1 Department of Biochemistry, Faculty of Science, University of Yaoundé, B.P. 812, Cameroon.
2 Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, University of Ngaoundéré, Cameroon.
Research Article
World Journal of Advanced Research and Reviews, 2022, 16(01), 727-734
Article DOI: 10.30574/wjarr.2022.16.1.0430
Received on 06 May 2022; revised on 20 October 2022; accepted on 23 October 2022
The present study was conducted to determine the influence of cooking methods on the nutritional potential of Telfairia occidentalis leaves. Standard methods were used for the analysis of nutrient and anti-nutrient contents. The analyses were carried out in triplicate and the results showed that raw T. occidentalis leaves contain interesting levels of crude fibre (25.3 g), carbohydrates (24.3 g), protein (24 g), fat (8.2 g) and ash (8.3 g). The descending order of mineral content obtained in this study is as follows: K> Ca>Mg>P>Fe>Mn>Na>Zn>Cu. The boiled samples without kanwa (rock salt) had the highest contents of crude fibre, calcium, zinc and copper. However, these leaves contained antinutrients such as oxalates (31.3 mg), phytates (1.3 mg), saponins (23.6 mg). These antinutrients were considerably reduced by cooking. In the boiled samples without kanwa (rock salt), we observed the highest reduction rates: 70.4% for oxalates and 53.8% for phytates. It would therefore be very beneficial to consume Telfairia occidentalis leaves boiled without kanwa (rock salt).
Telfairia occidentalis; Cooking; Kanwa; Nutritional potential; Antinutrients
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Ruth Viviane DJUIKWO NKONGA, Mathurin KIDJE NEGUEM, Mercy ACHU LOH BIH, Germaine YADANG and Elie FOKOU. Influence of cooking methods on the nutritional composition of Telfairia occidentalis leaves. World Journal of Advanced Research and Reviews, 2022, 16(1), 727-734. Article DOI: https://doi.org/10.30574/wjarr.2022.16.1.0430