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Cairo Univ. Stud. Rev. Vol. ( 36 ) ( 2014 ) : 1 - 12

Effect of Blanching and Freezing on Nutritive
Value of Some Vegetables in Sudan

By

Osama Nuri Sabir Mohamed Nur(1),
Hattim Makki Mohamed Makki(2),

Yosry Ahmed Abdel-daim(3)

Abstract :

This study was intended to investigate the nutritional value (mois-
ture, protein, fat, carbohydrate, fiber, ash, ascorbic acid and miner-
als) for two types of frozen vegetables (okra and green beans). The
results of okra showed 83.87, 84.78 and 85.92% moisture, 1.42, 1.37
and 1.32% protein, 0.46, 0.38 and 0.35% fat, 7.54, 7.56 and 6.80%
carbohydrate, 5.92, 5.23 and 4.94% fiber, 0.79, 0.68 and 0.67% ash,
38.13, 27.02 and 26.57 mg/100g ascorbic acid, 226.27, 184.61 and
126.83 mg/100g sodium, 794.31, 676.64 and 656.37 mg/100g potas-
sium, 402.56, 326.48 and 309.59 mg/100g calcium, 678.72, 561.29
and 556.42 mg/100g magnesium content, for fresh, after blanching
and after freezing process, respectively. The results of green beans
had 86.52, 87.76 and 87.68% moisture, 1.82, 1.76 and 1.72% pro-
tein, 0.43, 0.38 and 0.36% fat, 5.06, 3.63 and 4.06% carbohydrate,
6.31, 5.70 and 5.43% fiber, 0.86, 0.77 and 0.75% ash, 56.32, 44.85
and 38.68 mg/100g ascorbic acid, 127.03, 93.25 and 75.38 mg/100g

(1) 1osamanuri@hotmail.com
(2) Department of Food Science and Technology, College of Agricultural Studies, Sudan

University of Science and Technology, Khartoum, Sudan, hatimmakki@sustech.edu
(3) Department of Food Science, Faculty of Agriculture, Ain-Shams University, Cairo,

Egypt, dr_yosryahmed@hotmail.com

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