Some Chemical Properties of Boiled and Fried Peppers (Capsicum annum, Capsicum frutescens and Capsicum chinense)
| dc.contributor.author | Sani M1 and R Akinoso2 | |
| dc.date.accessioned | 2024-09-13T09:58:07Z | |
| dc.date.available | 2024-09-13T09:58:07Z | |
| dc.date.issued | 2024-07-12 | |
| dc.description.abstract | Pepper is a crop widely consumed for its nutritive value and taste. Boiling and frying are common methods used in pepper processing for palatability enhancement. This work was designed to investigate the effects of boiling and frying duration conditions on some chemical properties of pepper spp. Cleaned, destalked pepper spp. was cut into pieces (about 2 × 2 cm), 200 g of each were boiled in 1 litre of water for 5, 10, 15 and 20 minutes, while others stir-fried at 100 ± 10oC (fire temperature 210oC) in 1 litre of oil (refined soya oil) for same duration. Raw peppers were used as control. Samples were analysed for moisture, capsaicin, ash, protein, fibre, fat, carbohydrate, minerals, vitamin C and β-Carotene. Data were analysed using ANOVA at α0.05. Moisture and capsaicin contents were raw (85.7-88.2%; 170.0-194.0 mg/100g), boiled (89.9-93.6%; 63.7-132.7 mg/100g) and fried (1.4-72.7%; 61.7-120.0 mg/100g) peppers, respectively. Ash, protein, fibre, fat and carbohydrate contents of boiled peppers ranged from 0.1-0.71, 1.4-5.6, 2.4-4.1, 0.1- 0.4 and 0.1-1.3%, while that of fried peppers varied from 1.0-4.4, 3.6-13.9, 2.2-30.4, 2.2-50.7 and 10.7-25.5%, respectively. Protein, sodium and flavonoid contents of the raw peppers differed significantly. Calcium, sodium, vitamin C, and β-Carotene of boiled peppers were 5.3-8.1 mg/g, 10.2-18.0 mg/g, 0.2-0.9 mg/g and 0.2-0.3 mg/g respectively. These significantly varied from that of fried peppers that ranged from 5.4-8.7, 8.6-21.7, 0.3-1.0 and 0.2-0.4 mg/g, respectively. It was concluded that boiling and frying of raw peppers altered their chemical properties. | |
| dc.description.sponsorship | KWASU,Self sponsor. | |
| dc.identifier.citation | MLA | |
| dc.identifier.issn | 2582-1423 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/2359 | |
| dc.language.iso | en | |
| dc.publisher | Acta Scientific NUTRITIONAL HEALTH | |
| dc.title | Some Chemical Properties of Boiled and Fried Peppers (Capsicum annum, Capsicum frutescens and Capsicum chinense) |