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Velvizhi, M.
- Effect of Cooking on the Phytonutrient Content of Selected Edible Flowers
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Authors
Affiliations
1 Department of Nutrition and Dietetics, PSG Arts and Science College, Coimbatore-641014, IN
2 Department of Nutrition and Dietetics, Muslim Arts College, Thiruvithancode, IN
1 Department of Nutrition and Dietetics, PSG Arts and Science College, Coimbatore-641014, IN
2 Department of Nutrition and Dietetics, Muslim Arts College, Thiruvithancode, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 1 (2015), Pagination: 1-4Abstract
Phytonutrients are active compounds in plants that have been shown to provide benefit to humans when consumed. The phytonutrient content of two edible flowers were analyzed. Two matured edible flowers namely banana flower and neem flower were selected and studied. The flowers are seasonally available and are being used as natural food. The present study is involved in finding out the effect of different cooking process on phytonutrient content of the selected edible flowers. Cooking methods play a major role in altering the amount and nature of these phytonutrients. Maximum loss of the phytonutrients occurred in the selected edible flowers due to pressure cooking.Keywords
Cooking Process, Edible Flowers, Phytonutrients.Full Text
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