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Journal of Agricultural Research and Development

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Effect of Processing Methods on the Nutrients and Anti Nutrients Composition of Wild Lettuce (Lactuca taraxacifolia)

OO Olorode, JV Akinlotan, OH Raji

Abstract


The nutrients and antinutrients compositions of vegetables cannot be over emphasized. The effect of different processing methods on the nutrients and antinutrients compositions in leaves of wild lettuce (Lactuca taraxacifolia) i.e. the sweet type was evaluated to determine the most
appropriate methods for retaining its nutrients and reducing to a moderate level, its antinutrients compositions. The leaves were subjected to different processing methods such as boiling for 3mins at 100oC, blanching at 62oC for 5mins, squeeze-washing with 250ml of clean water for 3 rounds
each lasting 3mins, a combine method of trimming, pickling and sun drying for 2 days, a combine method of trimming and sun drying for 3 days. An untreated leaves of Lactuca taraxacifolia, served as a control. Nutrients composition evaluated were protein, ether extract, crude fibre,
carbohydrate, ash, moisture contents, calcium, magnesium, iron, phosphorus, ascorbic acid and beta-carotene. Oxalate, phytate, alkaloid and tannin contents were determined for antinutrient composition using standard methods. The results showed that all the processing methods
employed were able to reduce the antinutrients composition and retain the nutrients of the leaves, except the ascorbic acid composition which was reduced and even more severely in processing methods involving heat. However, the methods of squeeze-washing for 3 rounds, each lasting
3mins and the combine method of trimming, packling and sun drying for 2 days, were the most suitable processing methods in retaining the nutrients and reducing to a moderate level, the antinutrient contents of the vegetable when compared with the control (untreated wild lettuce).



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