Vol. 11, Issue 7 (2022)

Author(s):
Lagna Choudhury

Abstract:
This review aims to discuss about the changes occur in kale (Brassica oleracea) after it gone through various types of processing techniques as this vegetable is a good source of nutrients. This review reveals the changes occurs in vitamin B, C, E, protein and amino acid content, antioxidant activity and pigments such as carotenoid and chlorophyll after treated with the type of pre-treatment (blanching or cooking), the method of preservation (freezing or canning) under various storage conditions. The review was written using references from a number of review and research articles written by authors and researchers in order to determine the best and cheapest methods of processing that will minimise nutrient loss while preserving sensory characteristics, as well as the impact of various processing and preservation methods on the mineral composition and sensory properties of Brassica oleracea.