Claim · model-written summary
Blanching improved crude protein and fiber retention.
- Taxon
- cabbage
Brassica oleracea var. capitatat0 - Treatment
- blanchinge0
- Outcome
- crude protein and fiber retentione0
- Direction
- enhancede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching enhanced crude protein and fiber retention”
t0“Cabbage”
Title
Nnenna Omorodion; Adikea Ezinne H. Baghdad Journal of Biochemistry and Applied Biological Sciences 2025. doi:10.47419/bjbabs.v6i4.345
Other claims from this paper (10)
- Intervention effect Bacterial counts declined as blanching temperature and duration increased.
- Intervention effect At 95–100°C bacterial growth was nearly inhibited after week 3.
- Intervention effect Pickling reduced bacterial counts from 4.6 × 10³ to 1.2 × 10³ CFU/g, while control counts remained above 10⁵ CFU/g.
- Intervention effect Staphylococci were inhibited from week 2 by blanching at ≥90°C.
- Intervention effect Pickling reduced staphylococci counts by week 2.
- Intervention effect Fungal growth declined substantially at 90–95°C, reaching 4.4 × 10² CFU/g.
- Observation Coliforms were absent from all treated cabbage samples.
- Intervention effect Pickling increased cabbage moisture.
- Intervention effect Pickling reduced cabbage ash content.
- Observation Carbohydrate content remained relatively constant across treatments.