The moisture content of white coal powder prepared by oven drying, solar drying and freeze drying was 15.3%, respectively. The protein content of white cabbage powder prepared by oven drying, solar drying and freeze drying was 15.62%, respectively. The fat content of white coal powder by oven drying, solar drying and freeze drying was 7.57%, respectively.
Introduction
For example, Jon garoon taprangsee et al. 2007) yielded powder of outer cabbage leaves containing 41 to 43% of all dietary flame (dry matter premise). On the other hand, Nilnakara et al. 2009) investigates the impact of high-temp water bleaching and sightseeing drying temperature amid the creation of the dietary flame powder from a similar source.
Origin of the study
The fundamental objective in drying food items is the evacuation of water in the solids to a specific dimension, whereby microbial decay and debilitating synthetic reactions are greatly limited. Regular air drying is the most frequently utilized lack of hydration task in nutrition and substance industry. In this case, the drying energy is exceptionally affected by air temperature and material brand measurement, while all different procedural factors apply essentially insignificant impact (Kiranoudis, Maroulis, Tsami and MarinosKouris, 1997).
Tremendous shade changes occur during air drying (Krokida, Tsami, and Maroulis, 1998), and the dried item occasionally has a low sorption limit (Maroulis, Tsami, and Marinos-Kouris, 1988).
Objective of the study
Cabbage (Brassica oleracea) is a biennial plant with green or purple leaves that has a globose head consisting of a short, stout stem above green to purple coiled leaves (Singh et al., 2006). Moreover, cabbage is an important source of dietary fiber, antioxidants and various anticancer compounds (Adeniji et al., 2010; Meena et al., 2010; . Hasan and Solaiman, 2012). The main constituents of cabbage are carbohydrates (90% of dry weight), with approximately one third being dietary fiber and two thirds being low molecular weight carbohydrates (LMWC) (Wennberg et al., 2006).
The application of cabbage also includes treatment of constipation, headache, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart disease, aging, Alzheimer's disease (Tanongkanto et al., 2011), stomach ulcers (Cheney), 1949) warts, pneumonia, appendicitis (Hatfield, 2004). Fresh cabbage included in many commercial weight loss diets (Samec et al., 2011), improves the bioavailable content of iron nowhere (Chiplonkar et al., 1999), as well as alternative therapies for cancer patients (Maritess et al., 2005 ; Wennberg et al., 2006). It has been reported to contain a large amount of DF and various bioactive compounds with high antioxidant activity, such as vitamins, including ascorbic acid, alpha-tocopherol and beta-carotene (Prior and Cao, 2000) and phenolic compounds such as flavonoids, isoflavone, flavones, .
Cabbage leaf powder contains approximately 41-43 percent total DF (TDF) on a dry weight basis (Jongaroontaprangsee et al., 2007). Moreover, the powder had high water-holding and swelling capacity, which makes it attractive for many food applications (Nilnakara et al., 2009).
Collection of Sample
Preparation of Sample
Proximate Nutrients of White Cabbage and their function
Fat is another essential nutrient that we need to get every day through the fat contained in food.
Materials
Drying of white cabbage
Ammonium sulfate was distilled with sodium hydroxide (NaOH) to give ammonia (NH3) which was absorbed in boric acid solution containing methyl red. The amount of nitrogen (N2) adsorbed on boric acid was determined by titration with the N/70 H2SO4 procedure. A record was kept for the identification of samples of different types of cabbage with less ash filter paper, they were placed in the washed and dried 50 ml Kjeldhal flask. For routine purpose, the percentage of protein in the sample was calculated by multiplying the percentage of N2 by an empirical factor of 6.25 for Vegetables.
The mineral solution was prepared from the ash of a 10 g sample of white cabbage powder through several stages of treatment with acid, evaporation of distilled water, etc. and finally the mineral solution was adjusted to 100 ml with distilled water. The solution is transferred to Erlenmeyer flasks with 2N-H2SO4 and washed with hot water. The resulting solution at a temperature of 70˚C. In this method, the total antioxidant capacity of the extracts was determined by the phosphomolybdenum method using acetic acid as a standard. Here, the oxidation state of molybdenum changes from Mo(IV) to Mo(V).
0.4943 g of ammonium molybdate is weighed on a rough balance and taken into volumetric flasks. Then, using distilled water, increase the volume to 100 ml. The solution was stirred for 5 minutes using a magnetic stirrer to prepare a homogeneous solution. 40 ml of 0.6 M H2SO4, 20 ml of 0.28 mM NaH2PO4 and 40 ml of 4 mM ammonium molybdate solution were mixed together to prepare the phosphomolybdate reagent. The ratio is 4:2:4. This solution is further used to determine the total antioxidant capacity of the prepared extracts. The content of total phenols in the extracts was determined by the modified folin-ciocalteu method (wolf et al, 2003).
Table 4.2: Proximate analysis of the white cabbage powder in three different (Oven, Sun, Freeze-dry method) methods. The total phenolic content of the white cabbage powder in oven drying method, sun drying method and freeze drying method extract 70%, 50% and 30% acetic acid solution and water solution. The study was conducted in the Laboratory of Fish Technology of the Institute of Food Science and Technology (IFST) at the Bangladesh Council of Scientific and Industrial Research (BCSIR).
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Determination of Ash
A sample of fresh raw dried cabbage (5-6 grams) was ground, weighed and ignited in a crucible. It is then transferred to a muffle furnace, which is kept on the dark side of the furnace at a temperature of 550-600 degrees Celsius for 6-8 hours.
Determination of proteins
The mixture of the BUCHI splitting unit was prepared by adding 20 ml of concentrated H2SO4 (20%) with the traditional splitting mixture (white powder). These were kept in the decoupling unit until the mixture became clear. The digestion solution was poured into 100 ml of distilled water in volumetric flasks. 5 ml of the sample was transferred to a micro Kjeldhal distillation unit. The solution was kept for about 50 minutes. The distillation was collected in access to a 2% boric acid solution with an indicator and titrated with NH4SO4.
Determination of Fat content (%)
Then the flasks were weighed in an electronic scale to get the amount of fat content.
Preparation of mineral solution for determination of minerals
Determination of Calcium (Ca)
The color changes from red to yellow. After that, it is heated by boiling for several minutes with the addition of 10 ml of 6% ammonium oxalate. The solution is kept for half an hour in a warm place and the calcium oxalate solution is filtered.
Determination of Phosphorus(P)
A known volume (20ml) of mineral solution was taken in a suitable glass to which a few drops of methyl red indicator were added and red color developed which was neutralized with concentrated NH3. To an aliquot (0.1 ml) of the mineral solution, 0.1 ml of ammonium molybdate, 1 ml of hydroquinone and 1 ml of Na 2 SO 3 solution were added in this order, mixing well after each solution. The volume was then made up to 40 ml of solution with distilled water and the solution was thoroughly mixed.
Phosphorus content is red from phosphate standard solution (range: 0.01-01 mg P) following the same procedure described above.
Determination of Iron (Fe)
Antioxidant activity assay
They can be used in the food industry and there is evidence that they exert their antioxidant effects within the human body. In response to growing consumer demand, research into antioxidants from natural sources has gained interest. 1.0643g of NaH2PO4 was weighed in a rough balance and then it was taken into a volumetric flask. Then using distilled water, the volume was topped up to 100ml. The total antioxidant capacity was evaluated by the phosphomolybdate method. 0.3ml extract and subfraction in ethanol, ascorbic acid used as standard (20 to 100ml µg/ml) and blank (methanol, water) were separately combined with 3ml reagent mixture and incubated at 95˚C for 90 minutes.
After cooling to room temperature, the absorbance of each sample was measured at 695nm against blank. The antioxidant activity is expressed as the number of equivalents of ascorbic acid and was calculated by the following equation. Where , A= Total content of antioxidant compound, mg/g Plant extracts, in ascorbic acid equivalents, c= The concentration of ascorbic acid determined from the calibration curve, mg/ml, V= The volume of extract (ml), and m = The weight of crude plant extract ( g).
The total content of plant extracts of phenolic compounds in gallic acid equivalents (GAE) was calculated using the following formula. Where C = total phenolic content, mg/g plant extracts, in GAE, c = concentration of gallic acid determined from the calibration curve (mg/ml), V = volume of extract in ml and m = weight of crude plant extract in g.
Local, English and Scientific Name of White cabbage powder
- Calcium content
- Iron content
- Phosphorus content
- Total phenolic content (TPC)
- Total Antioxidant activity (TAC)
The research was conducted to fine-tune the chemical composition of white cabbage powder to assess its nutritional value. The English name, local name and scientific name of white cabbage powder are shown in the table. The moisture content of white cabbage powder by oven-drying, sun-drying and freeze-drying methods was respectively 15.3% (table 4.2). It proved that 3 different types of drying method gave different proportion of moisture content.
The protein content of white cabbage powder by oven-drying, sun-drying and freeze-drying methods was 15.62%, respectively (Table 4.2). Cabbage was shown to contain a very high protein content. The fat content of white cabbage powder with oven drying, sun drying and freeze drying method was 7.57% respectively (Table 4.2). So it turned out that cabbage has a lot of vegetable fat. The carbohydrate content of white cabbage powder in the oven drying, sun drying and freeze drying method was 57.90%, respectively (Table 4.2). Energy content.
The calcium content of white cabbage powder found in the oven drying method 9.50mg/100gm according to the highest proportion, then sun drying 7.79mg/100gm and the freeze drying method 8.44mg/100gm respectively (Table 4.3). The antioxidant activity of white cabbage powder by oven-drying, sun-drying and freeze-drying method was determined by phosphomolybdate assay. All the extracts showed high total.
Phenolic compounds in cabbage may exert their beneficial effects by scavenging free radicals (Lansky, et al, 1998. Phenolic compounds will also be useful for inhibiting the oxidation process initiated in food. Phenolic compounds may increase the self-life of food. Compared to our cabbage had a total antioxidant value lower than that of cabbage used in another study (Raghu et al, 2011).
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