Assessment of the Effect of Processing Methods on the Nutrient Composition and Anti-Nutritional Properties of Jute Leaves (Corchorus O/itorius) (Ewedu):- Ezeilo, Ukamaka M
ABSTRACT
The assessment of the effect of processing
methods on the nutrient composition and anti-nutritional properties of jute
leaves (Corchorus olitorius) (ewedu) was studied. Sorted fresh jute leaves were
divided into three portions. The first portion was directly subjected to
analyses, the second portion was steamed and the third portion was sauteed. The
three different jute leave samples were subjected to proximate, vitamin.
mineral and antinutrient composition analyses using standard methods. The proximate
composition of the jute leave samples ranged from 76.87 to 80.65% moisture,
2.13 to 2.60% ash, 1.15 to 1.77% fiber. 1.10 to 5.73% fat, 5.34 to 7.44%
protein, 5.60 to 10.80% carbohydrate and 68.73 to 103.71kcal energy. The
vitamin composition of the jute leave samples ranged from 675.15 to 924.96
mg/l00g vitamin A, 0.436 to 0.743 mg/l00g vitamin Bl, 0.554 to 0.931 mg/l00g
vitamin 32 and 2.147 to 3.067 mg/l0Og vitamin 83. The mineral composition of
the different jute leave samples ranged from to.94 to 12.08 mg/I00g iron, 27.32
to 28.95 mg/I 00g sodium and 421.09 to 475.49 mg/I 00g potassium. The result of
the antinutrient p.cmposition of the jute leave samples ranged from 0.52 to
1.32 mg/ I 00g tannin, 0.85 to 1.6 I mg/ 100g oxalate and 0.212 to 0.535
mg/l00g phytate. The study concludes that processing methods had variable
effects on the proximate, vitamins, minerals and antinutritional properties of
ewedu samples and that consumption of dishes made with ewedu leaves (eweedi
soup) should be promoted since it showed to have substantial amount of
nutrient.
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EZEILO (2025). Assessment of the Effect of Processing Methods on the Nutrient Composition and Anti-Nutritional Properties of Jute Leaves (Corchorus O/itorius) (Ewedu):- Ezeilo, Ukamaka M. Mouau.afribary.org: Retrieved Nov 04, 2025, from https://repository.mouau.edu.ng/work/view/assessment-of-the-effect-of-processing-methods-on-the-nutrient-composition-and-anti-nutritional-properties-of-jute-leaves-corchorus-oitorius-ewedu-ezeilo-ukamaka-m-7-2
EZEILO. "Assessment of the Effect of Processing Methods on the Nutrient Composition and Anti-Nutritional Properties of Jute Leaves (Corchorus O/itorius) (Ewedu):- Ezeilo, Ukamaka M" Mouau.afribary.org. Mouau.afribary.org, 04 Nov. 2025, https://repository.mouau.edu.ng/work/view/assessment-of-the-effect-of-processing-methods-on-the-nutrient-composition-and-anti-nutritional-properties-of-jute-leaves-corchorus-oitorius-ewedu-ezeilo-ukamaka-m-7-2. Accessed 04 Nov. 2025.
EZEILO. "Assessment of the Effect of Processing Methods on the Nutrient Composition and Anti-Nutritional Properties of Jute Leaves (Corchorus O/itorius) (Ewedu):- Ezeilo, Ukamaka M". Mouau.afribary.org, Mouau.afribary.org, 04 Nov. 2025. Web. 04 Nov. 2025. < https://repository.mouau.edu.ng/work/view/assessment-of-the-effect-of-processing-methods-on-the-nutrient-composition-and-anti-nutritional-properties-of-jute-leaves-corchorus-oitorius-ewedu-ezeilo-ukamaka-m-7-2 >.
EZEILO. "Assessment of the Effect of Processing Methods on the Nutrient Composition and Anti-Nutritional Properties of Jute Leaves (Corchorus O/itorius) (Ewedu):- Ezeilo, Ukamaka M" Mouau.afribary.org (2025). Accessed 04 Nov. 2025. https://repository.mouau.edu.ng/work/view/assessment-of-the-effect-of-processing-methods-on-the-nutrient-composition-and-anti-nutritional-properties-of-jute-leaves-corchorus-oitorius-ewedu-ezeilo-ukamaka-m-7-2