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May 11, 2025Keywords:
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Evaluation of the Effect of Drying Methods on the Chemical Compositions and Antimicrobial Properties of Selected Leafy Spices
Abstract
This study assessed the effect of sun drying and kiln drying methods on chemical, composition and antimicrobial properties of selected indigenous leafy spices Uziza leaf (Piper guineense), Curry leaf (Murraya koenigii), and Scent leaf (Ocimum gratissimum). The three leafy spices were divided into 500 g each. The fresh sample of each leafy spices served as control. Two portions of 500 g each of leafy spices were separately washed and subjected to two drying methods (sun drying and kiln drying) for 2 days for sundried samples while kiln dried sample was done at 100 0C for 4 days. The leaves were ground and stored in an airtight container prior to analysis. The mineral, phytochemical, and antimicrobial properties were analyzed based on standard methods. Data generated were subjected to analysis of variance of a completely randomized design while mean separation was done with Duncan multiple range tests at 95% confidence level. Results showed that drying did not affect the phytochemical components of the leafy spices. The mineral contents of the leafy spices varied from 21.07 to 34.00 mg/100g Sodium, 0.32 to 0.60 mg/100g, Zinc, 1.37 to 11.25 mg/100g, Iron, 107.60 to 297.30 mg/100g, Calcium, and 184.80 to 698.90 mg/100g Potassium respectively. The antimicrobial results showed that extracts of sun-dried and kiln-dried O. gratissimum leaves gave maximum inhibitory zone diameters (IZD) of 16.0 mm against Staphylococcus aureus and Candida albicans at 4000 µg/ml which was less compared to the control, extracts from kiln dried and sun dried leaves of P. guineense were effective against E. coli and S. aureus with maximum IZD range of 15mm at 4000 µg/ml while sun dried and kiln dried leaf extracts of Murraya koenigii showed strong growth inhibition against S. aureus and C. albicans with IZD range of 17 mm and 16 mm at 4000 µg/ml which is also less compared to the control.
