Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

Table 1

Effect of different blanching and cooking methods on the chemical composition of cauliflower florets (g/100 g dry weight basis).

Component	Raw	Blanching		Boiling		Microwave cooking	Stir-frying	LSD at 0.05
		Steam	Water	Steam	Water
Moisture	88.64^c±1.14	90.04^bc±2.07	92.62^a±1.10	91.18^ab±2.04	92.97^a±1.65	91.13^b±1.20	86.24^d±1.64	1.621
Crude protein (𝑁×6.25)	27.77^a±0.34	26.59^ab±0.85	25.75^b±0.94	26.15^ab±1.06	25.34^b±0.89	26.89^ab±0.17	25.44^b±0.30	1.282
Ether extract	2.20^b±0.14	2.09^bc±0.09	1.93^c±0.10	2.04^bc±0.09	1.92^c±0.07	2.07^bc±0.07	9.72^a±0.10	0.169
Crude fiber	11.57^b±0.41	11.56^b±0.36	11.52^b±0.54	11.54^b±0.35	12.74^a±0.38	11.54^b±0.62	11.55^b±0.21	0.746
Ash	11.03^a±0.08	9.72^ab±0.68	9.18^b±0.57	9.60^ab±0.25	7.12^c±0.30	9.65^ab±0.94	9.64^ab±1.07	1.185
Total carbohydrate*	47.43^a±1.39	50.64^a±1.99	53.72^a±2.15	51.77^a±1.76	52.88^a±1.65	50.85^a±1.85	43.65^b±3.29	3.879

Data are expressed as mean ± SD. Values given represent means of three determinations.
Means in the same row with different letters are significantly (𝑃≤0.05) different.
LSD: least different significantly at 𝑃≤0.05 according to Duncan’s multiple range test.
*By difference.