Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

EFFECT OF BLANCHING TIME ON NUTRITIONAL QUALITY OF BUSH BEAN AT DIFFERENT POD AGE STAGES (Pages : 15 - 21)

The study was conducted to find out the nutritional quality of pods harvested at different ages (10, 15 and 20 days after pod initiation) after blanching at 500 c for 5, 10 and 15 minutes of bush bean genotypes. Ascorbic acid, protein and dry matter retention percent were decreased as well as losses were increased with the increase of blanching time, but total sugar content was increased with the increase of blanching time. The highest 49.55 percent ascorbic acid retention was observed in V2 after 5 minute blanching and 91.00 percent losses were observed in V3 after 15 minutes blanching among all genotypes respectively. Similarly, the highest 97.98 percent protein retention was found in V2 and lowest 90.68 percent protein retention was observed in V4 after 5 minute blanching. On the other hand, V4 genotype was contained higher percentage of protein retention after 10 and 15 minute blanching. Percent retention of protein was higher in 20 days pod age for all genotypes. Dry matter retention was found 86.26 to 97.67%, 82.90 to 94.62% and 82.83 to 93.27% among genotypes when blanched at 5, 10 and 15 minutes respectively. But total sugar content retention was observed 79.94 to 160.80%, 91.11 to 165.60% and 98.45 to 169.28% at 5, 10 and 15 minute after blanching respectively. The highest increasing sugar content was observed in V4 at all blanching. Download