The objective of the present study was to assess the blanching treatments on nutritional components of vegetable cluster bean. Three blanching methods (water blanching, sulphitation and steam blanching) were studied. Nutrient analysis of the pretreated cluster bean was carried out. Results revealed that cluster bean with steam blanching method showed higher protein (12.49 g), total ash (9.2 g) and crude fibre (0.97 g). Fat (1.35 g) and carbohydrates (75.52 g) were higher in water blanching. Calcium (0.83 mg) was higher in cluster bean with sulphitation blanching method. Much differences were not found in the values of the nutrients in all the three treatments except in ash content and it was highest in steam blanching (9.2 g). It was concluded that three types of blanching did not differ much in affecting the nutritional components of vegetable cluster bean.
Blanching, cluster bean, nutrition, treatment
