The Effect of Drying and Salting on the Nutrient Composition and Organoleptic Properties of Vernonia amygdalina Leaves

Drying and Salting of Vernonia amygdalina

Abstract

The preservation methods used for finding their effect on the nutrient content and organoleptic properties of Vernonia amygdalina leaves (bitter leaf), included oven drying at 40 °C without any pretreatment, blanching in steam prior to oven drying at 40 °C, light brining (25 g salt/L water), light dry salt treatment (25 g dry salt/kg leaves), light brine and vinegar treatment (50 g salt + 50 mL vinegar), and heavy salting (250 g/kg leaves), each for a duration of 14 days. Compared with drying alone, blanching before drying did not affect vitamin C, b-carotene, total carotene and ash content, but resulted in decrease of iron, sodium and calcium. Relative to the fresh vegetable, fermentation resulted in a decrease in the content of all the nutrients investigated except sodium and calcium which   increased.