Lyimo M H, Nyagwegwe S, Mnkeni A P
Sokoine University of Agriculture, Department of Food Science and Technology, Morogoro, Tanzania.
Plant Foods Hum Nutr. 1991 Jan;41(1):53-7. doi: 10.1007/BF02196382.
The effect of traditional food processing, preservation and storage methods on vegetable nutrients was studied using cassava, pumpkin and mwage leaves. Traditional cooking method for 90 min for cassava, 50 min for pumpkin and mwage leaves resulted in significant losses in protein, fats and vitamins. Sundrying using traditional mats caused losses of vitamin A of 36.3%, 38.0% and 50.3% for cassava pumpkin and mwage leaves respectively. Storage using earthenware pots for six weeks resulted in significant losses of vitamin C. In general, traditional methods for processing, preservation and storage of vegetables cause significant losses of nutrients, an effect that could account for poor, nutritional status in Morogoro region (Tanzania).
采用木薯、南瓜和姆瓦盖叶研究了传统食品加工、保存和储存方法对蔬菜营养成分的影响。木薯传统烹饪90分钟、南瓜和姆瓦盖叶传统烹饪50分钟导致蛋白质、脂肪和维生素大量损失。使用传统垫子进行日晒，木薯、南瓜和姆瓦盖叶的维生素A损失分别为36.3%、38.0%和50.3%。使用陶罐储存六周导致维生素C大量损失。总体而言，传统的蔬菜加工、保存和储存方法会导致营养成分大量损失，这一影响可能是坦桑尼亚莫罗戈罗地区营养状况不佳的原因。
