Effect of Drying Methods on Nutrient Profile of Eggplant, Basil and Utazi Leaves

Student: Grace Randy Dickson (Project, 2025)
Department of Nutrition and Dietetics
Imo State University, Owerri, Imo State

Abstract

ABSTRACT
The study evaluated the effects of drying methods on the nutrient of some cultivated and wild leafy vegetables. Two hundred grams of eggplant leaves, basil leaves and utazi leaves were procured from Relief market Owerri, Imo State and identified by a crop scientist in the Department of Crop Science, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri. The leaves were divided into three portions 50g for shade dried, sundried and fresh leaves respectively. The samples were grouped as follows: sample A1 (fresh eggplant leaf), sample A2 ( shade dried eggplant leaf), sample A3 (sundried eggplant leaf), sample B1 (fresh utazi leaf), sample B2 (shade dried utazi leaf), sample B3 (sun dried utazi leaf), sample C1 (fresh basil leaf), sample C2 ( shade dried basil leaf), sample C3 (sun dried basil leaf). Nutrient and mineral analysis were carried out using standard methods. Results were expressed using means and standard deviation. Analysis of variance was used to compare the means while tukey test was used to separate the means. Significant difference was set at p

Keywords
effect drying methods nutrient profile eggplant basil utazi leaves
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