THE FATE OF BETA-CAROTENE IN PROCESSED LEAVES OF FLUTED PUMPKIN (TELFAIRIA-OCCIDENTALIS HOOK F) - A POPULAR VEGETABLE IN NIGERIAN DIET

The effects of blanching, sun-oven-drying and storage conditions on be ta-carotene content of the fresh leaves of fluted pumpkin were investi gated. The beta-carotene (mg/100 g) of Fresh leaves (unblanched) was 9 8.9 whereas on blanching the value was reduced to 86.3 for steam blanc h and 83.8 for water blanch. After dehydration the losses in the beta- carotene were in the ranges of 37.6 to 48.8%, 40.5 to 51.3% and 68.8-7 2.0% for the steam-, water-blanched and unblanched leaves, respectivel y. The lower limit loss values were for the oven-dried leaves whereas the upper limit values were obtained from sundried ones. The ambient ( 30 +/- 2 degrees C) and refrigeration (7 +/- 1 degrees C) storage cond itions showed some slight changes in beta-carotene contents of the lea ves. The losses were in the ranges of 2.0 to 25.7% (refrigeration) and 9.2 to 36.3% (ambient) conditions. Blanching and storage conditions a ffected the organoleptic characteristics of the leaves.