INVESTIGATIONS ON THE EFFECT OF TRADITIONAL FOOD-PROCESSING, PRESERVATION AND STORAGE METHODS ON VEGETABLE NUTRIENTS - A CASE-STUDY IN TANZANIA

The effect of traditional food processing, preservation and storage methods on vegetable nutrients was studied using cassava, pumpkin and mwage leaves. Traditional cooking method for 90 min for cassava, 50 min for pumpkin and mwage leaves resulted in significant losses in protein, fats and vitamins. Sundrying using traditional mats caused losses of vitamin A of 36.3%, 38.0% and 50.3% for cassava pumpkin and mwage leaves respectively. Storage using earthenware pots for six weeks resulted in significant losses of vitamin C. In general, traditional methods for processing, preservation and storage of vegetables cause significant losses of nutrients, an effect that could account for poor, nutritional status in Morogoro region (Tanzania).