@article{ajfst2019769,
author={{Traor¨¦, Korotimi and Parkouda, Charles and Guissou, Aim¨¦e W.D.B. and Traor¨¦, Yves and Savadogo, Aly},
title={Effect of Cooking Methods on the ¦Â-carotene Content of Jute Mallow Leaves (<i>Corchorus olitorius</i>)},
journal={American Journal of Food Science and Technology},
volume={7},
number={6},
pages={223--226},
year={2019},
url={http://pubs.sciepub.com/ajfst/7/6/9},
issn={2333-4835},
abstract={The objective of this study was to evaluate the effect of different cooking methods on the ¦Â-carotene content of jute mallow (<i>Corchorus olitorius</i>) leaves. Three cooking methods have been experimented. Jute mallow raw leaves was respectively boiled for 15 and 30 minutes in water (CW), in water containing ash leachate (CWA) and frying for 5 minutes followed by cooking with water (CWF) for 15 and 30 minutes. The &#946;-carotene content of raw <i>Corchorus olitorius</i> (jute mallow) leaves were 9774.90 ¦Ìg/100g dry matter basis. The  &#946;-carotene content decrease significantly (p=0.00) during the different types processing. However, the &#946;-carotene content on leaves cooked using ash leachate (3604.00 ¦Ìg/100g and 3768.80 ¦Ìg/100g) was significantly (p=0.00) higher that on leaves cooked in water (2285.50 ¦Ìg/100g and 2365.00 ¦Ìg/100g) respectively for 15 minutes and 30 minutes. The highest loss (86.42%) of &#946;-carotene was observed for leaves fried for 5 minutes followed by 30 minutes cooking. These results demonstrated that any of the cooking methods used lead significantly (p=0.00) to a decrease of the ¦Â-carotene content of jute mallow leaves, but addition of ash leachate during cooking improves significantly (p=0.00) the ¦Â-carotene retention.},
doi={10.12691/ajfst-7-6-9}
publisher={Science and Education Publishing}
}