Volume : 2, Issue : 2, February - 2013

Analysis of Selected Micronutrients Before and After Leaching of Potato and Yam Processed By Different Cooking Methods

Ms. Yasmin. A, Mrs. Varalakshmi Rajam. S

Abstract :

The study aims to study the effect of different cooking methods soaking and cooking, normal cooking, double cooking, pressure cooking and microwave cooking on the iron, thiamine, riboflavin, niacin, ascorbic acid and folic acid content of potato and yam before and after leaching. The results clearly indicated that among various cooking methods soaking and cooking was the most effective method in retaining iron (98%), thiamine (91%), riboflavin (75%), niacin (77%), ascorbic acid (99%) and folic acid (93%) in potato, similarly in retaining iron (99.8%), thiamine (94%), riboflavin (85.5%) and folic acid (97%) in yam. Maximum retention of niacin (100%) and ascorbic acid (98%) in yam was observed during microwave cooking. Leaching of vegetables is recommended to renal patients in order to reduce the food mineral load. The results of the study will provide guidance to nutritionists regarding the effectiveness in advising patients with compromised renal function on the importance of leaching vegetables.