EFFECTS OF DIFFERENT DRYING METHODS ON THE PROXIMATE AND PHYTOCHEMICAL COMPOSITION OF LECANIODISCUS CUPANIOIDES AND FICUS OTTONIFOLIA LEAFY VEGETABLES

This study investigated the effects of different drying methods on the proximate and phytochemical composition of Lecaniodiscus cupanioides and Ficus ottonifolia leafy vegetables. Fresh leaves of the two plant species were subjected to different drying treatments, including shade drying, freeze drying, and oven drying at 40°C, 50°C, and 60°C. The processed samples were evaluated for moisture, crude protein, fat, fibre, ash, and carbohydrate contents, as well as selected phytochemicals including carotenoids, hydrogen cyanide, oxalate, alkaloids, saponins, phytate, phenolics, tannins, flavonoids, and glucosinolates. The results revealed that drying methods significantly influenced the proximate and phytochemical composition of the two leafy vegetables (P<0.05). Moisture content ranged from 9.22 to 65.51% L. cupanioides and from 13.19 to 60.03% in F. ottonifolia. Crude protein, fat, fibre, ash, and carbohydrate contents varied among drying treatments. The phytochemical results also showed considerable variations in response to drying method and temperature. Generally, freeze drying and low-temperature drying appeared to preserve some heat-sensitive phytochemicals more effectively, whereas oven drying produced variable effects depending on the compound under consideration. The findings demonstrate that drying method is an important factor in determining the nutritional and phytochemical quality of indigenous leafy vegetables. Appropriate drying techniques may therefore improve the preservation, storage, and utilization of L. cupanioides and F. ottonifolia as nutrient-rich and phytochemically valuable vegetables.