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Nigerian Food Journal
Nigerian Institute of Food Science and Technology
ISSN: 0189-7241
Vol. 25, No. 2, 2007, pp. 77-87
Bioline Code: nf07028
Full paper language: English
Document type: Research Article
Document available free of charge

Nigerian Food Journal, Vol. 25, No. 2, 2007, pp. 77-87

 en Effect of processing methods on antinutrients in selected leafy vegetables
Adeboye, A.S. & Babajide, J. M.

Abstract

The effect of different processing methods on the reduction of selected anti-nutrients in 'Ewuro' ( Vernonia amygdalina check for this species in other resources ),'Igbo' ( Solanum macrocarpon check for this species in other resources ),'Ugwu' ( Talferia occidentalis check for this species in other resources ) and 'Utazi'( Marsdenia latifolium check for this species in other resources ) was assessed. The treatments/processing methods used for the assessment were T1(Squeezing vegetable with salt and water only), T2(Hot water blanching with salt only) T3(Squeezing with salt, palm oil and water) and T4(Heating with potash and water only). Results obtained indicated significant differences (p<0.05) in all the anti-nutrients of all the selected vegetables. For oxalate, saponin, tannin and phytate respectively : 'Ewuro'-75.36mg/g, 0.079%, 27.33mg/g and 55.24 mg/g, 'Igbo'-84.78mg/g, 0.065%, 23.85mg/g and 58.81 mg/g, 'Utazi' -95.36mg/g, 0.092%, 19.67mg/g and 53.20mg/g, Ugwu -75.81mg/g, 0.057%, 21.05mg/gand60.80mg/g.Treatments T4,gave the highest reduction of oxalate, saponin, tannin and phytate contents of all the selected vegetables and was recommended as a means of reducing the selected anti-nutrients.

Keywords
Leafy vegetables, antinutrients, treatments/ processing methods

 
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