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VOL. 9, ISSUE 3 (2024)
Effects of drying and Pre-cooking treatment on the nutrient and phytochemical contents of bitter leaf (Vernonia amygdalina)
Authors
Onigbinde Abraham Olalere, Alagbe Iyanu Caleb, Babarinde Grace Oluwakemi
Abstract
This study investigated the effects of various drying methods and
pre-cooking treatments on the nutrient and phytochemical contents of bitter
leaf (Vernonia amygdalina), a widely consumed leafy vegetable in
sub-Saharan Africa known for its nutritional and medicinal properties. Fresh
bitter leaf samples were subjected to three drying methods (oven-drying,
freeze-drying, and sun-drying) and a pre-cooking treatment (washing). The
proximate composition, antinutrient content, phytochemical profile, and mineral
content were analyzed for each treatment. Results showed that drying methods
significantly affected the proximate composition of bitter leaf. Freeze-drying
was most effective in moisture reduction (7.50%) and preserving crude fiber
(14.11%), while oven-drying yielded the highest protein (17.25%) and fat
(11.34%) content. Sun-drying resulted in the highest ash (14.23%) and
carbohydrate (49.26%) content. The pre-cooking washing treatment generally
reduced both antinutrients and beneficial phytochemicals. Saponins decreased by
63.7%, phytates by 53.4%, and phenols by 65.5%. However, alkaloid content unexpectedly
increased by 28.6%. Mineral content analysis revealed that washing had varying
effects on different minerals. While some minerals showed slight decreases,
calcium and iron content increased significantly (10% and 28% respectively),
suggesting enhanced bioavailability of certain minerals after washing.
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Pages:53-58
How to cite this article:
Onigbinde Abraham Olalere, Alagbe Iyanu Caleb, Babarinde Grace Oluwakemi "Effects of drying and Pre-cooking treatment on the nutrient and phytochemical contents of bitter leaf (<i>Vernonia amygdalina</i>)". International Journal of Food Science and Nutrition, Vol 9, Issue 3, 2024, Pages 53-58
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