Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C
ABSTRACT
The study aimed at the effect of
steaming and frying processes on the nutritional composition and cyanogenic
glycoside (hydrogen cyanide - HCN) content ofjute leaves (Corchorus olitorius).
Jute leaves are a rich source of essential nutrients, including calcium,
vitamins, and antioxidants, but they also contain cyanogenic glycosides, which
can pose health risks if not adequately processed. The results indicate that
steaming significantly reduces the HCN content compared to frying and fresh
leaves, due to the leaching of cyanogenic compounds during the steaming
process. Steaming also retains higher levels ofessential nutrients, including
calcium and vitamins, as it involves gentler heat exposure and limited
oxidation. Mineral composition values ranged from calcium 317.76 mg/lOOg to
365.87 mg/lOOg, magnesium 91.94mg/100g to 120.49mg/100g and phosphorus 101.60
mg/lOOg to 139.94 mg/lOOg, antioxidant activity values ranged from DPPH assay
59.86 pg/mL to 62.68 pg/mL and FRAP assay 274.23 pmol Fe2+/g to 384.69 pmol
Fe2+/g and anti-nutrient content ranged from saponin 7.07 mg/g to 10.44 mg/g,
hydrogen cyanide 1.68mg/kg to 3.45mg/kg and nitrate 2.64 mg/kg to 3.85 mg/kg.
Conversely, frying at high temperatures results in greater nutrient loss,
particularly watersoluble vitamins, and retains more HCN than steaming.
Although frying enhances the flavor and texture ofjute leaves, it also leads to
nutrient degradation. This study highlights steaming as the preferred cooking
method for maximizing nutritional benefits while minimizing toxic cyanogenic
glycoside
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MICHAEL, U (2026). Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C. Repository.mouau.edu.ng: Retrieved Apr 24, 2026, from https://repository.mouau.edu.ng/work/view/effect-of-steaming-and-frying-on-the-nutritional-composition-hydrogen-cyanide-and-physical-properties-of-jute-leaves-corchorus-olitorius-alozie-vivian-c-7-2
UNIVERSITY, MICHAEL. "Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Apr. 2026, https://repository.mouau.edu.ng/work/view/effect-of-steaming-and-frying-on-the-nutritional-composition-hydrogen-cyanide-and-physical-properties-of-jute-leaves-corchorus-olitorius-alozie-vivian-c-7-2. Accessed 24 Apr. 2026.
UNIVERSITY, MICHAEL. "Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Apr. 2026. Web. 24 Apr. 2026. < https://repository.mouau.edu.ng/work/view/effect-of-steaming-and-frying-on-the-nutritional-composition-hydrogen-cyanide-and-physical-properties-of-jute-leaves-corchorus-olitorius-alozie-vivian-c-7-2 >.
UNIVERSITY, MICHAEL. "Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C" Repository.mouau.edu.ng (2026). Accessed 24 Apr. 2026. https://repository.mouau.edu.ng/work/view/effect-of-steaming-and-frying-on-the-nutritional-composition-hydrogen-cyanide-and-physical-properties-of-jute-leaves-corchorus-olitorius-alozie-vivian-c-7-2