Main Article Content
Effect of Processing Methods On The Chemical Composition and Antioxidants Potentials of Structium Sparejanophora (Ewuro-Odo) and Vernonia Amygdalina (Ewuro).
Abstract
The fresh leaves of Structium sparejanophora and Vernonia amygdalina were subjected to different local food processing methods such as
soaking, blanching, and abrasion with or without salt prior to sun-drying. The proximate, antinutrient, mineral, vitamin C and total phenol
content were subsequently determined. The results of the analysis shows that the unprocessed vegetables has 2.1 % crude fibre, 9.8 % protein, 18.0 ppm Mn, 90 ppm Fe, 700 ppm Ca, 290 ppm
Mg, 465 mg/100g phytate, 13.0 mg/100g oxalate, 45 mg/100g vitamin C and 0.2 g/100g total phenol for Structium sparejanophora and 1.5 % crude fibre, 6.95 % protein, 20.0 ppm Mn, 75.0 ppm Fe, 800 ppm Ca, 300 ppm Mg, 400 mg/100g phytate, 12.0 mg/100g oxalate, 44 mg/100g vitaminC and 0.3 g/100g total phenol for Vernonia amygdalina. However, the various local food processing methods cause significant decreases (P< 0.05) in the nutrients, antinutrients and vitamin C contents while they cause significant increases (P< 0.05) in
the total phenol contents of the two vegetables. The leaves of Structium sparejanophora and Vernonia amygdalina should be better sun dried
without processing so as to retain the nutrients and antioxidants present in them.
soaking, blanching, and abrasion with or without salt prior to sun-drying. The proximate, antinutrient, mineral, vitamin C and total phenol
content were subsequently determined. The results of the analysis shows that the unprocessed vegetables has 2.1 % crude fibre, 9.8 % protein, 18.0 ppm Mn, 90 ppm Fe, 700 ppm Ca, 290 ppm
Mg, 465 mg/100g phytate, 13.0 mg/100g oxalate, 45 mg/100g vitamin C and 0.2 g/100g total phenol for Structium sparejanophora and 1.5 % crude fibre, 6.95 % protein, 20.0 ppm Mn, 75.0 ppm Fe, 800 ppm Ca, 300 ppm Mg, 400 mg/100g phytate, 12.0 mg/100g oxalate, 44 mg/100g vitaminC and 0.3 g/100g total phenol for Vernonia amygdalina. However, the various local food processing methods cause significant decreases (P< 0.05) in the nutrients, antinutrients and vitamin C contents while they cause significant increases (P< 0.05) in
the total phenol contents of the two vegetables. The leaves of Structium sparejanophora and Vernonia amygdalina should be better sun dried
without processing so as to retain the nutrients and antioxidants present in them.
