Changes in Saponins Content of Some Selected Nigerian Vegetables during Blanching and Juicing
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Date
2013
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IOSR Journal Of Environmental Science, Toxicology And Food Technology (IOSR-JESTFT)
Abstract
Saponin, a secondary plant metabolite acts as both antinutrient and antioxidant in humans. It is
usually affected by different processing methods, majorly heating. Though, vegetables are usually subjected to
processing before consumption, however, recent interest in vegetable juice is gaining ground among the
populace without consideration to the level of antinutrient and other toxic constituents that may be concentrated
by juicing. Some selected vegetables, commonly consumed in south western Nigeria were evaluated for saponins
content in the fresh, blanched and juiced forms using standard laboratory procedures. Variation exists in
saponin content of vegetable and their products. Highest value of saponin was observed as follows; fresh
Teliferia occidetalis 1332.70mg/100g; blanched Teliferia occidentalis 918.77mg/100g and juice Manihot
esculenta 2286.82mg/100g dry weight. While lowest was observed in Talinum triangulare 123.82mg/100g;
launae taraxacifolia 141.75mg/100 and Basella rubra 132.03mg/100g dry weight respectively. Observations
showed that blanching and juicing affected the saponin content of the vegetables differently, while the blanching
reduced the content of saponin in most of the vegetables, juicing, however, concentrated some vegetables and
reduced some. Also, saponin content of vegetables varies and affected by different processing methods. Thus,
vegetable juice must be taken with caution by people vulnerable to saponin.