Effect of processing methods on spinach : proximate composition in fatty acids and soluble protein

The proximate composition and fatty acid content of spinach were determined in two processing stages. Crude protein and ash content were 2.89% and 1.96%, respectively. The total lipid content was 0-61%. The predominant fatty acids were palmitic (16:0), hexadecadienoic (16:2), hexadecenoic (16:1), stearic and hexadecatrienoic (18:0 and 16:3), oleic (18:1), linoleic (18:2) and linolenic (18:3). Little loss was observed as a result of processing. Soluble protein content showed losses of up to 87% during processing.

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