The effect of different processing methods on the reduction of selected anti-nutrients in '
Ewuro' (
Vernonia amygdalina
),'
Igbo' (
Solanum macrocarpon
),'
Ugwu' (
Talferia occidentalis
) and '
Utazi'(
Marsdenia latifolium
) was assessed. The treatments/processing methods used for the assessment were T
1(Squeezing vegetable with salt and water only), T
2(Hot water blanching with salt only) T
3(Squeezing with salt, palm oil and water) and T
4(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 T
4,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.
