Abstract:
Cnidoscolus acontifolus
(Americana leaf) leaves are used as soup condiment in Nigeria either
in the processed or unprocessed forms. This study aims at assessing
the effect of some post-harvest treatment on the nutrient, antinutrient
and antioxidant potentials of the leafy vegetable. In this study fresh
leaves of Cnidoscolus acontifolus were subjected to different
food processing method such as soaking, blanching, abrasion with or
without salt. The proximate, antinutrient (phytate and cyanide), minerals
(Ca, Fe, Mg, Na, K, Zn and Mn), Vitamin C and total phenol content were
subsequently determined. The result of the study shows that the unprocessed
Cnidoscolus acontifolus leaf had 7.8% protein, 1.6% fat, 2.4%
crude fibre, 2.3% ash and 83.4% moisture content. The total phenol (0.7%),
phytate (479.5 mg/100g), mineral and vitamin C (535.6mg/100g) content
were generally high, while the cyanide content was low. However, the
various conventional food processing techniques caused a significant
decrease (P<0.05) in the protein, vitamin C, cyanide and phytate content.
While it caused a significant increase (P<0.05) in the fat and total
phenol content of Cnidoscolus acontifolus leaf. In conclusion,
the leaf of Cnidoscolus acontifolus has a very high nutrient,
antinutrient, mineral and antioxidant potential; however the various
conventional post-harvest treatments will cause a significant decrease
(P<0.05) in the nutrient and antinutrient content, and same time caused
a significant decrease in the antioxidant potential.
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