Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 4) |
| DOI | 10.11648/j.ijnfs.20160504.16 |
| Page(s) | 273-277 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Microwave Cooking, Nutritional Value, Fresh Vegetables, Vigna Unguiculata, Luffa Acutangula
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APA Style
M. A. Rashid, Md. Iqbal Hussain, Atiqur Rahman, Mst Khodeza Khatun, M. A. Sattar. (2016). The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables. International Journal of Nutrition and Food Sciences, 5(4), 273-277. https://doi.org/10.11648/j.ijnfs.20160504.16
ACS Style
M. A. Rashid; Md. Iqbal Hussain; Atiqur Rahman; Mst Khodeza Khatun; M. A. Sattar. The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables. Int. J. Nutr. Food Sci. 2016, 5(4), 273-277. doi: 10.11648/j.ijnfs.20160504.16
AMA Style
M. A. Rashid, Md. Iqbal Hussain, Atiqur Rahman, Mst Khodeza Khatun, M. A. Sattar. The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables. Int J Nutr Food Sci. 2016;5(4):273-277. doi: 10.11648/j.ijnfs.20160504.16
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Download@article{10.11648/j.ijnfs.20160504.16,
author = {M. A. Rashid and Md. Iqbal Hussain and Atiqur Rahman and Mst Khodeza Khatun and M. A. Sattar},
title = {The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {4},
pages = {273-277},
doi = {10.11648/j.ijnfs.20160504.16},
url = {https://doi.org/10.11648/j.ijnfs.20160504.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.16},
abstract = {Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.},
year = {2016}
}
TY - JOUR T1 - The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables AU - M. A. Rashid AU - Md. Iqbal Hussain AU - Atiqur Rahman AU - Mst Khodeza Khatun AU - M. A. Sattar Y1 - 2016/06/30 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160504.16 DO - 10.11648/j.ijnfs.20160504.16 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 273 EP - 277 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160504.16 AB - Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents. VL - 5 IS - 4 ER -
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