Water‐Holding Capacity of Some African Vegetables, Fruits and Tubers Measured In Vitro

The acid detergent fiber (ADF) contents of some vegetables, starchy fruits and tubers, and their acetone dried powder (ADP), have been estimated to determine the water‐holding capacity (WHC) of these foods when raw or cooked. Water‐holding capacity was variable among the different classes of foods, being 2.1 ‐ 4.5 g/g ADP from starchy fruits and tubers, and varying between 7.8 and 18.2 g/g ADP from leafy and nonleafy vegetables. Cooking solubilized the starch in starchy fruits and tubers resulting in an increase in relative proportion of ADF in the ADP with a significant (p < 0.05) increase in WHC. Vegetables were not markedly affected by cooking except for okra and waterleaf, the WHC of which was significantly (p < 0.05) increased on cooking.