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The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables

Received: 17 May 2016     Accepted: 15 June 2016     Published: 30 June 2016
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Abstract

Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 4)
DOI 10.11648/j.ijnfs.20160504.16
Page(s) 273-277
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Microwave Cooking, Nutritional Value, Fresh Vegetables, Vigna Unguiculata, Luffa Acutangula

References
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[3] Lin, C. H. and Chang, C. Y. 2005. Textural change and antioxidant properties of broccoli under different cooking treatments, Food Chem. 90 (1-2), 9-15.
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[5] Vallejo, F., Tomas-Barberan, F. A. and Garcia-Viguera, C. 2002. Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking. Eur. Food Res. Technol. 215 (4), 310-316.
[6] Singh, B. 2003. Improving the production and utilization of cowpea as food and fodder, Field Crops Research. 84, 169–150.
[7] Frota, K. M. G., Mendonc, S., Saldiva, A. P. H. N., Cruz, R. J. and Areas, J. A. G. 2008. Cholesterol-Lowering Properties of Whole Cowpea Seed and Its Protein Isolate in Hamsters, Journal of Food Science. 73 (9). 235-240.
[8] Choudhary, B. R., Kumar, S., Sharma, S. K., 2014. Evaluation and correlation for growth: yield and quality traits of ridge gourd (Luffa acutangula) under arid conditions. Indian J. Agric. Sci. 84, 498–502.
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[13] Muller, H. G. and Tobin, G. 1980. Nutrition and Food Processing, Croom Helm, London.
[14] AOAC (Association of Official Analytical Chemists), Official Method 985.33. 1990. Vitamin C (Reduced Ascorbic Acid) in Ready-to-feed Milk-based Infant Formula 2, 6-Dichloroindophenol Titrimetric Method. 1108-1109.
[15] “Deshio Khadda Drobber Poshtiman (Bangla)”, 1980. Institute of Nutrition and Food Science, Dhaka University, Dhaka. 12.
[16] Lee, S. K. and Kader, A. A. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops, Postharvest Biol. Technol. 20 (3), 207-220.
[17] Serrano, M., Martinez-Romero, D., Guillen, F., Castillo, S. and Valero, D. 2006. Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging, Postharvest Biol. Technol. 39 (1), 61-68.
Cite This Article
  • APA Style

    M. A. Rashid, Md. Iqbal Hussain, Atiqur Rahman, Mst Khodeza Khatun, M. A. Sattar. (2016). The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables. International Journal of Nutrition and Food Sciences, 5(4), 273-277. https://doi.org/10.11648/j.ijnfs.20160504.16

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    ACS Style

    M. A. Rashid; Md. Iqbal Hussain; Atiqur Rahman; Mst Khodeza Khatun; M. A. Sattar. The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables. Int. J. Nutr. Food Sci. 2016, 5(4), 273-277. doi: 10.11648/j.ijnfs.20160504.16

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    AMA Style

    M. A. Rashid, Md. Iqbal Hussain, Atiqur Rahman, Mst Khodeza Khatun, M. A. Sattar. The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables. Int J Nutr Food Sci. 2016;5(4):273-277. doi: 10.11648/j.ijnfs.20160504.16

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  • @article{10.11648/j.ijnfs.20160504.16,
      author = {M. A. Rashid and Md. Iqbal Hussain and Atiqur Rahman and Mst Khodeza Khatun and M. A. Sattar},
      title = {The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {4},
      pages = {273-277},
      doi = {10.11648/j.ijnfs.20160504.16},
      url = {https://doi.org/10.11648/j.ijnfs.20160504.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.16},
      abstract = {Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables
    AU  - M. A. Rashid
    AU  - Md. Iqbal Hussain
    AU  - Atiqur Rahman
    AU  - Mst Khodeza Khatun
    AU  - M. A. Sattar
    Y1  - 2016/06/30
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160504.16
    DO  - 10.11648/j.ijnfs.20160504.16
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 273
    EP  - 277
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160504.16
    AB  - Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.
    VL  - 5
    IS  - 4
    ER  - 

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Author Information
  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

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