ABSTRACT

The de-bittering process is traditionally applied to Bitter leaves (Vernonia amygdalina) to enhance palatability. Effects of de-bittering process on the nutrient composition, carotenoid content and profile of Vernonia amygdalina was evaluated in this research work. V. amygdalina leaves were treated by washing with water, salt water, boiling and sundrying. The fresh leaves contained the highest quantities of Beta-carotene, phytochemical, vitamins and minerals. Washing with water and salt depleted the Total Beta-carotene contents of the leaves from (169.51 to 9.15)µg.  Boiling with water actually increased the Total Beta-carotene contents from (169.51 to 178.05)µg. All the treatments except de-bittering with water only significantly reduced the Total Beta-carotene contents (169.51 to 24.89)µg but the most drastic was de-bittering using salt water (169.51 to 9.15)µg. The water soluble vitamins were reduced more by the boiling of the leaves in water: B₉ (0.96 to 0.57)mg,  B₁₂ (0.35 to 0.22)mg and Vit C (40.31 to 26.13)mg. The mineral content were also significantly reduced by boiling: Fe (3.62 to 1.07)mg, Zn (2.55 to 1.78)mg, Cu (1.27 to 0.72)mg and Mg (69.33 to 58.84)mg. V. amygdalina samples were found to be a very good source of iodine (50.50mg/100g) and de-bittering with water did not reduce the iodine content significantly. Phytochemicals were least reduced by the sundrying process (29% for Tannins, 14% for flavonoid, 16% for saponins and 19% for phenols. De-bittering of V. amygdalina to improve its palatability leads to the loss of nutrients, while boiling in water improves the beta carotene content, it leads to loss of water soluble vitamins.