Effects Of Processing On Nutrient Composition Of Bitter Leaf (Vernonia Mygdalina)

A BSTRACT

The effects of processing on the nutrient composition of bitter leaf were determined by proximate Chemical Analysis on crude fibre, Ash, moisture contents, minerals (Ca, Fe, Zin, 1) and Vitamin A. & C. Analysis were done using (A. 0. C. 1975) methods of analysis. Sensory evaluations of the Soups prepared from differently processed leaves were also determined. The sensory qualities evaluated Include colour, flavour, taste, texture and their general acceptability. The statistical tool used was ANOVA. The results obtained from freshly processed leaf with an anti-foaming agent retained higher percentage of Vitamin C, Moisture Content, and ash content. The result also showed that sunwilting before processing maximized yield by 32.3% of the initial leaves. Freshly processed leaves had higher values for vitamin A, C. and Iron. For the sensory evaluation,, there was no significant difference in the sensory qualities tested except in sample 623 Texture (P