home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Towards valorizing spinach and amaranth’s leaves in Eastern democratic republic of Congo

Paper Details

Research Paper 01/12/2019
Views (288) Download (18)
current_issue_feature_image
publication_file

Towards valorizing spinach and amaranth’s leaves in Eastern democratic republic of Congo

Rubayi Sanga Providence, Niyibizi Gakuru Patient, Habineza Mpunga Jean Pierre, Chuma Boshwenda André
Int. J. Agron. Agri. Res.15( 6), 19-25, December 2019.
Certificate: IJAAR 2019 [Generate Certificate]
Key: DryingFood technologyOven dryingSensory parametersVegetables

Abstract

Spinach and amaranth are among the most consumed vegetables in Eastern DRC where mothers are encouraged to consider them in their daily diets as source of vitamins and minerals and to fight against infantile malnutrition. During dry season prices are higher as compared to wet season due to low productions; at the same time considerable production losses are encountered during wet seasons due to poor conservation facilities. It’s in the regards that this study was conducted aiming to reduce post-harvest losses by drying leaves; specifically in this study two methods of drying leaves (sun and oven drying) will be assessed to come up with the best; this study will help also diversify consumption pattern in Eastern DRC. Organoleptic and physicochemical analyzes showed that sun-dried vegetables have high values ​​of moisture, iron, fat and ash compared to oven dried vegetables; however, no significant difference was observed between the two methods of drying as regards to protein and calcium contents. Oven drying reduced the aroma, color, taste and flavor of amaranths compared to the sun drying, but no difference was found between the two methods for spinach. These results imply that drying is a good method of preservation, making these vegetables available during the period of scarcity. Oven and sun drying are both good for spinach but precaution should be taken when applying oven drying on amaranths.

VIEWS 28
Cover PDF

Asiedu JJ. 1991. La transformation des produits agricoles en zone tropicale : Approche technologique. Editions KARTHALA et CTA, 330 pages.

Belitz HD. 1987. Food Chemistry. 2nd Edition. Springer Verlag Berlin. Heidelberg. Germany 1987, 549-576.

Bassey MW. 1989. Development and Use of Solar Drying Technologies, In Nigerian So-lar Energy Forum (NASEF’89). Special Technical Paper.

Chweya JA, Eyzaguirre PB. 1999. (Eds.) The Biodiversity of Traditional Leafy Vegetables. International Plant Genetic Resources Institute. Rome Italy.

Diamante LM, Munro PA. 1993. Mathematical modeling of the thin layer solar drying of sweet potatoes. Solar Energy 51, 271-276.

FAO. 2006. Qualité des produits maraichers, Edition A Colin, Tome 6, Paris.

FAO. 2011. Pertes et gaspillages alimentaires dans le monde, ampleur, causes et prévention, Dusseldorf, Allemagne.

Grubben GJH. 1975. La culture de l’amarante, légume-feuilles tropical, avec référence spéciale au Sud-Dahomey. Mededelingen Landbouwhogeschool Wageningen 75-6. Wageningen, Netherlands. 223 pp.

Harisoamahefa H. 2013. Etude des modalités de séchage de fruits et légumes au moyen du séchoir solaire Boara; Qualités nutritionnelles et microbiologiques des produits obtenus, Mémoire de DEA, Faculté des sciences, Université d’Antananarivo.

Hart AD, Ajubuike CU, Barimalaa IS, Achinewhu SC. 2005. Vegetable consumption pattern of households in selected areas of the old Rivers State of Nigeria. African J. of Food Agriculture Nutrition and Development Online 5(1) Available from http://www.ajfand.net/index.html Accessed

Houyoux J. 1986. Consommation de produits vivriers à Kinshasa et dans les grandes villes de Zaïre, Kinshasa beau, Bruxelles :ICHEC.

Ife F et, Bas K. 2003. La Conservation des Fruits et Légumes. Série Agridok N°3 du CTA. Fondation «AGROMISA» : Wageningen, Pays Bas, p94.

Inaki G. 2012. L’interaction des nutriments dans CANNA Talk, la revue pour les vrais horticulteurs, n°18, p17.

Kavitha V, Saradha V. 2013. Nutritional composition of raw fresh and shade dried form of spinach leaf (Spinach oleracea) in an International Journal, 767-770 767-770, Research Article Available online through http://jprsolutions.info.

Labuza TP. 1972. Nutrient Losses During Drying and Storage of Dehydrated Foods. CRC– Critical Reviews. Journal of Food Tech 1972 3, 217-219.

Ladan MJ, Abubakar MG, Lawal M. 1997. Effect of solar drying on the nutrient composition of tomatoes. Nig. J. Renew. Energy 5, 67-69.

Mennouche D, Bouchekima B, Boughali S, Bouguettaia H, et Bechki D. 2007. Séchage solaire de la tomate dans un séchoir indirect à convection naturelle, laboratoire de Développement des Energies Nouvelles et Renouvelables dans les Zones Arides et Sahariennes (LENREZA), Université de Ouargla, Ouargla, Algérie.

Morris HJ. 1954. Rapid Peroxides test for better control of blanching US. Department of Agriculture, Albany, Calif p 7-10.

Moussa K. 2009. Evaluation des méthodes de contrôle phytosanitaire et qualité des produits horticoles importés et exportés au Sénégal. Mémoire Master II en Qualité des aliments de l’homme, option denrées d’origine végétale, EISMV de Dakar p. 32.

Mutila F. 2011. Alimentation et conservation des aliments, Edition A Colin, Paris p63.

Mziray RS, Imungi JK, Karuri EG. 2000. Changes in Ascorbic Acid. Beta- Carotene and Sensory Properties in Sun-dried and Stored Amaranthus hubridus Vegetables, Ecology of Food and Nutrition 39, 459-469.

Oguntona T. 1998. Green Leafy Vegetables In: Osagie AU and Eka OU (Eds) Nutritional Quality of Plant Foods 1998, 120- 133.

Onayemi and Badifu. 1987. Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables, Plant Foods for Human Nutrition Volume 37, Issue 4, p 291-298.

PAM. 2006. Procédés pour la conservation des épinards et autres légumes feuilles, Genève. 

PAM. 2014. Analyse approfondie de la sécurité alimentaire et de la vulnérabilité (CFSVA) en République Démocratique du Congo, Données collectées en 2011-2012 par le Département d’Analyse de la Sécurité Alimentaire (VAM), Rome, Italie, P125.

Silou T. 2003. Besoins et offre de technologies post-récolte dans l’agroalimentaire en Afrique subsaharienne : Rôle des technologues dans le développement de la petite entreprise, in :2e Atelier Int. Voies alimentaires d’amélioration des situations nutritionnelles, Presses Univ. Ouagadougou, Burkina Faso.

Susanne G. 2014. Analyses organoleptiques des denrées alimentaires, Edition BATAR, Toronto, p190.

Tannenbaum SR. 1976. Vitamins and Minerals. In: Principles of Food Science. Part I – Food Chemistry. Comm. 54. Dept. Agric. Res.

Uffet F. 2003. Etude de la conservation de l’Ananas en produits prêt à consommer de 4ème gamme, Rapport de stage, CIRADFHLOR de Montpellier, 48 p.

Vorster HJ, Jansen van Rensburg WS, Mashele XB, Ndlela E. 2003. The effect of (re)-creating awareness of traditional leafy vegetables on communities. Proceedings of the Indigenous Plant Use Forum Conference. Clanwilliam. South Africa 5-8 July 2003.

Yadav SK, Sehgal S. 1995. Plant Food Hum Nutr 48, 65. https://doi.org/10.1007/BF01089201

Submit Manuscript