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标题：Reduction of nitrates, oxalates and phenols in fermented solar-dried stored cowpea ( vigna unguiculata l. ) leaf vegetables
其他标题：Reduction of nitrates, oxalates and phenols in fermented solar-dried stored cowpea (vigna unguiculata l.) leaf vegetables
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作者：CN Muchoki ; PO Lamuka ; JK Imungi 等
期刊名称：African Journal of Food, Agriculture, Nutrition and Development = Journal Africain de l'Alimentation, l'Agriculture, Nutrition et le Developpement
印刷版ISSN：1684-5358
电子版ISSN：1684-5374
出版年度：2010
卷号：10
期号：11
DOI：10.4314/ajfand.v10i11.64284
语种：English
出版社：Rural Outreach Program
摘要：This study was conducted to determine the effect of fermentation, solar drying and storage duration on the levels of anti-nutrients: nitrates, oxalates and phenols, in cowpea leaf vegetables. The rationale was reduction of the anti-nutrients. Reduction of nutritional stress factors in plant foods increases bioavailability of nutrients, hence improving their quality as foodstuffs. The cowpea leaves were purchased from thelocal markets, sorted to remove blemished leaves and foreign materials, washed in running tap water. Then, the vegetables were drained and divided into three batches of 16 kg each. One batch was heat-treated in hot water for 3 minutes and then cooled to ambient temperatures, drained and solar-dried. The second portion was acidified to a pH of 3.8, heat-treated, and solar-dried. The third portion was fermented for 21 days,heat-treated, and solar-dried. The three batches of vegetables were spread at different times on drying trays at the rate of 4 kg/m2 and dried in a solar drier to an approximate moisture content of 10%. The dried vegetables were packaged in either polyethylene bags or Kraft paper bags and stored for three months at 18oC, 22o- 26oC or 32oC. Fermentation, heat-treatment and drying of vegetables led to significant (P
关键词：Fermentation; solar drying; vegetables; anti-nutrients