Effects Of Processing On Nutritional Components Of Vernonia Amygdalina:- Obi Mirian-Therese A

ABSTRACT The plural utility of Vernonia amygdalina Del. has created a great importance around this plant. which has lead users, especially within the South-Eastern part ofNigeria, to adapt various (single in the preparation of food. The effect of two of these techniques on the proximate indices and more phytochemical components was studied in this work. The combined effect of abrasion and blanching as seen in the comparison of carbohydrate, crude fibre and Flavonoids in processed and unprocessed leaves of Vernonia amygdaline Del. is enough to draw the necessary conclusion. While the unprocessed leaves of Vernonia amygdalina Del. was found to contain Carbohydrate (38.03±0.06), Crude fibre (18.17±0.06) and Flavonoids 4.89mg/100g of extract (Udochukwu et al., 2015), the extract of the processed leaves were, from this study, found to contain Carbohydrate (26.20±1.50), Crude fibre (12.00±0.11) and Flavonoid (2.54±2.02) all in mg/lOOg