ABSTRACT

 The effect of processing on the nutritional composition of bear breeches leaves was investigated. Drying and cooking significantly (P reduced the moisture (57.136%-39.10%), dry matter (42.860%-4 1.150%), crude protein (1.750%-0.696%), lipids (2.043%-i .863%) carbohydrate33.766%-33.00% and energy value (158.23%-151.556%) contents of all the leaves tested in the study. In contrist, there was significant increase in the levels of dry matter (95.533%), ash (3.003%), and carbohydrate (86.323%) after drying. The results further revealed a reduction in the mineral and vitamin composition of the leaves after processing. Cooking reduced the mineral composition of fresh leaves from 0.673-0.616mg/bOg (Zn), 2.613 to 2.473mg/100 (Cu), 0.770 mg/100g to 0.703mg/lOOg (P) and 6.520 mg/100g to 6.4lomg/lOOg for 5-20mm respectively. In contrast the mineral composition of the leaves increased in the dried samples. The vitamin composition of the leaves reduced significantly as cooking time increased which ranged from 28.63 mg/100g to 8.l3mg/lOOg (Vit. A), 11.31 mg/100g to 5.52 mg/100g (Vit. C) and 5.433 to 2.960mg/lOOg (Vit. E) For 5, 10 and 20 mm respectively. The chemical composition of the leaves decreased significantly as the total sugar reduced from 3.066% to 2.153% when cooking time increased to 20 minutes. Total titrable acid also reduced significantly from 0.130% to 0.036%. There was no significant difference in the pH of the sample as cooking time increased. The results showed that drying may improve the crude fibre contents as well as the levels of carbohydrate in the leaves. The leaves may be used in the nanagement of obesity, diabetes, cancer and gastrointestinal disorders because of the high fibre content.