Effect of processing methods on antinutrients in selected leafy vegetables

  • A.S Adeboye
  • J.M Babajide
Keywords: Leafy vegetables, antinutrients, treatments/ processing methods


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 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/g and 60.80mg/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.

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eISSN: 0189-7241