Proximate and Mineral Compositions of Dried Cauliflower (Brassica Oleracea L.) Grown In Sindh, Pakistan

Allah Bux Baloch^{1, 2}, Xiaodong Xia^1, and Saghir Ahmed Sheikh²

¹College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China

²College of Food Science and Technology, Sindh Agriculture University, Tandojam Sindh, Pakistan

Cite this paper:
Allah Bux Baloch, Xiaodong Xia and Saghir Ahmed Sheikh. Proximate and Mineral Compositions of Dried Cauliflower (Brassica Oleracea L.) Grown In Sindh, Pakistan. Journal of Food and Nutrition Research. 2015; 3(3):213-219. doi: 10.12691/jfnr-3-3-14

Abstract

The study was examined the fresh, cabinet dehydrated and sun-dried cauliflower samples were analyzed for proximate as well as mineral analysis. Proximate analysis was cauliflower samples contained 90.62% moisture, 4.42% carbohydrate, 1.98% protein, 0.23% fat, 2.03% dietary fiber and 0.62% ash. Cabinet dehydration and sun drying substantially decreased moisture content to 9.99% and 13.27, respectively. Proportions of others components were increased, which include carbohydrate (42.44% and 38.37% for cabinet and sun drying, respectively, protein(19.06% and 18.37%), fats (2.24% and 2.16%),dietary fiber (18.59% and 18.80%) and ash (5.98% and 5.76%).In terms of mineral composition, fresh cauliflower samples were rich in phosphorus (61.35 mg/ calcium (41.16 mg /100 g) and potassium (1.68 mg/100 g). These findings suggest that cauliflower is good source of dietary fiber, phosphorus and calcium. Both cabinet dehydration and sun drying are effective in preserving the chemical composition of cauliflower and preventing deterioration by reducing moisture.

Keywords:
vegetable cauliflower proximate mineral composition cabinet dehydration sun drying

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Steinmetz, K.A. and Potter, J.D., “Vegetables, fruit, and cancer prevention”: a review. J. Am. Diet Assoc, 96. 1027-1039. 1996.
[2]	Tahir, M., Ayub, M., Javeed H.M.R., Naeem, M., Rehman, H. and Waseem, A.M. “Effect of different organic matter on growth and yield of wheat” (Triticum aestivum L.) Pak. J. Life Sci. 9: 63-66.2011.
[3]	Kumari, B., Madan, V.K., Kumar, R. and Kathpal, T.S., “Monitoring of seasonal vegetables for pesticide residues”. Environmental Monitoring and Assessment, 74. 263-270. 2002.
[4]	Kumari, B., Kumar, R., Madan, V.K., Singh, R., Singh, J. and Kathpal, T.S., “Magnitude of pesticidal contamination in winter vegetables from Hisar”. Haryana. Environ Monit Assess, 87. 311-318. 2003.
[5]	Kumari, B., Effects of household processing on reduction of pesticide residues in vegetables. ARPN. J. Agric and Bio Sci, 3(4). 6-51. 2008.
[6]	FAO. : Food Agricultural Statistics, 2008.
[7]	Fasuyi, A.O., Nutritional potentials of some tropical vegetable leaf meals. Chemical characterization and functional properties. Afr. J. Biotechnology. 5(1). 49-53. 2006.
[8]	Lussier, N., Nutritional value of leafy green vegetables, nutritious-value-of-leafy-green vs. root vegetables. Accessed on December 16, 2010 Retrieved from , 2010.
[9]	Memon, N.A. Vegetable Exports from Pakistan. Available on:http://www.foodjournal.pk/Jan-Feb-2013/PDF-JanFeb-2013/Exclusive-article-Dr- Noor.pdf, 2013.
[10]	Government of Pakistan. Economic Survey of Pakistan 2011-12. Economic advisory wing finance division, Islamabad, 2012.
[11]	Government of Pakistan. Pakistan Social and Living Standard Measurement Survey 2010-11. Pakistan Federal Bureau of Statistics, Islamabad, 2011.
[12]	Kowsalya, S., and Sangeetha, M., “Acceptability and nutrient profile of cauliflower leaves (Brassica oleraceae var Botrytis), Indian Journal of Nutrition & Dietetics. 36. 332-338. 1999.
[13]	FAO/WHO., Requirement of vitamin A, iron, folate and vitamin B12. “Report of a Joint Expert Consultation, Food and Agriculture Organization (FAO) Rome”. WHO Technical Report Series. 724. 1988.
[14]	Availableat: . Accessed October 18, 2012.
[15]	Lee, J. H., Khor, T.O., Shu, L., Su, Z.Y., Fuentes, F., and Kong, A.N., “Dietary phytochemicals and cancer prevention: Nrf2 signaling, epigenetics, and cell death mechanisms in blocking cancer initiation and progression”. Pharmacol Ther. 3. 2012.
[16]	Wang, X., Pasqua, D., and Govind, A. J., “Selective depletion of mutant p53 by cancer hemopreventive isothiocyanates and their structure-activity relationships”. J Med Chem. 54(3). 809-16. 2011.
[17]	Ekechukwa, O.V., and Norton, B., “Review of solar energy drying systems II: an over view of solar drying technology, Energy Conservation and Management”, 40 615-655. 1998.
[18]	Liu, Y., Zhao, Y., and Feng, X., “Energy analysis for a freeze-drying process”. Appl. Thermal Eng, 28. 675-690. 2008.
[19]	Franks, F., “Freeze-drying: from empiricism to predictability” Cryo-lett, 11. 93-110. 1990.
[20]	Krokida, M.K., Karathanos, V.T. and Maroulis, Z.B., “Effect of Freeze-Drying Conditions on Shrinkage and Porosity of Dehydrated Agricultural Products”. Journal of Food Engineering 35. 369-380. 1998.
[21]	Krokida, M.K., and Maroulis, Z.B., “Quality Changes During Drying of Food Materials. In Drying Technology in Agriculture and Food Sciences,Mujumdar”, A.S., Ed.; Science Publishers, Inc.: NH. 61-106. 1998.
[22]	Krokida, M.K., Maroulis, Z.B. and Saravacos, G.D., “The effect of the method of drying on the color of dehydrated products”. Int. J. Food Sci. technol. 36. 53-59. 2001.
[23]	Krokida, M.K. and Maroulis, Z.B., “Effect of Drying Method on Shrinkage and Porosity. Drying Technology”, 15(10). 2441-2458. 1997.
[24]	Somogyi, L.P. and Luh, B.S., “Dehydration of Fruits, Commercial Fruit Processing, Second Ed., J. G. Woodroof and B. S. Luh, Editors. AVI Publishing Company, Inc, 1986.
[25]	Somogyi, L.P., and Luh, B.S., “Vegetable Dehydration, Commercial Vegetable Processing, Second Ed., B. S. Luh and J. G. Woodroof, Editors, An AVI Book Published by Van Nostrand Reinhold, 1988.
[26]	Anon, 2008. Agriculture Trade Statistics, Food and Agriculture Organization, Retrieved from http:// .
[27]	Evaluation Report on Project “fruit & vegetable development project punjab”, P & D Department, Govt. of the Punjab, Pakistan, 2013.
[28]	Karim, M.A. and Hawlader, M.N.A.S., Mathematical modeling and experimental investigation of tropical fruits drying. International Journal of Heat and Mass Transfer, 48. 4914-4925. 2005.
[29]	Owusu, R.K., Introduction to Food Chemistry. Hardback Publisher, CRC PR INC., ISBN: 13: 9780849317248. ISBN: 084931724X, 2005.
[30]	Hedge, J.E. and Hofreiter, B.T., In: Carbohydrate Chemistry, 17 (Eds. Whistler R.L. and Be Miller, J.N.), Academic Press, New York, 1962.
[31]	James, C.S., Analytical chemistry of food. Seale -Hayne Faculty of Agriculture, Food and Land use, Department of Agriculture and Food studies, University of Plymouth, UK, 1. 96-97. 1995.
[32]	AOAC., Official Methods of Analysis Association of Official Analytical chemists 17th Ed. 5b NO.33.2.10. AOAC. International Gathersburg Maryland, USA, 2005.
[33]	Hussain, K., Ismail, Z., Sadikun, A. and Ibrahim, P., “Proximate and qualitative analysis of different parts of Piper sarmentosum and quantification of total amides in various extracts. Phcog. Res., 1, 113-119. 2009.
[34]	Adepoju, O.T., and Oyewole, E.O., “Nutrient composition and acceptability of fortified jam from Spondias mombin (Hog plum, (Iyeye)) fruit pulp”. Niger. J Nutr Sci 29(2): 180-189. 2008.
[35]	Emebu, P.K., and Anyika, J.U. “Proximate and Mineral Composition of Kale (Brassica oleracea) Grown in Delta State, Nigeria. Pakistan Journal of Nutrition”, 10 (2). 190-194. 2011.
[36]	Chima, C.E. and Igyor, M.A., “Micro nutrients and Anti-nutritional contents of selected Tropical vegetables Grown in South East”. Nigeria. Nig. Food J. 23. 2007. 111-116.
[37]	Akubugwo, I.E., Obasi, N.A., Chinyere, G.C. and Ugbogu, A.E., “Nutritional and chemical value of Amaranthus hybridus L.Leaves from Afikpo”, Nigeria. Afr. J. Biotech. 6, 2833-2839. 2007.
[38]	Mensah, J.K., Okoli, R.I., Ohaju-Obodo, J.O., Eifediyi, K., “Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria”. Afr. J.Biotechnol, 7. 2304-2308., 2008.
[39]	Zhao, H., Lin, J., Grossman, H. B., Hernandez, L. M. Dinney, C. P. and Wu, X., “Dietary isothiocyanates, GSTM1, GSTT1, NAT2 polymorphisms and bladder cancer risk”. Int. J. Cancer. 120. 2208-2213. 2007.
[40]	Abul-Fad, M.M., “Nutritional and chemical evaluation of white cauliflower by-products flour and the effect of its addition on beef sausage quality”. Journal of Applied Sciences Research, 8(2). 693-704. 2012.
[41]	Hall, R., Kale, Brassica oleraceae (Acephala Group). USDA Database for Standard Reference, Release 12 (March, 1998). About.com Nutrition guide. , 1998, Accessed 10/4/2009.
[42]	Geissler, C.A., Powers, H. J., “Human Nutrition. 11th Edn. Elsevier Churchill Livingstone”. 236-243. 2005.
[43]	Wadhwa, M., Kaushal, S., and Bakshi, M.P.S., “Nutritive evaluation of vegetable wastes as complete feed for goat bucks. Small Ruminant Research”. 64. 279-84. 2006.
[44]	Shils, M.E., Shike, M., Ross, A.C., Caballero, B., and Cousings, R.J., “Modern nutrition in health and disease”. 10th Edn. Lippincott Williams and Wilkins, A Wolters Klumer Company. 280-281. 2006.
[45]	FAO/WHO., Human vitamin and mineral requirements. Report of a Joint FAO/WHO Expert consultation, Bangkok, Thailand. Food and Nutrition Division, FAO Rome. 257. 2001.