Commonly Used Processing Methods on Kale (Brassica Carinata) inRural Parts of Ethiopia: Effect on Proximate, Mineral, Vitamin C and Β-Carotene Composition
| dc.contributor.advisor | Getachew, Paulos (Professor) | |
| dc.contributor.author | Yemane, Tsion | |
| dc.date.accessioned | 2021-01-27T12:16:01Z | |
| dc.date.accessioned | 2023-11-09T15:32:34Z | |
| dc.date.available | 2021-01-27T12:16:01Z | |
| dc.date.available | 2023-11-09T15:32:34Z | |
| dc.date.issued | 2019-08-08 | |
| dc.description.abstract | Vitamin A deficiency contributes to high morbidity and mortality rates in developing countries and remains a serious public health problem. Dietary sources and adequacy of provitamin A continue to be a major concern in areas where animal source foods are very expensive. A major proportion of vitamin A activity is accounted for β-carotene, which is widely found in green leafy vegetables and fruits. Among green leafy vegetables, Kale (Brassica carinata) (n =17), commonly known as Abyssinian mustard, has been selected for this study. It has been grown in and around Ethiopia for centuries and a preliminuteary questionnaire was administrated from four villages of two regions: Oromia (Zway and Meki) and SNNPR (Bolososore and Butajira) within 48 households. The evaluation was carried out for KAP assessments and other questions related to vegetable consumption and processing types. Based on the assessment it was found that 84.9% of household members consumed Kale with the frequency of 4-6 out of 7 days. Following this assessment, a processing flowchart was developed to assess the macro and micronutrients, vitamin C and oxalate particularly β-carotene by using HPLC within 10-minute cooking interval for about 2 hours based on the practice applied in rural areas of Ethiopia. This was to evaluate whether the rural community processing method retains the nutrients. AAS was used for the analysis of minerals, and UV VIS Spectrophotometer was used for vitamin C analysis. Based on the findings, raw Kale contained enough amounts of macro and micronutrients. However the result illustrates that a high percentage of vitamin C were lost during process II, 68.5% and 54.89% of during process I. Content of β-carotene in μg/100g were very higher in 20 minute 3519.25 ± 54.29 and 30 minute 3485.54 ± 4.09 with the retention of 98.2% and 97.28 respectively; along processing significant difference (p<0.05) was shown until 66.38% loss counted by 120 minute cooking. The assessment showed that Kale was consumed by the society almost in an over-cooked form which leads to a considerable loss of vitamins and pro vitamins. Therefore, it is recommended to consume the cooked leafy vegetables at 20-30 minutes with sensory acceptability to keep its nutrients and advisable to eat kale before extracting the liquid. Hence, consumption of moderately cooked and sufficient amount of Kale is recommended as the preferred intervention in the reduction of Vitamin A deficiency. | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/24861 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Vitamin A Deficiency | en_US |
| dc.subject | Β-Carotene | en_US |
| dc.subject | Kale (Brassica Carinata) | en_US |
| dc.title | Commonly Used Processing Methods on Kale (Brassica Carinata) inRural Parts of Ethiopia: Effect on Proximate, Mineral, Vitamin C and Β-Carotene Composition | en_US |
| dc.type | Thesis | en_US |