After cooking, the one microwave processed samples confirmed a slight improve in flavonoids value. Steaming and boiling confirmed a decrease of flavonoids in all three greens. Dos Reis et al. 29 and Wu et al. 19 observed related findings in cauliflower and broccoli, where the flavonoids decreased with cooking strategies . The heat-induced degradation and leached out flavonoids into the waters may be the reason for the lack of flavonoids after cooking. Color is among the highest high quality traits affecting buyer product preferences, attitudes, and purchasing habits. Therefore, to maximise the quality and worth of food, colour measurement and evaluation are essential in post-harvest dealing with and bioprocessing.

Fats are also used as an ingredient in baked goods similar to cookies, cakes and pies. Fats can attain temperatures larger than the boiling level of water, and are sometimes used to conduct excessive warmth to other components, similar to in …