Abstract:

The Cordillera Administrative Region (CAR) is one of the primary producers of

vegetable crops in the Philippines. This results to generation of large amount of vegetable
waste which are often discarded on La Trinidad trading post. White cabbage trimmings in
particular is known to be a good source of dietary fiber. This study aims to determine the
effects of different blanching methods with hot air drying (HAD) on the total dietary fiber
(TDF) content of white cabbage trimmings. Hot water blanched, steam blanched, and
unblanched trimmings prior to HAD are all compared in terms of moisture content and
TDF using Analysis of Variance (ANOVA). Hot water blanching with HAD obtained the
highest amount of TDF, 3.42%, followed by Steam Blanching with HAD, 2.62%, and
1.06% for unblanched trimmings with HAD. Therefore, blanching prior to drying increases
the amount of dietary fiber recovery from cabbage trimmings. In addition, blanching
significantly decreases the drying time of cabbage trimmings.

KEYWORDS: Hot Water Blanching, Steam Blanching, White Cabbage, Dietary Fiber, Hot
Air Drying