Abstract

The effect of drying on the nutritional compositions of poriulaca Oleraceci (pursiane), Ocinium i'iride.s (Nchanwu), ('orc/,oru.s u/i/onus (Nchanwu), Asiasia gangellca (Ekere) were determined by proximate, mineral (Ca, Mg, Fe, Na, K, P and vitamin (A and C) analysis using (A.O.A.C., 1975) methods of analysis. The statistical tools used for the analysis were mean, standard deviation, analysis of variance, and Duncan new multiple range test was used to separate the means. The sample were collected and weighed fresh before drying under conditions of sun drying and roomdrying. The Results obtained from fresh samples. The fresh samples have significantly (p<O.05) higher nutritional compositions in protein except protein in some dried A. gauge/lea and in sundried 0. viride . The moisture is significantly higher in fresh samples than in all the dry sample. The ash sample content is higher in fresh sample except for the ash content obtained in P. oleracea and sundried 0. virides. Fresh vegetables had higher values in iron, vitamin A and vitamin C. This was significant at p<O.OS. Difference were also observed in macro- nutrient compositions. This was significant p<O.O5. This result shows that drying have a negative effect on most of the green leafs' vegetables.