EFFECT OF HOME PROCESSING ON TOTAL AND EXTRACTABLE CALCIUM AND ZINC CONTENT OF SPINACH (SPINACH OLERACIA) AND AMARANTH (AMARANTHUS TRICOLOR) LEAVES

Spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hou rs in a refrigerator at 5 and 30 degrees C in polyethylene bags. The f resh leaves were also dried (oven and sun); blanched (5, 10 and 15 min ) and cooked in an open pan and a pressure cooker. The processed leave s were analysed for total and extractable calcium and zinc content. Th e Ca and Zn content of these leaves varied from 1320 to 2120 and 11.70 to 12.60 mg/100 g DM and the percentage HCl-extractability was 77.82 to 81.92 and 85.16 to 86.15, respectively. No significant effects of d rying and storage were observed on total Ca and Zn content and HCl-ext ractability while blanching and cooking resulted in significant improv ement of HCl-extractibility of these two minerals. Thus, cooking and b lanching are good ways to improve the HCl-extractibility of Ca and Zn.