Authors : Alimi Taofeek; Lateef Olamide Kafayat; Alabi Babatunde John; Adetoba Adeola Samuel

Volume/Issue : Volume 11 - 2026, Issue 2 - February

Google Scholar : https://tinyurl.com/e7t2re55

Scribd : https://tinyurl.com/45a6hk25

DOI : https://doi.org/10.38124/ijisrt/26feb395

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This present study determines the chemical compositions and effects of selected drying methods on Carica papaya, Manihot esculenta Crantz leaves and edible green vegetable (“tete”) Amaranthus hybridus. Vegetables play a crucial role in human nutrition. They contribute vital components such as vitamins, minerals, antioxidants and bioactive compounds regulating biological processes in the body, especially when fresh. However, their short shelf lives can be a major problem in terms of nutrient and phytochemical activeness/retention when they are to be preserved, especially during the out-of-season. Drying is an ancient physical procedure for conservation of food materials including vegetables. Quest into phytochemical content of pawpaw and cassava leaves, which are only used for medicinal purposes and thrashed afterwards, justifies researching into their edibility and storage-ability for a long shelf life, using sun and oven drying at 40 oC and 60 oC. Results from this study revealed that C. papaya, M. esculenta and A. hybridus all contain appreciable nutrients (%): Moisture (6.30 – 82.15), protein (9.99 – 36.93), crude fibre (2.91 – 20.61), fat (0.15 – 5.57), ash (1.34 – 31.00) and carbohydrate (2.06 – 34.08); antinutrients (mg/g): phytate (7.39 – 83.78), oxalate (0.23 – 7.58), saponins (7.64 – 31.45) and tannins (4.55 – 13.41); antioxidants: FRAP (6.53 – 42.12 %), total phenols (TPC 1.79 – 13.65 mg/g) and total flavonoids (TFC 0.83 – 10.19 mg/g); and vitamins (mg/g): Vitamin C (4.62 – 93.62), vitamin B1 (1.63 – 9.99), vitamin B2 (1.77 – 9.48) and vitamin B3 (1.66 – 8.64) irrespective of leaves and treatment methods. The drying methods showed favourable results for the chemical constituents of the leaf samples. All drying methods favourably reduced anti-nutrients appreciably (0.23 mg/g oven dried at 60 oC to 61.80 mg/g raw) irrespective of leaf samples but unfavourably also reduced vitamin contents (1.63 mg/g, oven dried at 60 oC to 116.19 mg/g, raw) and antioxidants (1.17 mg/g Oven dried at 60 oC to 13.65 mg/g Raw) irrespective of the leaf samples. Drying the leaves examined in this research for preservation/storage is commendable, and using sun drying and oven drying methods at temperatures not higher than 40 oC are recommendable for nutrients retention.

Keywords : Chemical Compositions; Drying Methods; Effect; Tropical Plant Leaves; Edible Green Vegetable.

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