Effect Of Pre-Drying Treatment On Quality Characteristics Of Dried Pumpkin Leaves:- Uko Elizabeth

ABSTRACT

The aim of this study was to compare the effect of different drying methods: Ascorbic acid drying, Calcium chloride drying, Steam drying systems on the nutritional content of Telfaria occidentalis. Fresh Telfaria occidentalis leaves purchased from the market were subjected to drying using different drying systems. The dried leaf products were analyzed using standard laboratory procedure for proximate composition, mineral content, vitamin content and sensory quality. The results indicate that with the exception of carbohydrate and crude fat, products of the chemical dying system had better proximate composition. Mineral composition and vitamin content of the chemically processed dried vegetables were higher than that of conventional drying methods. All the dried vegetable leaves showed acceptable level ofsensory properties