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Effects of Cooking on Nutritional value of Abelmoschus esculentus L. and Cucumis sativus L.

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Author Affiliations

  • 1Department of Applied Chemistry & Chemical Technology, Islamic University, Kushtia-7003, Bangladesh
  • 2Department of Applied Chemistry & Chemical Technology, Islamic University, Kushtia-7003, Bangladesh
  • 3Department of Applied Chemistry & Chemical Technology, Islamic University, Kushtia-7003, Bangladesh
  • 4Department of Applied Chemistry & Chemical Technology, Islamic University, Kushtia-7003, Bangladesh

Res. J. Recent Sci., Volume 5, Issue (10), Pages 26-31, October,2 (2016)

Abstract

We examine the effects of different cooking methods (conventional cooking, and microwave cooking) on proximate chemical composition, mineral contents, and fatty acids profiles of fresh Lady’s finger (Abelmoschus esculentus L.) and Cucumber (Cucumis sativus L.) grown in Bangladesh. The moisture and ash content in raw Lady’s finger were 92.80% and 0.65%, respectively, for Cucumber they were 93.30% and 0.50%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.29%, respectively, for Lady’s finger whereas 94.50% and 0.50%, respectively, for Cucumber. On the other hand, microwave cooking food showed the values were 93.32% and 0.47%, respectively, for Lady’s finger, whereas 93.60% and 0.50%, respectively, for Cucumber. 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.

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