Author(s): Chizoba O Afolabi

Abstract:
Blanching is a critical pre-treatment in drying processes aimed at preserving the nutritional quality of green peas. This study evaluates the effects of domestic blanching techniques-water blanching, steam blanching, and microwave blanching-on the retention of essential nutrients, including vitamins, minerals, and antioxidants, in green peas subjected to drying. The results reveal that blanching significantly impacts the nutrient profile of dried green peas, with steam and microwave blanching demonstrating superior nutrient retention compared to water blanching, highlighting their efficacy as pre-treatment methods.