Effects of blanching and drying on nutritional, mineral and colour properties of Tarota (Cassia tora)

Abstract

In the present investigation efforts had been taken to evaluate the effects of different blanching techniques and drying methods in combination to obtain powder from unexploited green leafy vegetable viz., tarota (Cassia tora). Blanching and drying methods used in combination were: hot water blanching, sodium carbonate (1%) and magnesium oxide (1%) blanching in combination with sun drying, shade drying and cabinet drying. It was found that tarota treated with 1% magnesium oxide solution blanching and cabinet drying reported higher retention of colour characteristics, nutritional content specially protein, fibre and ash content. There was also higher retention of minerals with respect to calcium, iron ad zinc in vegetable powder treated with magnesium oxide blanching and cabinet drying.