Proximate Composition, Bioactive Compounds and Acceptability of Cauliflower (Brassica Oleracea Var. Botrytis) Leaf as a Meal and Bread Nutrient Enhancer
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Date
2024-12-03
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Addis Ababa University
Abstract
Cauliflower (Brassica oleracea var. botrytis) is one of the commonly known vegetables in Ethiopia and its leaves have been used as a by-product, the main objective of this research was to examine different ways of consuming and demonstrating nutritional value of cauliflower leaves. Different processing methods (boiling, blanching and fermentation) that are applicable at the household level were used to show its nutritional, antioxidant, vitamin C, mineral content and ways to reduce the anti-nutritional factors of the leaves. Moreover, the leaves’ powder was incorporated with wheat flour to produce bread and the leaves were prepared as a meal and kimchi, and undergo a sensory evaluation. The result of the research showed that compared to the raw leaves, boiled leaves had statistically higher carbohydrate and energy contents and decreased crude protein, crude fat and crude fiber contents (P<0.05). In terms of anti-nutritional factor all the processing methods showed a positive impact in decreasing the oxalate (2.74 to 0.78mg/100g) and phytate (1.15 to 0.07mg/100g) contents of cauliflower leaves. When talking about total antioxidant, flavonoid and vitamin C, the processing methods had a negative impact as they reduce all of them when compared with the raw except fermentation on total flavonoid showed a significant increase from 227.45 to 341.8 mg/100g (P<0.5). In mineral analysis amount of zinc, calcium and iron showed an increment under boiling and fermentation and decrease under blanching. Bread that was formed in different formulation showed an increase in amount of protein (7.91 to 10.76g/100g), fat (0.75 to 2.25g/100g) and fiber (1.75 to 4.5g/100g) as amount of cauliflower leave powder in the flour increased. Sensory evaluation showed that the acceptability of the bread decreased as amount of cauliflower leave powder added increased. Leaves prepared as a meal were accepted by the panellists and Kimchi wasn’t their favourite. Generally, according to this research it can be conclude that consuming cauliflower leave in different ways can be one way of reducing our low vegetable consumption habit, decrease nutrient deficiency in the country and reduce postharvest loss.
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Keywords
Cauliflower Leaves, Proximate Composition, Anti-Nutritional Factors, Enriched Bread