Effect of home processing and storage on ascorbic acid and β-carotene content of bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves

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Abstract
The present investigation was conducted to study the effect of selected processing and storage methods on the concentration of ascorbic acid and β-carotene in Bathua and fenugreek, leaves. Methods included storage of leaves with or without polythene bags for 24 and 48 h in a refrigerator at 5°C; at 30°C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 220.97 to 377.65 mg and β-carotene content was 19.00 to 24.64 mg/100 g, DW. The percent loss of ascorbic acid ranged from 2.03 to 8.77 and 45.15 to 66.9 while lower losses (0.0 to 1.75 and 1.63 to 2.84) of β-carotene were observed in leaves, stored in, the refrigerator and at 30°C, respectively. A markedly greater reduction in ascorbic acid and β-carotene was observed in dried, blanched and cooked leaves. The study data suggest that storage of leaves in refrigeration, drying in oven, blanching for a short time and cooking in a pressure cooker results in better retention of these two vitamins.