EFFECT OF VARIOUS PROCESSING METHODS ON BETA-CAROTENE AND ASCORBIC ACID CONTENTS OF SOME GREEN LEAFY VEGETABLES.

The effect of different processing methods on the β carotene and ascorbic acid contents of Celosia argentea, Solanum incanum and Talium triangulare were investigated. Celosia argentea was boiled in water with salt for 5 minutes, Solanum incanum was squeezed with salt for 3 minutes and rinsed thrice, while Talium triangulare was oven dried at 59⁰C overnight. After processing, the vegetables were homogenized. The β carotene and ascorbic contents were determined using standard methods. The various studied processing methods caused significant decrease (P<0.05) in the β carotene and ascorbic acid contents of the green leafy vegetables. Combination of these leafy vegetables with other foodstuffs is recommended to satisfactorily meet the RDA.