Chemical and technological studies on Jew's mallow leaves [Molukhyia]

The present work was Performed to determine the chemical composition of Jew's mallow leaves and the effects of some processed treatments such as drying using a hot air oven, microwave, or freezing. The results revealed that fresh and dried Jew's mallow leaves contained a high content of crude protein [30.63 and 30.9%], microwave treatment of dried Jew's mallow leaves led to a not able decrease in crude protein [7.96%]. The free amino acid content was 8.56, 6.85, 1.83 and 1.27% for fresh, frozen, dried and microwave treated leaves respectively. All treatments yielded a high content of ash [13.38%] which contained many minerals [Fe, Mg, Ca, Cu. K, Zn, Mn and Na]. The processing treatment led to decrease the pigment content [chi. A, b and total chlorophyll]. The sponge cake and pan bread which fortified with 2% powder of dried Jew's mallow leaves as a source of histidine yielded acceptable scores for organoleptic evaluation with respect to colour, taste and odour

Technological study on the production of tea

This study was carried out to produce a special tea drink with low caffeine and polyphenolic content. The results revealed that a cup [100 ml] of Indian black tea [ground leaves] contained 85, 71, 32, 88, 100 and 98 mg respectively theobromine, anthocyanidine, high molecular weigt tannin [HMWT], low molecular weight tannin [LMWT] and non-tannin phenols. These components markedly changed after treatment of tea leaves with acetone, chloroform or ethanol. In this study, two types of tea products were produced. The first one was decaffeinated tea [ethanol]. The second was instant tea with a low content of tannin, phenols and caffeine [Freeze dried and chloroform treate]