ABSTRACT

The aim of this study was to determine the chemical composition of three vegetables (Telfairia occidentalis, Gnetum africanum and Vernonia amygdalina leaves in their fresh and dried states) and the acceptability of soups made with these vegetables through sensory evaluation. The vegetables were washed and processed as traditionally consumed. They were sundried for 3 days and were used for preparing egusi soup and served with garri for the sensory evaluation. Seventy- five gram (75g) of each of the vegetables was used for soup preparation both in the dried and fresh states.  Some portion of the vegetables both in fresh and dried states were immediately taken to the laboratory for chemical analysis which was done using standard analytical methods. Drying increased the proximate composition (Protein, Ash, Crude fiber, Carbohydrate) of the vegetables. The ash content was higher in dried bitter leaves (7.62%) than in fresh bitter leaves (2.38%) and higher in dried pumpkin leaves (8.47%) than in the fresh pumpkin leaves (4.83%). The protein content was higher in dried ukazi leaves (17.53%) than in the fresh ukazi, higher in dried pumpkin leaves (16.29%) than in the fresh vegetable and higher in dried bitter leaves (19.61%) than in the fresh bitter leaves. Crude fiber was higher in dried ukazi leaves (15.82%) than in the fresh ukazi leaves, it was higher in dried pumpkin leaves (15.53%) than in the fresh pumpkin leaves and higher in dried bitter leaves (15.19%) than in fresh bitter leaves. Drying increased the mineral content of the vegetables while it reduced the vitamin content of the vegetables. Based on the sensory evaluation, the panelists preferred dried ukazi leaves and fresh pumpkin leaves to other samples of the vegetables. The anti-nutrient values were high in the fresh vegetables than in the dried vegetables, the value of alkaloid in fresh (Telfairia occidentalis) leaves was (0.24mg/100g) and in dried (Telfairia occidentalis leaves) the value was (0.01mg/100g). For the fresh leaves of Gnetum africanum, the value for alkaloid was (0.09mg/100g), while the value for dried Gnetum africanum leaves was (0.08mg/100g). The fresh Vernonia amygdalina leaves had alkaloid values of (0.13mg/100g), while the dried Vernonia amygdalina leaves value (0.08mg/100g). Drying as a processing method, could be used to increase the shelf life of vegetables as well as to increase the nutritive value of vegetables.