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© The Author(s) 2015. Published by Science and Education Publishing. Table 1. Chemical composition of fresh and processed broccoli and cauliflower on wet and dry weight basis Ash % Crude fat% Crude protein % Dry matter (%) Moisture (%) Treatments W D 9.17a±0.09 0.92a±0.01 3.14a±0.13 0.31a±0.01 33.03a±1.0 3.34a±0.10 10.14a±0.04 89.86c±0.26 Fresh broccoli 8.21c±0.02 0.55c±0.04 2.77b±0.04 0.18c±0.01 33.82a±0.59 2.27c±0.04 6.74 c ±0.05 93.26a±0.24 Water boiled broccoli 8.82b±0.02 0.71b±0.05 3.04a±0.08 0.24b±0.01 33.06a±0.25 2.68b±0.02 8.13 b±0.04 91.87b±0.22 Steamed broccoli 8.31c±0.18 0.55c±0.01 2.81b±0.06 33.63a±0.22 2.26c±0.02 6.73 c ±0.07 93.27a±0.16 Microwaved broccoli 8.19a±0.13 0.80a±0.01 2.61a±0.09 0.25a±0.01 27.03a±0.03 2.65a±0.03 9.83 a±0.03 90.30 b±0.54 Fresh cauliflower 7.52c±0.03 0.45d±0.02 2.10b±0.12 0.12c±0.01 27.11a±1.61 1.63d±0.01 6.03 d±0.03 93.97 a±0.10 Water boiled cauliflower 7.91b±0.01 0.53b±0.03 2.54a±0.04 0.16b±0.03 27.01a±0.15 1.80b±0.01 6.71 b±0.07 93.30 a±0.21 Steamed cauliflower 7.60c±0.05 0.49c±0.01 2.13b±0.24 0.13c±0.02 27.10a±0.5 1.75c±0.03 6.48 c±0.06 93.52 a±0.09 Microwaved cauliflower Carbohydrates % Crude fibers % 43.40a±0.40 4.43a±0.02 11.26a±0.24 1.14a±0.02 43.91a±0.02 2.98c±0.05 11.29a±0.23 0.76c±0.02 43.86a±0.03 3.59b±0.04 11.22a±0.25 0.91b±0.01 44.05a±0.50 2.99c±0.05 11.20a±0.25 0.75d±0.01 51.40a±0.02 4.95a±0.05 10.77a±0.25 1.05a±0.05 52.60a±0.07 3.19c±0.02 10.67a±0.10 0.64d±0.0 51.79a±0.07 3.49b±0.02 10.75a±0.12 0.72b±0.02 52.44a±0.07 3.42b±0.02 10.73a±0.12 0.69c±0.03 Means followed by the same letter in column are not significantly different at (p≤ 0.05) W: % On wet weight basis D: % On dry weight basis. Abd Allah Mansour et al. Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic Properties of Broccoli and Cauliflower. American Journal of Food and Nutrition, 2015, Vol. 3, No. 5, 125-130. doi:10.12691/ajfn-3-5-3 © The Author(s) 2015. Published by Science and Education Publishing.