Effect Of Processing Methods On The Chemical And Antioxidant Properties Of Some Indigenous Vegetables

ABSTRACT

This work evaluated the effect of processing methods (boiling and sautering) on the chemical and antioxidant properties of some selected indigenous vegetables (scent leaf, garden egg leaf, utazi leaf, ukazi leaf and bitter leaf). Vitamins, antioxidant, anti-nutrient and mineral composition of the samples were determined. The vitamin composition of the samples varied from vitamin A (0.92 to 319.23mg/100g), vitamin B1 (0.01 to 10.67mg/100g), vitamin B2 (0.01 to 0.96mg/100g), vitamin B3 (0.04 to 0.88mg/100g). The antioxidant properties varied from % DPPH (18.90-82.40) %, The ABTS value ranged from 3.00 to 27.50 %, The FRAP value ranged from 3.42 to 21.89 %, The TPC value ranged from 2.45-116.74%, with cooked utazi leaf having the least value (2.45 %), whereas sautered scent leaf had the highest value (116.74 %). The TFC value ranged from 2.01-41.42 %, with cooked garden egg leaf having the least value (2.01 %), whereas sautered scent leaf showed the strongest power (29.89 %).The anti-nutrient varied from alkaloid content 0.06 to 6.38 %, with sautered garden egg leaf having the least value (0.06 %), whereas raw bitter leaf had the highest value (6.38 %).. The tannin content varied from 0.02 to 4.09 %, with sautered garden egg having the least value (0.02 %), whereas raw scent leaf had the highest value (4.09 %). The phytates content varied from 0.05 to 2.72 %. The saponin content varied from 0.01 to 4.73 %, with sautered garden egg leaf having the least value (0.01 %), whereas raw bitter leaf had the highest value (4.73 %).