Blanching Attenuates Antinutrient and Mineral Content of Basella alba and Amaranthus hybridus Leaves

Consumption of diets rich in vegetables and fruits protects the human body from acute and chronic diseases. This study determines the effect of blanching on some antinutritional factors and mineral content of Basella alba and Amaranthus hybridus using standard methods. The vegetables were blanched in deionized water for 5 minutes at 100oC. The phytate and oxalate contents of unblanched Basella alba were significantly (p<0.05) lowered when compared with unblanched Amaranthus hybridus. Blanching caused a significant (p<0.05) decrease in the phytate content by 22.3% and 32.8%, respectively when blanched Amaranthus hybridus and blanched Basella alba BBA were compared with their corresponding unblanched leaves. Also blanching elicited a significant (p<0.05) reduction in the oxalate level by 44.4% and 18.8%, respectively when blanched Amaranthus hybridus and blanched Basella alba BBA were matched with their unblanched counterparts. The mineral (Fe, Ca, Mg, Cu, and Zn) content was significantly (p<0.05) higher in unblanched Basella alba than unblanched Amaranthus hybridus, which decreases significantly (p<0.05) to varying extents after blanching in both vegetables. Blanching reduces the mineral content of Basella alba and Amaranthus hybridus leaves but makes them more bioavailable by reducing their phytate and oxalate. Hence, other processing techniques should be developed which reduce the antinutrient content only.