Effect Of Drying Methods On The Quality Of Shredded Afang (Gnetum Africanum), Atama (Heinsia Crinita), Editan (Lasienthera Africanum).

ABSTRACT

 Study on the effect of drying methods on the quality of shredded Gnetum africanum, Heinsia crinita, Lasienthera africanum was carried out on these three most consumed vegetables in the South-East and South-South regions of Nigeria to increase their shelf life and aid easy utilization of the leaves. Leaves samples were obtained from homestead farms in Akwa Ibom State for the analysis of their Proximate Composition, phytochemicals, Vitamin, minerals content of the leaves, before and after oven drying and sun drying. Results of the proximate composition of the leaves showed that the moisture, ash, crude fiber, crude protein, crude lipid carbohydrate content of the leaves in their fresh forms were:60.42%, 4.22%, 5.51%, 9.73%, 0.3 1%, 40.66% in Gnetum africanum 6.17%, 3.92%, 4.08%, 11.95%, 0.34%, 45.89%, in Heinsia crinita.69.6%, 4.29%, 4.88%, 10.84%, 0.37%, 49.28%.Variation occurred in oven dried ones;6.57% moisture, 9.49% ash, 4.19%, crude fiber, 12.04%, crude protein, 0.82%, crude lipid, 66.89% carbohydrate in Gnetum africanum,1.70%, moisture, 11.81% ash,3.22% crude fiber,16.08% crude protein, 0.53% crude lipid, 66.66% carbohydrate in Heinsia crinita, 2.27% moisture, 13.60% ash, 3.87% crude fiber, 13.52% crude protein, 0.8 1% crude lipid, 65.94%.Carbohydrate in Lasienthera africanum. The data collected from duplicate measurements were used in testing the inference at P > 0.05. Comparisons with previous studies were done. This study reveals that oven drying was better in term of nutrient retention.