Determination of Nutrient Values of Tuberous Vegetables Using Different Cooking Methods

Authors

  • Harshitha Velumani Department of Biotechnology, Dr. N.G.P. Arts and Science College, Coimbatore, Tamil Nadu, India.
  • Kaleeshwaran Kalimuthu Department of Biotechnology, Dr. N.G.P. Arts and Science College, Coimbatore, Tamil Nadu, India.
  • Jagatheeswaran Duraisamy Department of Biotechnology, Dr. N.G.P. Arts and Science College, Coimbatore, Tamil Nadu, India.
  • Radha Palaniswamy Department of Biotechnology, Dr. N.G.P. Arts and Science College, Coimbatore, Tamil Nadu, India.

DOI:

https://doi.org/10.21276/apjhs.2025.12.3.04

Keywords:

Antioxidant activity, Beta vulgaris, Daucus carota, Nutrient quality, Raphanus sativus

Abstract

Objective: To investigate the nutrient quality of tuberous vegetables using different cooking methods such as boiling, steaming, and microwaving. Carrot (Daucus carota), radish (Raphanus sativus), and beetroot (Beta vulgaris) were used for the study. Results: This study identified the best cooking method for retaining nutrients and antioxidant activity in carrot, beetroot, and radish samples. Physiochemical analysis (pH and color measurement), nutrient quality testing (ascorbic acid, beta-carotene, total flavonoid content, total phenolic content, and iron), and antioxidant activity were done. It was observed that steaming is the best cooking method for retaining nutrients and antioxidant activity in carrot, beetroot, and radish samples. It minimizes nutrient loss and preserves antioxidant activity, making it a recommended cooking method compared to the other methods.

Downloads

Download data is not yet available.

Downloads

Published

2025-06-17

How to Cite

Harshitha Velumani, Kaleeshwaran Kalimuthu, Jagatheeswaran Duraisamy, & Radha Palaniswamy. (2025). Determination of Nutrient Values of Tuberous Vegetables Using Different Cooking Methods. Asian Pacific Journal of Health Sciences, 12(3), 19–23. https://doi.org/10.21276/apjhs.2025.12.3.04

Issue

Vol. 12 No. 3 (2025): Vol 12 | Issue 3| July - September 2025

Section

Articles

License

Copyright (c) 2025 Harshitha Velumani, Kaleeshwaran Kalimuthu, Jagatheeswaran Duraisamy, Radha Palaniswamy

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Asian Pacific Journal of Health Sciences applies the Creative Commons Attribution (CC-BY) license to published articles. Under this license, authors retain ownership of the copyright for their content, but they allow anyone to download, reuse, reprint, modify, distribute and/or copy the content as long as the original authors and source are cited. Appropriate attribution can be provided by simply citing the original article.