Effect of Drying Methods on Ash Contents and Moisture Content of Leafy Vegetables
Abstract: Green vegetables are packed with healthy nutrients such as Vitamins A, C, E and K. They are good source of micronutrient. Nutrients could be retained from these vegetables depending upon their keeping quality. Secondly ash content from vegetables is a measure of the total amount of minerals present within it, whereas the mineral content is a measure of the amount of specific inorganic components present within vegetables such as Ca, Na, K and Cl. During the present piece of work, vegetables such as Spinach, Radish, Chuka, Cowpea and Gawar were taken. These vegetables were dehydrated by sun drying, oven drying and shade drying. These vegetables were turned into ash and ash content was recorded. Result indicates that, shade drying is more effective method than sun drying and oven drying.
Keywords: Ash content, Sun drying, Oven drying, Shade drying, Leafy vegetables
How to Cite?: Manisha Sonkamble, Narayan Pandhure, "Effect of Drying Methods on Ash Contents and Moisture Content of Leafy Vegetables", Volume 6 Issue 8, August 2017, International Journal of Science and Research (IJSR), Pages: 936-938, https://www.ijsr.net/getabstract.php?paperid=ART20176072, DOI: https://dx.doi.org/10.21275/ART20176072