ABSTRACT

 The study showed the effect of Sun Drying and Oven Drying Methods on the Nutrient and Phytochemical Properties of Some Wild Leafy Vegetables like Moringa Leaf and Scent Leaf. Experimental design was adopted in this study. The leafy vegetables used in this study Moringa oleifera leaf, and scent leaf (Ocimum gratissimum) were purchased from Ndoro market. Experimental data were analyzed using analysis of variance (ANOVA) and significant differences among means at p<0.05 were determined by Duncan’s multiple range test (DMRT) using the Statistical Package for Social Sciences (SPSS). The results revealed that, the proximate composition of sun dried (SS) and oven dried (OS) Ocimum gratissimum leaves (scent leaf) suggest highly significant differences between OS and SS for moisture content (MC), dry matter (DM), ash content (ASH), and crude protein (CP). The mean value of fat for both OS and SS indicates that there was a significant difference between OS and SS for fat content (FA). The proximate composition of sun dried (SM) and oven dried (OM) Moringa olifera leaves, moisture content (MC), dry matter (DM), ash content (ASH), and crude protein (CP) suggests a highly significant difference between OM and SM Sample. For vitamin C and Vitamin K, the result shows that sample SS have the greater amount of vitamin C compare to sample OS while sample OS has higher amount of vitamin K than sample SS. The result shows that there is a significant difference between OM and SM for vitamin B1 (Thiamin). The mineral composition of sun dried (SS) and oven dried (OS) Ocimum gratissimum leaves (scent leaves). For potassium, OS suggests a significant difference between OS and SS in terms of potassium (K) composition. For minerals like Fe, Mg, and Zn, indicate significant differences exist between OS and SS for iron (Fe), magnesium (Mg), and zinc (Zn) composition. The mineral composition of sun dried (SM) and oven dried (OM) Moringa olifera leaves, suggests a significant difference between OM and SM for potassium levels. The mean value for Fe for both OM and SS indicates a significant difference between OM and SM for iron levels. On the phytochemical composition of sun dried (SS) and oven dried (OS) Ocimum gratissimum leaves. The mean value of Beta-carotene, Polyphenol, Saponin, and Phytate for both OS and SS are suggesting highly significant differences between OS and SS. The study thus conclude that, individuals and household should be properly enlightened on the benefit of the right drying method so as to retain the necessary nutrient in leafy vegetables needed for sustaining the body. Also recommendation to processing industries and factories on the proper drying method for different vegetables should be made.