Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C

ABSTRACT

The study aimed at the effect of steaming and frying processes on the nutritional composition and cyanogenic glycoside (hydrogen cyanide - HCN) content ofjute leaves (Corchorus olitorius). Jute leaves are a rich source of essential nutrients, including calcium, vitamins, and antioxidants, but they also contain cyanogenic glycosides, which can pose health risks if not adequately processed. The results indicate that steaming significantly reduces the HCN content compared to frying and fresh leaves, due to the leaching of cyanogenic compounds during the steaming process. Steaming also retains higher levels ofessential nutrients, including calcium and vitamins, as it involves gentler heat exposure and limited oxidation. Mineral composition values ranged from calcium 317.76 mg/lOOg to 365.87 mg/lOOg, magnesium 91.94mg/100g to 120.49mg/100g and phosphorus 101.60 mg/lOOg to 139.94 mg/lOOg, antioxidant activity values ranged from DPPH assay 59.86 pg/mL to 62.68 pg/mL and FRAP assay 274.23 pmol Fe2+/g to 384.69 pmol Fe2+/g and anti-nutrient content ranged from saponin 7.07 mg/g to 10.44 mg/g, hydrogen cyanide 1.68mg/kg to 3.45mg/kg and nitrate 2.64 mg/kg to 3.85 mg/kg. Conversely, frying at high temperatures results in greater nutrient loss, particularly watersoluble vitamins, and retains more HCN than steaming. Although frying enhances the flavor and texture ofjute leaves, it also leads to nutrient degradation. This study highlights steaming as the preferred cooking method for maximizing nutritional benefits while minimizing toxic cyanogenic glycoside