Determination of anti-nutrients and the effect of blanching in selected under utilised leafy vegetables in Malaysia

Jabal, Amira Airen Ariana (2021) Determination of anti-nutrients and the effect of blanching in selected under utilised leafy vegetables in Malaysia. [Project Paper] (Submitted)

Text FPSK3 2021 9.pdf Download (1MB)

Abstract

In Malaysia, some of the underutilised leafy vegetables have mostly been eaten as ‘ulam’ or raw salad but these ‘ulam’ remained unpopular due to the lack of promotion to the locals despite some studies have revealed its potential as a traditional remedy. Apart from its potential in treating common diseases, these ‘ulam’ were found to contain some anti-nutrients that might interfere with the absorption of certain nutrients in the human body. The studies on the anti-nutrients in these ‘ulam’ are still lacking due to the focus on their nutrient constituents. Therefore, the purpose of this study is to determine and compare the anti-nutrients contents (tannin, phytate, saponin) of Cosmos caudatus (Ulam Raja), Euodia redlevi (Tenggek Burung), Piper sarmentosum (Kaduk) and Diplazium esculentum (Pucuk Paku Pakis) in the raw and blanched samples. The determination of tannin, phytate and saponin was conducted using the Folin-ciocalteu method, colorimetric assay and the double extraction gravimetric method, respectively. The data was analysed by IBM SPSS Statistic 26 version in triplicates. Descriptive analysis was used in the determination of anti-nutrients and one-way analysis of variance (ANOVA) followed by Tukey HSD as xiv the post hoc test with significant difference set at (p<0.05) was used in comparing the anti-nutrients contents between the samples. Results showed that all of the raw samples contained tannin (101.50 – 412.80 mg/g), phytate (96.19 - 184.41 mg/g) and saponin (3.69 - 7.01%). Diplazium esculentum showed the highest content in tannin and phytate, while Cosmos caudatus showed the highest content in saponin among all the samples tested. Blanching also showed a significant reduction (p<0.05) in the levels of tannin, phytate and saponin for all samples in this study. Hence, blanching can be considered as an effective cooking method that could be used to reduce the level of anti-nutrients and should be recommended in preparing these selected leafy vegetables.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Sep 2023 06:26
Last Modified:	04 Sep 2023 06:26
URI:	http://psaspb.upm.edu.my/id/eprint/1275

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