Effect of Cooking on the Phytonutrient Content of Selected Edible Flowers

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Authors

  • M. Velvizhi
     Department of Nutrition and Dietetics, PSG Arts and Science College, Coimbatore-641014 ,IN
  • T. Sujatha
     Department of Nutrition and Dietetics, Muslim Arts College, Thiruvithancode ,IN
  • Jemima Beryl Mohankumar
     Department of Nutrition and Dietetics, PSG Arts and Science College, Coimbatore-641014 ,IN

DOI:

https://doi.org/10.15613/fijrfn/2015/v2i1/80071

Keywords:

Cooking Process, Edible Flowers, Phytonutrients.

Abstract

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.

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Published

2015-06-01

Issue

Volume 2, Issue 1, January-June 2015

Section

Articles

 

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