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Effect of Sun-Drying and Oven-Drying Processing Methods on the Chemical Composition of Bitter Leaves (Vernonia amygdalina) Udoh, Mary Athanasius; Ijezie, Augustina Elochukwu; Abah, Scholastica Ene; Olayemi, Abimbola Gbenga; Yahaya, Musbau Adekunle; Mohammed, Kulu Sanda
African Journal of Biochemistry and Molecular Biology Research Vol 2 No 3 (2025): African Journal of Biochemistry and Molecular Biology Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajbmbr.v2i3.7903

Leafy vegetables, commonly consumed as edible plant shoots, are rich sources of macro- and micronutrients. Vernonia amygdalina (bitter leaves) is a widely consumed vegetable in Nigeria, especially among the Igbo community, where drying—either by sun or oven—is a prevalent preservation method that also enhances taste. This study investigates the effects of sun-drying and oven-drying on the chemical composition of Vernonia amygdalina leaves. Approximately 2.5 kg of fresh leaves were purchased from Watt Market, Calabar (South-South Nigeria), destalked, and divided into three equal portions. One portion was used as a control (fresh, unprocessed), while the other two were subjected to one-month drying treatments—sun-drying and oven-drying—before being pulverized into flours, sealed in airtight containers, and stored under cool, dry conditions. Standard analytical procedures were employed to assess proximate composition, elemental content, and phytochemical properties. Results revealed that both drying methods significantly reduced moisture content, leading to an increase in dry matter. Notably, the sun-dried samples showed increased ash (6.32 ± 0.02% vs. 2.45 ± 0.02% in control) and crude protein (6.23 ± 0.02% vs. 5.40 ± 0.1%), while oven-dried samples exhibited elevated crude fat (3.33 ± 0.2%), crude fibre (14.30 ± 0.1%), and carbohydrate content (52.10 ± 0.01%) compared to the control. Conversely, drying led to reductions in vitamin levels, mineral content, antinutrients, and food toxicants. These findings indicate that drying improves the nutritional density of macronutrients while decreasing potentially harmful components, thus enhancing the digestibility and safety of the leaves. The study concludes that sun and oven-drying are effective preservation techniques that significantly influence the nutritional profile of Vernonia amygdalina, with important implications for food security and dietary quality.

Effect of Sun-Drying and Oven-Drying Processing Methods on the Chemical Composition of Bitter Leaves (Vernonia amygdalina) Udoh, Mary Athanasius; Ijezie, Augustina Elochukwu; Abah, Scholastica Ene; Olayemi, Abimbola Gbenga; Yahaya, Musbau Adekunle; Mohammed, Kulu Sanda
African Journal of Biochemistry and Molecular Biology Research Vol 2 No 3 (2025): African Journal of Biochemistry and Molecular Biology Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajbmbr.v2i3.7903

Leafy vegetables, commonly consumed as edible plant shoots, are rich sources of macro- and micronutrients. Vernonia amygdalina (bitter leaves) is a widely consumed vegetable in Nigeria, especially among the Igbo community, where drying—either by sun or oven—is a prevalent preservation method that also enhances taste. This study investigates the effects of sun-drying and oven-drying on the chemical composition of Vernonia amygdalina leaves. Approximately 2.5 kg of fresh leaves were purchased from Watt Market, Calabar (South-South Nigeria), destalked, and divided into three equal portions. One portion was used as a control (fresh, unprocessed), while the other two were subjected to one-month drying treatments—sun-drying and oven-drying—before being pulverized into flours, sealed in airtight containers, and stored under cool, dry conditions. Standard analytical procedures were employed to assess proximate composition, elemental content, and phytochemical properties. Results revealed that both drying methods significantly reduced moisture content, leading to an increase in dry matter. Notably, the sun-dried samples showed increased ash (6.32 ± 0.02% vs. 2.45 ± 0.02% in control) and crude protein (6.23 ± 0.02% vs. 5.40 ± 0.1%), while oven-dried samples exhibited elevated crude fat (3.33 ± 0.2%), crude fibre (14.30 ± 0.1%), and carbohydrate content (52.10 ± 0.01%) compared to the control. Conversely, drying led to reductions in vitamin levels, mineral content, antinutrients, and food toxicants. These findings indicate that drying improves the nutritional density of macronutrients while decreasing potentially harmful components, thus enhancing the digestibility and safety of the leaves. The study concludes that sun and oven-drying are effective preservation techniques that significantly influence the nutritional profile of Vernonia amygdalina, with important implications for food security and dietary quality.

Effect of Two Different Drying Techniques on the Chemical Composition of Amaranthus Udoh, Mary Athanasius; Yahaya, Musbau Adekunle; Olayemi, Abimbola Gbenga; Ijezie, Augustina Elochukwu; Dambazau, Zainab Bello; Ngwu, Faith Amarachi
African Journal of Sciences and Traditional Medicine Vol 2 No 3 (2025): African Journal of Sciences and Traditional Medicine
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstm.v2i3.7785

Amaranth (Amaranthus), a widely consumed green leafy vegetable in Nigeria, is valued for its rich content of micronutrients, macronutrients, phytonutrients, and potential food-toxicants. This study evaluates the impact of two common drying methods—sun-drying and oven-drying—on the chemical composition of Amaranthus leaves. A total of 2.5 kg of fresh Amaranthus leaves was procured from Watt Market in Calabar, Cross River State, Nigeria. After stalk removal, the leaves were divided into three equal portions: one left untreated as control, while the others were subjected to sun-drying and oven-drying for one month. The dried samples were pulverized, packaged in airtight containers, and stored under cool, dry conditions prior to analysis. Proximate composition, mineral content, and phytochemical screening were conducted using standard analytical techniques. Results indicated a significant reduction in moisture content from 84.30 ± 0.1% in the fresh sample to 23.70 ± 0.1% (sun-dried) and 11.30 ± 0.1% (oven-dried), thereby increasing dry matter availability. Concentrations of ash, fibre, crude fat, crude protein, and carbohydrates were elevated in the dried samples due to moisture loss. However, notable reductions in mineral content were observed—Calcium (Ca) declined from 2.78 mg/100g in the control to 2.10 mg/100g (sun-dried) and 1.07 mg/100g (oven-dried). Heat treatment also led to a significant decrease in anti-nutrients and food-toxicants, with oven-drying showing greater efficacy. The study concludes that both sun-drying and oven-drying effectively preserve Amaranthus leaves, though with some loss of micronutrients. Consuming larger quantities of the dried vegetable may help offset these losses, providing essential nutrients for populations at risk of malnutrition.

Effect of Two Different Drying Techniques on the Chemical Composition of Amaranthus Udoh, Mary Athanasius; Yahaya, Musbau Adekunle; Olayemi, Abimbola Gbenga; Ijezie, Augustina Elochukwu; Dambazau, Zainab Bello; Ngwu, Faith Amarachi
African Journal of Sciences and Traditional Medicine Vol 2 No 3 (2025): African Journal of Sciences and Traditional Medicine
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstm.v2i3.7785

Amaranth (Amaranthus), a widely consumed green leafy vegetable in Nigeria, is valued for its rich content of micronutrients, macronutrients, phytonutrients, and potential food-toxicants. This study evaluates the impact of two common drying methods—sun-drying and oven-drying—on the chemical composition of Amaranthus leaves. A total of 2.5 kg of fresh Amaranthus leaves was procured from Watt Market in Calabar, Cross River State, Nigeria. After stalk removal, the leaves were divided into three equal portions: one left untreated as control, while the others were subjected to sun-drying and oven-drying for one month. The dried samples were pulverized, packaged in airtight containers, and stored under cool, dry conditions prior to analysis. Proximate composition, mineral content, and phytochemical screening were conducted using standard analytical techniques. Results indicated a significant reduction in moisture content from 84.30 ± 0.1% in the fresh sample to 23.70 ± 0.1% (sun-dried) and 11.30 ± 0.1% (oven-dried), thereby increasing dry matter availability. Concentrations of ash, fibre, crude fat, crude protein, and carbohydrates were elevated in the dried samples due to moisture loss. However, notable reductions in mineral content were observed—Calcium (Ca) declined from 2.78 mg/100g in the control to 2.10 mg/100g (sun-dried) and 1.07 mg/100g (oven-dried). Heat treatment also led to a significant decrease in anti-nutrients and food-toxicants, with oven-drying showing greater efficacy. The study concludes that both sun-drying and oven-drying effectively preserve Amaranthus leaves, though with some loss of micronutrients. Consuming larger quantities of the dried vegetable may help offset these losses, providing essential nutrients for populations at risk of malnutrition.

Effect of the Different Drying Methods on the Chemical Composition of Fluted Pumpkin Leaves (Telfairia occidentalis) Udoh, Mary Athanasius; Olayemi, Abimbola Gbenga; Onah, Daniel Oche; Yahaya, Musbau Adekunle; Ijezie, Augustina Elochukwu; Umeh, Chukwunonso John-Cyril
African Journal of Medicine, Surgery and Public Health Research Vol 2 No 3 (2025): African Journal of Medicine, Surgery and Public Health Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajmsphr.v2i3.7477

Vegetables, primarily the leafy parts of edible plants, are vital sources of essential vitamins and minerals necessary for maintaining good health. Telfairia occidentalis (fluted pumpkin leaves), widely consumed among various ethnic groups in Nigeria, is a green leafy vegetable often subjected to drying for preservation and flavor enhancement. This study aimed to evaluate the impact of drying methods on the chemical composition of T. occidentalis leaves. Approximately 2.5 kg of fresh leaves were procured from Watt Market, Calabar (South-South Nigeria), sorted, and divided into three equal portions: a fresh (untreated) control, a sun-dried sample, and an oven-dried sample. After one month of drying, the samples were pulverized into flour, packaged in airtight containers, and stored in a cool, dry place. Proximate, elemental, and phytochemical analyses were conducted using standard methods. Results revealed a substantial reduction in moisture content from 83.01 ± 0.1% in the fresh sample to 22.60 ± 0.1% and 10.50 ± 0.2% in sun- and oven-dried samples, respectively, leading to increased dry matter. Enhanced concentrations of ash, crude protein, fat, fiber, and carbohydrates were observed, particularly in oven-dried samples (e.g., crude protein increased from 2.80 ± 0.02% to 5.13 ± 0.01%). However, mineral content declined with drying, more significantly in oven-dried samples; sodium levels, for instance, decreased from 9.30 mg/100g (control) to 7.71 mg/100g (sun-dried) and 4.34 mg/100g (oven-dried). Additionally, anti-nutritional factors and food toxicants were significantly reduced, especially in oven-dried leaves. The findings suggest that while drying enhances certain nutritional attributes, it also compromises some mineral content. Nevertheless, drying remains a viable strategy to extend shelf life and reduce waste in the absence of refrigeration.

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