Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables.

The nutrient retention and sensory quality factors of vegetables blanched by two methods and solar-dried or dried in the cabinet dryer were evaluated. The type and conditions of the blanching treatment prior to drying affect the retention of ascorbic acid, carotene, and ash in the dried vegetables. The sun-dried vegetables had inferior colour, texture and acceptibility compared to the vegetables dried in the cabinet dryer. There were significant differences in the rehydration and drying ratio of the dried vegetables. The implications of the blanching and drying processes for an effective preservation technique are discussed.