A Preliminary Study Of The Hydrothermal Effect On The Antinutritional Factors (Anfs) Of Processed Leaves Of Lasianthera Africana P Beauv:- Dimkpa, Ngozi A

ABSTRACT This was a preliminary investigation into the effect of exposing sliced lasianthera Africana P Beauv leaves to a regime ofmoist heat in an attempt to simulate what is done locally to improve upon the palatability of the leaves in local cuisines. The leaves ofthis plant are widely used in soup making in Akwa Ibom, Cross-River, some parts of Abia and Imo states, where the nutritional and medicinal quality of the leaves of Lasianthera africana inform its inclusion in food and the use in ethno-medicine. Two (2) batches ofthe leaves sample were exposed to boiled water (at 100°C) but for different durations of time. While Batch 1 was exposed to the boiled water for 5 minutes, Batch 2 was exposed for a longer time of 15 minutes. The outcome reflected two batches ofLasianthera Africana leaves. The crude fat content increased from 1.75mg/100g lowered nutritional quality ofthe leaves as food, after exposure to moist heat.