Impact of Sun Drying on the Nutritive and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern CÃ´te d 'Ivoire
Keywords:Leafy vegetables, sun drying, nutritional value, antioxidant properties
Leafy vegetables are highly perishable in nature and their preservation is very important. Indeed, dehydration is a simple method of preservation of green leafy vegetables. The aim of this study was to evaluate the impact of sun drying on nutritional value and antioxidant properties of five leafy vegetables (Hibiscus sabdariffa, Amaranthus hybridus, Adansonia digitata, Vigna unguiculata and Ceiba pentandra) consumed in Northern CÃ´te d'Ivoire. The selected leafy vegetables were subjected to sun drying for 1, 2 and 3 days and the physicochemical properties were determined using standard methods. The proximate analysis showed the following results after 3 days of sun-drying: moisture (4.62-8.36%), ash (8.69-24.85%), proteins (7.63-11.51%) and fibres (13.11-32.19%). The residual contents of minerals after 3 days of sun dried were: calcium (387.17- 949.88 mg/100g), magnesium (255.71- 738.79 mg/100g), phosphorus (288.26-727.68 mg/100g), potassium (661.20-1833.83 mg/100g), iron (73.62-212.53 mg/100g), zinc (22.8-38.62 mg/100g). It was also observed a decrease of vitamin C and carotenoids contents with losses estimated to 89-37-97.5% and 69.82-89.03%, respectively after 3 days of sun drying. Contrary to the registered losses, polyphenols content increased with antioxidant activity ranged from 55 to 75%. The high nutrient levels of the dried leafy vegetables make them good sources of food for malnourish children and target population. Dehydrated green leafy vegetable powder could be used in many traditional as well as commercial products for added value in order to overcome the health related problems.
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