EFFECT OF PROCESSING TREATMENTS ON THE NUTRITIVE COMPOSITION AND CONSUMER ACCEPTANCE OF RED AND WHITE TURNIP VEGETABLES WITH GREEN TOPS Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam, Pakistan

Abstract

The study was carried out to evaluate the effect of processing treatments on the nutritive composition and consumer acceptance of red and white turnip vegetables during 2016. Fresh turnip samples (red and white) were collected from vegetable markets of Hyderabad and Tandojam. The processed samples were subjected to the sensory analysis and after that packed with proper labelling and preserved into deep freezer at -20± 5 °C for further analysis of essential nutrients, proximate composition and vitamin C contents. The results of the present study revealed that proximate levels of crude protein and crude fiber were significantly high in curry (pulp with green tops) of red turnip. Crude protein (1.01%) was high in fresh red turnip, crude fiber (3.27%) and crude fat (17.77%) was high in curry (pulp) of white turnip. Total carbohydrate (10.29%) was significantly high in curry (pulp) of white turnip. The results of the selected minerals (sodium, potassium, iron, calcium, copper, zinc, manganese and magnesium) showed that potassium content was (6164.00 mg/kg) high in curry (pulp) of red turnip and iron content was (539.00 mg/kg) high in curry (pulp with green tops) of white turnip. Therefore, it can be concluded that, turnip (red and white) might be cooked in such a way to ensure minimal loss of nutrients.