Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf

Agomuo Jude Kelechi; Alaka Ignatius Chukwuemeka; Akajiaku Linda Oluchi; Taiwo Mayomi

doi:doi:10.11648/j.ijnfs.20150401.24

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Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf

Agomuo Jude Kelechi, Alaka Ignatius Chukwuemeka, Akajiaku Linda Oluchi, Taiwo Mayomi

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)

Received: 26 January 2015 Accepted: 6 February 2015 Published: 10 February 2015

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Abstract

Bitter leaf is a leafy vegetable that is widely consumed and cherished in South-Eastern Nigeria. The effect of traditional methods of de-bittering of bitter leaf (Vernonia amygdalina) on the proximate and vitamin contents was studied using potash, palm oil, and salt and boiling process in squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of nutrients increased simultaneously during squeeze-washing. The sample squeezed-washed with palm oil had nutrient retention ranging between 55 to 100% of moisture, ash, crude fibre, fat, vitamin A and vitamin C than other squeeze-washed samples. This could be due to the rigidity of the cells of the sample squeezed-washed with palm oil which did not allow much nutrient to leach into the squeezed leaf water; whereas, the loss of nutrient was practically of the same magnitude (27.3 to 80.5%) in all other samples. The loss of nutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of nutrient initially present. Palm oil should be used in the squeeze-washing of bitter leaf for better nutrient retention.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)
DOI	10.11648/j.ijnfs.20150401.24
Page(s)	103-110
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Bitter Leaf, Palm Oil, Potash, Salt, Squeeze-Washing

References

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APA Style

Agomuo Jude Kelechi, Alaka Ignatius Chukwuemeka, Akajiaku Linda Oluchi, Taiwo Mayomi. (2015). Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf. International Journal of Nutrition and Food Sciences, 4(1), 103-110. https://doi.org/10.11648/j.ijnfs.20150401.24

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ACS Style

Agomuo Jude Kelechi; Alaka Ignatius Chukwuemeka; Akajiaku Linda Oluchi; Taiwo Mayomi. Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf. Int. J. Nutr. Food Sci. 2015, 4(1), 103-110. doi: 10.11648/j.ijnfs.20150401.24

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AMA Style

Agomuo Jude Kelechi, Alaka Ignatius Chukwuemeka, Akajiaku Linda Oluchi, Taiwo Mayomi. Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf. Int J Nutr Food Sci. 2015;4(1):103-110. doi: 10.11648/j.ijnfs.20150401.24

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@article{10.11648/j.ijnfs.20150401.24,
  author = {Agomuo Jude Kelechi and Alaka Ignatius Chukwuemeka and Akajiaku Linda Oluchi and Taiwo Mayomi},
  title = {Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {103-110},
  doi = {10.11648/j.ijnfs.20150401.24},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.24},
  abstract = {Bitter leaf is a leafy vegetable that is widely consumed and cherished in South-Eastern Nigeria. The effect of traditional methods of de-bittering of bitter leaf (Vernonia amygdalina) on the proximate and vitamin contents was studied using potash, palm oil, and salt and boiling process in squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of nutrients increased simultaneously during squeeze-washing. The sample squeezed-washed with palm oil had nutrient retention ranging between 55 to 100% of moisture, ash, crude fibre, fat, vitamin A and vitamin C than other squeeze-washed samples. This could be due to the rigidity of the cells of the sample squeezed-washed with palm oil which did not allow much nutrient to leach into the squeezed leaf water; whereas, the loss of nutrient was practically of the same magnitude (27.3 to 80.5%) in all other samples. The loss of nutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of nutrient initially present. Palm oil should be used in the squeeze-washing of bitter leaf for better nutrient retention.},
 year = {2015}
}

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TY  - JOUR
T1  - Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf
AU  - Agomuo Jude Kelechi
AU  - Alaka Ignatius Chukwuemeka
AU  - Akajiaku Linda Oluchi
AU  - Taiwo Mayomi
Y1  - 2015/02/10
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150401.24
DO  - 10.11648/j.ijnfs.20150401.24
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 103
EP  - 110
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.24
AB  - Bitter leaf is a leafy vegetable that is widely consumed and cherished in South-Eastern Nigeria. The effect of traditional methods of de-bittering of bitter leaf (Vernonia amygdalina) on the proximate and vitamin contents was studied using potash, palm oil, and salt and boiling process in squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of nutrients increased simultaneously during squeeze-washing. The sample squeezed-washed with palm oil had nutrient retention ranging between 55 to 100% of moisture, ash, crude fibre, fat, vitamin A and vitamin C than other squeeze-washed samples. This could be due to the rigidity of the cells of the sample squeezed-washed with palm oil which did not allow much nutrient to leach into the squeezed leaf water; whereas, the loss of nutrient was practically of the same magnitude (27.3 to 80.5%) in all other samples. The loss of nutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of nutrient initially present. Palm oil should be used in the squeeze-washing of bitter leaf for better nutrient retention.
VL  - 4
IS  - 1
ER  -

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Author Information

Agomuo Jude Kelechi

Department of Food Science and Technology, Federal University Dutsin-ma, Katsina State, Nigeria
Alaka Ignatius Chukwuemeka

Department of Food Science and Technology, Ebonyi State University, Ebonyi State, Nigeria
Akajiaku Linda Oluchi

Department of Food Science and Technology, Federal University of Technology Owerri, Owerri, Imo State, Nigeria
Taiwo Mayomi

Department of Food Science and Technology, Federal University Dutsin-ma, Katsina State, Nigeria

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Agomuo Jude Kelechi, Alaka Ignatius Chukwuemeka, Akajiaku Linda Oluchi, Taiwo Mayomi. (2015). Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf. International Journal of Nutrition and Food Sciences, 4(1), 103-110. https://doi.org/10.11648/j.ijnfs.20150401.24

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ACS Style

Agomuo Jude Kelechi; Alaka Ignatius Chukwuemeka; Akajiaku Linda Oluchi; Taiwo Mayomi. Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf. Int. J. Nutr. Food Sci. 2015, 4(1), 103-110. doi: 10.11648/j.ijnfs.20150401.24

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AMA Style

Agomuo Jude Kelechi, Alaka Ignatius Chukwuemeka, Akajiaku Linda Oluchi, Taiwo Mayomi. Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf. Int J Nutr Food Sci. 2015;4(1):103-110. doi: 10.11648/j.ijnfs.20150401.24

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@article{10.11648/j.ijnfs.20150401.24,
  author = {Agomuo Jude Kelechi and Alaka Ignatius Chukwuemeka and Akajiaku Linda Oluchi and Taiwo Mayomi},
  title = {Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {103-110},
  doi = {10.11648/j.ijnfs.20150401.24},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.24},
  abstract = {Bitter leaf is a leafy vegetable that is widely consumed and cherished in South-Eastern Nigeria. The effect of traditional methods of de-bittering of bitter leaf (Vernonia amygdalina) on the proximate and vitamin contents was studied using potash, palm oil, and salt and boiling process in squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of nutrients increased simultaneously during squeeze-washing. The sample squeezed-washed with palm oil had nutrient retention ranging between 55 to 100% of moisture, ash, crude fibre, fat, vitamin A and vitamin C than other squeeze-washed samples. This could be due to the rigidity of the cells of the sample squeezed-washed with palm oil which did not allow much nutrient to leach into the squeezed leaf water; whereas, the loss of nutrient was practically of the same magnitude (27.3 to 80.5%) in all other samples. The loss of nutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of nutrient initially present. Palm oil should be used in the squeeze-washing of bitter leaf for better nutrient retention.},
 year = {2015}
}

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TY  - JOUR
T1  - Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf
AU  - Agomuo Jude Kelechi
AU  - Alaka Ignatius Chukwuemeka
AU  - Akajiaku Linda Oluchi
AU  - Taiwo Mayomi
Y1  - 2015/02/10
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150401.24
DO  - 10.11648/j.ijnfs.20150401.24
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 103
EP  - 110
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.24
AB  - Bitter leaf is a leafy vegetable that is widely consumed and cherished in South-Eastern Nigeria. The effect of traditional methods of de-bittering of bitter leaf (Vernonia amygdalina) on the proximate and vitamin contents was studied using potash, palm oil, and salt and boiling process in squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of nutrients increased simultaneously during squeeze-washing. The sample squeezed-washed with palm oil had nutrient retention ranging between 55 to 100% of moisture, ash, crude fibre, fat, vitamin A and vitamin C than other squeeze-washed samples. This could be due to the rigidity of the cells of the sample squeezed-washed with palm oil which did not allow much nutrient to leach into the squeezed leaf water; whereas, the loss of nutrient was practically of the same magnitude (27.3 to 80.5%) in all other samples. The loss of nutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of nutrient initially present. Palm oil should be used in the squeeze-washing of bitter leaf for better nutrient retention.
VL  - 4
IS  - 1
ER  -

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