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- W2313991635 abstract "Aims: This study was set to investigate the content of tannin in fresh, blanched vegetables and juiced extracts from the commonly consumed vegetables in South-Western Nigeria. Place and Duration of Study: Chemical science department, Redeemers University, Nigeria. Research work was done between January and March, 2013. Methodology: The vegetables were obtained from four different major markets in South West, Nigeria and grouped into three: fresh, blanched, and juiced, using standard laboratory procedures to analyze tannin content. Results: The results from fresh vegetables showed that Amaranthus viridis has the highest tannin level (30.20±1.05 mg/100g dry weight) while lowest was in Veronia amygdalina (1.02±0.02 Original Research Article Salau et al.; JSRR, 5(2): 152-160, 2015; Article no.JSRR.2015.082 153 mg/100g dry weight). Also, in blanched vegetables Amaranthus viridis has the highest tannin level (46.81 mg/100g dry weight) and lowest was found in Corchorus oliterus (5.05 mg/100g dry weight). In the juiced extract however, Launea taraxacifolia has highest tannin level (735.77mg/100g dry weight) while lowest was recorded in Celosia argentea (67.18 mg/100g dry weight). Conclusion: It can be concluded from this study that juicing and blanching substantially increase tannin content in most vegetables." @default.
- W2313991635 created "2016-06-24" @default.
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- W2313991635 date "2015-01-10" @default.
- W2313991635 modified "2023-09-26" @default.
- W2313991635 title "Increase in Tannin Content of Some Selected Nigerian Vegetables during Blanching and Juicing" @default.
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- W2313991635 doi "https://doi.org/10.9734/jsrr/2015/14245" @default.
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