Page 5 - 2014-36

sodium contents of each extracted sample were determined accord-
ing to AOAC (2010) using flame photometer, calcium content was
determined according to Champman and Pratt (1968), magnesium
content was determined according to Pearson’s method (1981) with
some modifications.

RESULTS AND DISCUSSION

Moisture content

Moisture content of okra sample was 83.87, 84.78 and 85.92%,
while, of green beans sample was 86.52, 87.76 and 87.68% for fresh,
after blanching and after freezing process, respectively. The water
may be increased due to the loss of solid content during blanching
time (Torreggiant et al., 2000). The sublimation of ice at the surface
can also occur during storage in improperly packaged food, leading
to desiccation and causing undesirable weight loss (Sun, 2006).

Protein content

Protein content of okra sample was 1.42, 1.37 and 1.32%, mean-
while, of green beans sample was 1.82, 1.76 and 1.72% for fresh,
after blanching and after freezing process, respectively. The changes
in nutrients and other components, such as proteins during blanching
of vegetables was conservation of soluble nutrients. The soluble sol-
ids of frozen vegetables did not change significantly during freezing
(Sipos et al., 2009).

Fat content

Fat content of okra sample was 0.46, 0.3 and 0.35%, as well
as of green beans sample was 0.43, 0.3 and 0.36% for fresh, after
blanching and after freezing process, respectively. Puupponen- Pimiä
et al. (2003) mentioned the importance of enzymatic inactivation by
blanching to prevent degradation of total fatty acids in vegetables.

-4-