Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 May 2014 Vol. 3(3), pp 099-102.

Copyright © 2014 Global Advanced Research Journals   

 

Original Research Articles

Effects of Blanching on the Qualities of Negro Pepper 

*Akande E.A., Adesola M. O. And **Olunlade B.A. 

*Corresponding author:Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, (+ 234), Nigeria. felemma@yahoo.com OR eaakande@lautech.edu.ng.

**Department of Food Science and Technology, BOWEN University, Iwo. 

Accepted 14 March 2014

 
Abstract

Negro pepper is a spice with high nutritional values and several beneficial phytochemical compounds. The processing and storage of this spice has been known to have various effects on its qualities and so this study is on the effects of blanching on the qualities (nutritional, phytochemical and microbial) of the seeds. The seeds were steeped in 1500ml of water for 24hours. The steeped seeds were then placed on a tray and drained in a  78 + 2ºC steam cooker and was blanched under atmospheric pressure for 10, 20, 30 and 40 minutes. It was dried in the oven maintained at 45+ 2ºC for 24hours and then milled. The prepared samples of the seeds were subjected to Nutritional evaluation, phytochemical and microbial analysis using standard methods. There are general increase in the samples nutrients with blanching time except the ash content that reduced from 2.33% to 2.12%. The same increment trend was obtained for the mineral content. There were reductions in the phytochemical compounds of the spice with blanching time: oxalate (0.64-0.21)gm/100g; tannin (0.74-0.18)gm/100g; saponin (0.75-0.17)gm/100g; phytate (0.20- 0.08)gm/100g and flavonoids (0.49-0.39)gm/100g. Blanching also reduces the microbial load with the total plate count (2.90 ×104 -1.49 ×104 and total fungi (0.01 ×105 to 6.0 ×102).  Conclusively, blanching in the vicinity of 10- 15 minutes can be adopted for use in handling the spice since the best nutrients retention and maximum phytochemical loss and reduction in the microbial load were observed in this vicinity. 

Keywords: Blanching, Nutritional, Microbial, Phytochemical, Spices

Related Articles


Original Research Article
Andrews Y. Akrofi, Francine Govers, Richard T. Awuah and Jos M.
Exploiting Microbial Diversity in Cocoa Ecosystems in Ghana to Control Phytophthora Pod Rot Disease
Glo. Adv. Res. J. Food Sci. Technol. December 2012 Vol: 1(10): - [Abstract] [Full Text - PDF] (162 KB)
Review
Jeeva Niriella, Muthukuda Arachchige, Dona Shiroma, Jeeva Shirajanie Niriella
ALegal Cross Border Trade vs Illegal Cross Border Trade Possible Interventions of Regional Cooperation in South Asia for Sustainable Transnational Trade
Glo. Adv. Res. J. Food Sci. Technol. November 2014 Vol: 3(11): - [Abstract] [Full Text - PDF] (130 KB)
Original Research Articles
Nasiru, A. M., Salau, I. A. and M. Yakubu
Fungi Associated With Spoilage of Citrus Sinensis in Fruits and Vegetables Market, Sokoto, Nigeria
Glo. Adv. Res. J. Food Sci. Technol. December 2015 Vol: 4(12): - [Abstract] [Full Text - PDF] (114 KB)
Damulak Obadiah Dapus and Damen James G
Diagnostic Outcome of bone marrow aspiration in a new centre in Nigeria
Glo. Adv. Res. J. Food Sci. Technol. August 2012 Vol: 1(7): - [Abstract] [Full Text - PDF] (169 KB)
Review
Salau IA and Shehu
An overview of the fungal diseases of vegetables in Sokoto State, Nigeria.
Glo. Adv. Res. J. Food Sci. Technol. January 2015 Vol: 4(1): - [Abstract] [Full Text - PDF] (130 KB)
Original Research Article
Nagwa Thabet Elsharawy
The Inhibition Effect of Thyme and Coriander Essential Oils on of Campylobacter Jejuni and Some of Their Virulence Genes on Chicken Burger and Chicken Shawerma Products
Glo. Adv. Res. J. Food Sci. Technol. August 2018 Vol: 7(6): - [Abstract] [Full Text - PDF] (1,879 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Ak on Google Scholar
Ak on Pubmed
e EA on Google Scholar
e EA on Pubmed
Adesola MO on Google Scholar
Adesola MO on Pubmed
on Google Scholar
on Pubmed
Olunlade BA on Google Scholar
Olunlade BA on Pubmed

Statistics

Viewed 1293
Printed 316
Downloaded 2136
Powered By iPortal Works