刊>International Journal of Nutrition and Metabolism >The effect of sun and shade drying on chemical composition of Vitex doniana, Ipomoea aquatica and Cohcorus and their soups
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The effect of sun and shade drying on chemical composition of Vitex doniana, Ipomoea aquatica and Cohcorus and their soups

机译：阴凉干燥对唐氏荆，番薯，刺柏及其汤的化学成分的影响

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摘要

This study investigated the effect of sun and shade drying on chemical composition of African black plum “Uchakoro” (Vitex doniana) Bush okro leaf “Ewedu” (Corchorus) and wild lettuce “yaririn” (Ipomoea aquatica) vegetables and their soap meals. These vegetables were bought in bulk from Ibaji Local market in Kogi State, Nigeria. The foods were washed with clean water, plucked from the stalk, sun and shade dried to mimic the traditional food processing techniques. The fresh vegetables served as the controls. A portion of each processed vegetable was pulverized, sieved, packaged in name labeled polythene bags and kept in cool dry place until used for various chemical analysis. The other portions as well as the fresh vegetables were used to prepare various traditional indigenous soup meals using similar consistency traditional recipes for each soup. The chemical composition of both the vegetables and their soups were determined using standard assay methods on dry matter basis. Means, standard deviation and least significant difference (LSD) were adopted to separate and compare means from data generated. The protein, ash, fat and fibre values for both the sun and the shade dried vegetables were higher than those of fresh samples (P<0.05). The fresh vegetables had higher calcium, iron and zinc than the sun and the shade dried vegetables. On the other hand, sun and shade drying decreased beta carotene and ascorbate as against those of the fresh samples. The protein, ash, fat and carbohydrate values for soups prepared with dried vegetables were much higher than those of their controls. The soups prepared with dried vegetables had lower iron, calcium, zinc and iodine than those prepared with fresh vegetables (P<0.05). The higher, iodine, zinc, beta carotene and ascorbate values for shade dried samples regardless of the types of vegetables indicated that shade drying had an edge over sun drying as traditional food processing technique to preserve nutrients in these vegetables.
机译：这项研究调查了日晒和阴凉干燥对非洲黑李子“ Uchakoro”（Vitex doniana）布什秋叶“ Ewedu”（Corchorus）和野生菜“ yaririn”（Ipomoea aquatica）蔬菜及其肥皂粉化学成分的影响。这些蔬菜是从尼日利亚科吉州的Ibaji Local市场大量购买的。用清水洗净食物，从茎上摘下，晒干并遮荫，以模仿传统的食物加工技术。新鲜蔬菜作为对照。将每种加工过的蔬菜的一部分粉碎，过筛，包装在带有名称标签的聚乙烯袋中，并保存在阴凉干燥的地方，直到用于各种化学分析为止。使用其他部分以及新鲜蔬菜，使用每种汤的相似稠度传统配方来准备各种传统的土著汤粉。蔬菜和汤的化学成分均以干物质为基础使用标准测定方法进行测定。采用均值，标准差和最小有效差（LSD）从产生的数据中分离和比较均值。阳光和阴凉处干燥蔬菜的蛋白质，灰分，脂肪和纤维值均高于新鲜样品（P <0.05）。新鲜蔬菜的钙，铁和锌含量高于阳光和阴凉干燥的蔬菜。另一方面，与新鲜样品相比，日光和阴凉干燥降低了β-胡萝卜素和抗坏血酸的含量。用干蔬菜制成的汤的蛋白质，灰分，脂肪和碳水化合物的含量远高于其对照。用干蔬菜制成的汤比新鲜蔬菜制成的汤中铁，钙，锌和碘的含量更低（P <0.05）。不论蔬菜类型如何，阴凉干燥样品的碘，锌，β-胡萝卜素和抗坏血酸值较高，这表明阴凉干燥优于日晒干燥，这是传统的食品加工技术，可以保留这些蔬菜中的营养。

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