Pages: 14-17

Abstract

This research work determined the effect of processing methods on the vitamin C content of Fluted pumpkin (Telfairia occidentalis) and waterleaf (Talinum triangulare). The idea was to ascertain which method would be most adopted in preparing vegetable for home use, and still retain its vitamin C level. The processing methods used were blanching, sun drying, and squeeze-washing with salt. Raw fluted pumpkin had the highest vitamin C content of 60.00mg/100ml ± 2.00 while raw water leaf had 20.00mg/100ml ± 2.00. Blanching (5-10mins) reduced the vitamin C content of fluted pumpkin to 6.00mg/ 100ml ± 2.00 and waterleaf to 2.00mg/ 100ml ± 2.00 while squeeze-washing with 10% salt had the value of 20.00mg/ 100ml ± 2.00 in fluted pumpkin and 6.00mg/ 100ml ± 2.00. Sun drying (48hrs) had the least effect on the vitamin content with the values of 36.00mg/ 100ml ± 2.00 in fluted pumpkin and 16.00mg/ 100ml ± 2.00 in waterleaf.