Abstract:
The aim of the study was to dehydrate cauliflower and Broccoli by immersing the blanched pieces
in solution of various concentration. Different procedure was followed to identify the best way of
dehydrating cruciferous vegetables (cauliflower, broccoli). Basically three (3) procedure were
used in this study to fulfill the purpose. some cauliflower and broccoli were prepared without
using any pre-treatment, that was dehydreted directly by laboratory air drier (S1). Some
cauliflower and broccoli were prepared by immersing the florets in 3% common salt solution after
blanching and then dehydrated by air drier(S2).some cauliflowere and broccoli were prepared by
soaking the florets in 3% Common salt + 5% Sucrose solution that was containing 0.1%, pottasium
meta-bi-sulphate after blanching and then dehydrated (S3). After proximate analysis different
result was shown by different method. The analysis value of S1 for both cauliflower and broccoli
showed higher percentage of moisture (8.05-8.71%), and lower percentage of fiber (12.01-
12.48%),ash(4.06-4.29%),fat(1.13-1.29%) and protein(17.1-17.9%) compared to S2.Then result
value for S2 showed lower percentage of moisture (8.01-8.18%) and higher percentage of
fiber(13.2-16.5%),ash(5.5-5.6%) fat(1.2-1.3%) protein(17.9-18.4%) compared to S1.Finally the
result of S3 for broccoli and cauliflower showed lowest percentage of moisture(7.8%) and highest
percentage of protein(19.6%),ash(5.6%),fiber(18.5%)compared to S1and S2.High moisture
percentage enhances the rate of spoilage. In case of S1 and S2 moisture is high and other
nutritional value is less compared to S3 of cauliflower and broccoli .So S3 would be the best
dehydration procedure to dehydrate cauliflower and broccoli as S3 contained highest percentage of
protein, fiber, ash and lowest percentage of moisture compared to S1 and S2.
