Effect of domestic processing on total and extractable calcium and zinc content of bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves

Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) stored in polyethylene bags and without packaging for 24 or 48 hours in a refrige rator at 5 or 30 degrees C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 or 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analyzed for total and ex tractable calcium and zinc content. The Ca and Zn content of these leaves v aried from 970 to 2230 and 10.50 to 12.30 mg/100 g DM and the percentage HC l-extractability was 80.34 to 83.04 and 82.43 to 83.90, respectively. Non s ignificant effects of drying and storage were observed on total Ca and Zn c ontent and HCl-extractability while blanching and cooking resulted in signi ficant improvement of HCl-extractability of these two minerals. Thus, cooki ng and blanching are good ways to improve the HCl-extractability of Ca and Zn.