Abstract:
Some nutritionally important minerals, ascorbic acid and rehydration index of three capsicum species,
namely sweet pepper (Capsicum annum var. gross um L. Sendt), Tobasco pepper (Capsicum annum var.
acuminatum Fingerh) and Chilli pepper (Capsicum frutescens var. baccatum L.) were determined in the
laboratory, with samples subjected to blanching and soaking in 30% sodium chloride solution, 1%
potassium metabisulphite solution using standard methods. The mineral composition (ppm) of samples
varied significantly for different treatment groups, with highest losses being recorded for water-blanched
samples. Samples soaked in sodium chloride and potassium metabisulphite gave better mineral retention
values than blanched samples. The different pre-treatment operations employed had no significant effect
on ascorbic acid content of the peppers. Highest values for rehydration index was obtained for samples
soaked and blanched in potassium metabisulphite.
