Food Sci Nutr. 2018;6:388–394.
Received: 23 September 2017
Revised: 6 November 2017
Accepted: 21 November 2017
Effect of processing on the biochemical contents of Acanthus
montanus (Nees) T. Anderson (Acanthaceae) leaves
| Chinedum Eleazu
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium,
provided the original work is properly cited.
© 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
National Root Crops Research Institute,
Federal University, Ndufu-Alike, Ikwo, Nigeria
Andrew Igwe, National Root Crops Research
Institute, Umudike, Nigeria.
The effect of processing on the biochemical contents of Acanthus montanus leaves
was investigated. The moisture, crude protein, lipid, fiber, ash, and total carbohydrate
contents of the raw vegetable were 59.15, 1.85, 2.32, 3.76, 2.04, and 34.65 g/100 g,
respectively. The saponin, alkaloid, tannin, flavonoid, phenol, and anthocyanin con-
tents of the raw vegetable were 5.35, 4.04, 1.10, 3.53, 2.87, and 1.27 g/100 g, respec-
tively, while it contained 2.65 mg/100 g calcium, 1.14 mg/100 g magnesium,
7.66 mg/100 g potassium, 350.75 μg/g vitamin A, 50.87 mg/100 g vitamin C, and
0.25% titratable acidity. There were significant reductions (p < .05) in the protein, lipid,
fiber, ash, saponin, alkaloid, tannin, phenol, anthocyanin, calcium, magnesium, potas-
sium, vitamin A, vitamin C, and titratable acidity of the boiled or boiled + sun- dried
A. montanus leaves; significant elevation of the moisture contents but significant re-
duction of the total carbohydrate contents of the boiled; and significant reduction of
the moisture contents of the boiled + sun- dried vegetable compared with the raw.
There were significant increases (p < .05) in the total carbohydrate contents of the
boiled + sun- dried leaves; significant reductions (p < .05) in the moisture, saponin, al-
kaloid, and vitamins A and C contents of the sun- dried vegetable; and no significant
differences (p > .05) in the lipid, calcium, potassium, and ash, but significant increases
(p < .05) in the protein, crude fiber, total carbohydrates, tannins, flavonoids, phenols,
anthocyanin, magnesium, and titratable acidity of the sun- dried vegetable when com-
pared with the raw. Sun drying alone either retained or enhanced the release of some
important bioactive compounds in A. montanus leaves. Furthermore, the reduced
moisture content of the sun- dried vegetable together with its increased titratable
acidity will make the sun- dried vegetable uninhabitable for microorganisms, thereby
increasing its shelf life.
drying, minerals, nutrients, polyphenols, vitamins
1 | INTRODUCTION
Vegetable growing is one of the important and branches of hor-
ticulture and has been practiced in most of the countries in the
world since centuries. It is one of the important income sources
of mainly vegetable- growing countries. Vegetables have been used
not only for nutrition purposes, but also to meet personal and so-
cial needs such as curing diseases, beautifying the planet, and so