Effect of different pre-drying operations on some nutritionally valuable minerals, ascorbic acid and rehydration index of Capsicum species

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.