Preparation and Proximate Analysis of Dehydrated Cruciferous (Cauliflower , Broccoli) Vegetables

Abstract

The aim of the study was to dehydrate cauliflower and Broccoli by immersing the blanched pieces in solution of various concentration. Different procedure was followed to identify the best way of dehydrating cruciferous vegetables (cauliflower, broccoli). Basically three (3) procedure were used in this study to fulfill the purpose. some cauliflower and broccoli were prepared without using any pre-treatment, that was dehydreted directly by laboratory air drier (S1). Some cauliflower and broccoli were prepared by immersing the florets in 3% common salt solution after blanching and then dehydrated by air drier(S2).some cauliflowere and broccoli were prepared by soaking the florets in 3% Common salt + 5% Sucrose solution that was containing 0.1%, pottasium meta-bi-sulphate after blanching and then dehydrated (S3). After proximate analysis different result was shown by different method. The analysis value of S1 for both cauliflower and broccoli showed higher percentage of moisture (8.05-8.71%), and lower percentage of fiber (12.01- 12.48%),ash(4.06-4.29%),fat(1.13-1.29%) and protein(17.1-17.9%) compared to S2.Then result value for S2 showed lower percentage of moisture (8.01-8.18%) and higher percentage of fiber(13.2-16.5%),ash(5.5-5.6%) fat(1.2-1.3%) protein(17.9-18.4%) compared to S1.Finally the result of S3 for broccoli and cauliflower showed lowest percentage of moisture(7.8%) and highest percentage of protein(19.6%),ash(5.6%),fiber(18.5%)compared to S1and S2.High moisture percentage enhances the rate of spoilage. In case of S1 and S2 moisture is high and other nutritional value is less compared to S3 of cauliflower and broccoli .So S3 would be the best dehydration procedure to dehydrate cauliflower and broccoli as S3 contained highest percentage of protein, fiber, ash and lowest percentage of moisture compared to S1 and S2.