Abstract
Vernonia amygdalina leaves are used as soup condiment in Nigeria either in the processed or unprocessed forms. This study assessed the effect of some conventional post-harvest treatments on the proximate, vitamins, minerals and anti-nutrient compositions of the leafy vegetable. Fresh leaves of V. amygdalina were subjected to two different processing methods; abrasion with salt (AWS) and abrasion without salt (AWOS). The proximate, β-carotene, vitamins B1, B3, C and E, minerals sodium (Na), potassium (K), calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), magnesium (Mg), zinc (Zn), cupper (Cu), aluminium (Al), selenium (Se), cobalt (Co), arsenic (As), cadmium (Cd) and lead (Pb) and anti-nutrients (phytate, tannin, oxalate and cyanide) contents of the vegetable were subsequently evaluated by standard methods. The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis. However, processing techniques employed caused a significant decrease (p<0.05) in the protein, fat and ash contents of V. amygdalina leaf; while there was no significant difference in the fibre and carbohydrate contents. Processing with or without salt significantly decreased (p<0.05) the levels of vitamins B1, B3, C, E and β-carotene compared with the unprocessed leaf. Elemental analysis revealed varied activities for all the elements except As and Cd that were non-detectable. The processing also depleted the levels of all the minerals detected in the fresh leaf. Phytate, tannins, oxalate and cyanide were detected in the fresh leaf and were notable to decrease by processing steps. In conclusion, V. amygdalina has very high nutrient and anti-nutrient potentials; however, the various conventional post-harvest processing tend to cause a significant decrease (p<0.05) in these parameters. Abrasion with minimal salt is most advisable. Key words: Vernonia amygdalina, proximate, vitamins, minerals, anti-nutrients, processing.
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Claims 15
Claim · model-written summary
Processing significantly decreased protein, fat and ash contents of V. amygdalina leaf.
- Taxon
- V. amygdalina
Gymnanthemum amygdalinume1 - Treatment
- processing techniquese1
- Outcome
- protein, fat and ash contentse1
- Direction
- decreasee1
- Qualifier
- p<0.05e1
- Comparator
- unprocessede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“processing techniques employed caused a significant decrease (p<0.05) in the protein, fat and ash contents of V. amygdalina leaf”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Processing did not significantly change fibre and carbohydrate contents of V. amygdalina leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Treatment
- processing techniquese1
- Outcome
- fibre and carbohydrate contentse2
- Direction
- no significant differencee2
- Comparator
- unprocessede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“processing techniques employed caused a significant decrease (p<0.05) in the protein, fat and ash contents of V. amygdalina leaf”
e2“while there was no significant difference in the fibre and carbohydrate contents”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Processing with or without salt significantly decreased the levels of vitamins B1, B3 and C in V. amygdalina leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Treatment
- Processing with or without salte3
- Outcome
- levels of vitamins B1, B3, Ce3
- Direction
- decreasede3
- Qualifier
- p<0.05e3
- Comparator
- unprocessed leafe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Processing with or without salt significantly decreased (p<0.05) the levels of vitamins B1, B3, C, E and β-carotene compared with the unprocessed leaf”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Processing with or without salt significantly decreased the levels of vitamin E and β-carotene in V. amygdalina leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Treatment
- Processing with or without salte3
- Outcome
- E and β-carotenee3
- Direction
- decreasede3
- Qualifier
- p<0.05e3
- Comparator
- unprocessed leafe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Processing with or without salt significantly decreased (p<0.05) the levels of vitamins B1, B3, C, E and β-carotene compared with the unprocessed leaf”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Processing depleted the levels of all minerals detected in V. amygdalina leaf relative to fresh leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Treatment
- The processinge4
- Outcome
- levels of all the minerals detected in the fresh leafe4
- Direction
- depletede4
- Comparator
- fresh leafe4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Elemental analysis revealed varied activities for all the elements except As and Cd that were non-detectable. The processing also depleted the levels of all the minerals detected in the fresh leaf”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Processing steps decreased phytate, tannins and oxalate in V. amygdalina leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Treatment
- processing stepse5
- Outcome
- Phytate, tannins, oxalatee5
- Direction
- decreasee5
- Comparator
- fresh leafe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Phytate, tannins, oxalate and cyanide were detected in the fresh leaf and were notable to decrease by processing steps”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Processing steps decreased cyanide in V. amygdalina leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Treatment
- processing stepse5
- Outcome
- cyanidee5
- Direction
- decreasee5
- Comparator
- fresh leafe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Phytate, tannins, oxalate and cyanide were detected in the fresh leaf and were notable to decrease by processing steps”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Abrasion with minimal salt is the most advisable post-harvest processing for V. amygdalina leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Treatment
- Abrasion with minimal salte6
- Outcome
- most advisablee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Abrasion with minimal salt is most advisable”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Vernonia amygdalina has very high nutrient and anti-nutrient potentials.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume7
- Outcome
- nutrient and anti-nutrient potentialse7
- Qualifier
- very highe7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“V. amygdalina has very high nutrient and anti-nutrient potentials”
Claim · model-written summary
Unprocessed V. amygdalina leaf contained 34.56% protein on a dry weight basis.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Outcome
- proteine0
- Value
- 34.56%e0
- Qualifier
- dry weight (DW) basise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Unprocessed V. amygdalina leaf contained 6.04% fat on a dry weight basis.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Outcome
- fate0
- Value
- 6.04%e0
- Qualifier
- dry weight (DW) basise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Unprocessed V. amygdalina leaf contained 9.08% fibre on a dry weight basis.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Outcome
- fibree0
- Value
- 9.08%e0
- Qualifier
- dry weight (DW) basise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Unprocessed V. amygdalina leaf contained 5.60% ash on a dry weight basis.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Outcome
- ashe0
- Value
- 5.60%e0
- Qualifier
- dry weight (DW) basise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Unprocessed V. amygdalina leaf contained 44.73% carbohydrate on a dry weight basis.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Outcome
- carbohydratee0
- Value
- 44.73%e0
- Qualifier
- dry weight (DW) basise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”
Claim · model-written summary
Arsenic and cadmium were non-detectable in V. amygdalina leaf.
- Taxon
- V. amygdalinaGymnanthemum amygdalinume0
- Outcome
- As and Cde4
- Qualifier
- non-detectablee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Elemental analysis revealed varied activities for all the elements except As and Cd that were non-detectable. The processing also depleted the levels of all the minerals detected in the fresh leaf”
e0“The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis”