Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

Ikanone C.E.O. , Oyekan P.O.
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引用次数: 47

Abstract

In a study aimed at ascertaining whether boiling or frying best conserves nutrients; since the two methods are commonly adapted in Nigeria, the effect of boiling and frying on total carbohydrate, vitamin C and mineral contents of Irish (Solanum tuberosum) and sweet (Ipomea batatas) potato tubers were investigated. The determination of total carbohydrate was carried out using the phenol-sulphuric acid method and the spectrophotometric method was used to determine vitamin C content at 520 nm. The minerals evaluated are iron, zinc, magnesium, sodium, calcium and copper. These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p < 0.05) in the vitamin C content of the boiled and fried potato tubers. Boiling and frying of Irish potato resulted in a loss of 37.34 mg/100 ml (63.90%) and 30.44 mg/100 ml (53.90%) vitamin C respectively. Boiled sweet potato lost 51.16 mg/100 ml (72.37%) and fried lost 43.05 mg/100 ml (60.90%) of vitamin C. The mineral compositions of the boiled and fried Irish and sweet potatoes were significantly different (p < 0.05) from their raw tubers. Boiling retained more iron and copper while frying retained more zinc, magnesium, sodium and calcium in both Irish and sweet potato tubers. Boiling retained more carbohydrate while frying retained more vitamin C and minerals.

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水煮和油炸对爱尔兰马铃薯和甜马铃薯块茎总碳水化合物、维生素C和矿物质含量的影响
在一项旨在确定煮或煎哪个能最好地保存营养的研究中;由于这两种方法在尼日利亚普遍适用,因此研究了煮沸和油炸对爱尔兰马铃薯(Solanum tuberosum)和甜马铃薯(Ipomea batatas)块茎总碳水化合物、维生素C和矿物质含量的影响。总碳水化合物采用苯酚-硫酸法测定,维生素C含量采用分光光度法测定,波长520 nm。评估的矿物有铁、锌、镁、钠、钙和铜。用原子吸收分光光度法测定。无显著性差异(p >煮熟和炸熟的甘薯和爱尔兰薯的总碳水化合物含量比生薯高0.05)。差异有统计学意义(p <水煮和油炸马铃薯块茎中维生素C含量的差异为0.05)。水煮和油炸爱尔兰马铃薯导致维生素C分别损失37.34 mg/100 ml(63.90%)和30.44 mg/100 ml(53.90%)。水煮甘薯维生素c含量损失51.16 mg/100 ml(72.37%),油炸甘薯维生素c含量损失43.05 mg/100 ml(60.90%),水煮甘薯和油炸甘薯的矿物质组成差异显著(p <0.05)。在爱尔兰薯类和红薯块茎中,煮土豆保留了更多的铁和铜,而油炸土豆保留了更多的锌、镁、钠和钙。煮沸保留了更多的碳水化合物,而油炸保留了更多的维生素C和矿物质。
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