Impact of Shadow Drying on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte D’Ivoire

Authors

  • Florentin Acho Biotechnology Laboratory, Biosciences Faculty, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22
  • Lessoy Zoué Biotechnology Laboratory, Biosciences Faculty, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22
  • Sébastien Niamké Biotechnology Laboratory, Biosciences Faculty, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22

Keywords:

food preservation, leafy vegetables, nutritive composition, shadow drying.

Abstract

The abundance of leafy vegetables during the rainy seasons and poor transport and storage systems lead to their post-harvest losses in dry seasons. Effective preservation and storage of these plants would not only reduce their post-harvest losses but make them available throughout the year. Therefore a study was conducted on shadow drying effect on the nutritive and antioxidant properties of five selected leafy vegetables consumed in Southern Côte d’Ivoire. Experiment was conducted as follow: portions of washed and drained fresh leafy vegetables (500 g) were spread on clean filter paper and kept in a well-ventilated room of the laboratory at 25°C for 5, 10 and 15 days. The results of the proximate composition after 15 days of drying were: moisture (14.16 – 20.51%), ash (8.30 -19.16%), crude fibres (11.43 – 21.27%), proteins (9.13 – 19.05%), lipids (3.29 – 7.97%) and carbohydrates (32.45 – 51.74%). The minerals concentration increased with respective values after 15 days of shadow drying: calcium (78.23-337.26 mg/100g), magnesium (70.41-208.46 mg/100g), phosphorus (50.73-184.81 mg/100 g), potassium (363.56-776.73 mg/100g), iron (12.14-63.57 mg/100g) and zinc (12.57-33.95 mg/100g). During shadow drying, vitamin C and carotenoids were subjected to losses estimated to 65.52 – 91.07% and 39.66 – 95.23%, respectively. Contrary to these losses, antioxidant activity increased and ranged from 66.10 to 74.33% after 15 days of shadow drying. All these results suggest that the considerable nutrient contents of shade dried leafy vegetables make them good source of food when supplemented with sources of vitamin C and carotenoids in order to meet the nutritional requirements of Ivorian population.

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Published

2016-07-03

How to Cite

Acho, F., Zoué, L., & Niamké, S. (2016). Impact of Shadow Drying on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte D’Ivoire. American Scientific Research Journal for Engineering, Technology, and Sciences, 21(1), 124–139. Retrieved from https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/1492

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