Some Quality Indices of Gnetum africanum (Afang) Leaves as Affected by Drying Methods
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Date
2022
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Abstract
Gnetum africanum is a tropical plant with origin in the rain forest of Nigeria and contains valuable
nutrients but susceptible to speedy spoilage due to its high moisture content. This necessitates its preservation, through
drying, as it is not readily available for consumers in parts of Nigeria where it is not grown. This research, therefore,
was carried out to evaluate the effect of three drying methods (solar drying, sun drying and oven drying) on some
quality indices of Gnetum africanum leaves with a view to determine the most appropriate drying method for maximum
nutrient retention. Fresh Gnetum africanum leaves were obtained from the local market, defoliated, washed, drained
and sliced. The sliced vegetable was divided to four portions of 200g each. With the initial properties of the fresh
vegetable (sample A) determined, samples B, C and, D were subjected to solar, sun and oven drying respectively. The
properties evaluated were analyzed and the results showed that sun dried vegetable (sample C) had the least overall
quality retention. Moreover, solar dried vegetable (sample B) had the highest quality retention in terms of protein
(3.92%), fat content (6.67%) and carotene (6.10IU) while oven dried one (sample D) had the highest quality retention
of crude fiber (0.63%), ash content (7.87%), carbohydrate (72.49%) and sensory properties (taste, colour, aroma and
texture). These results indicated that drying, especially solar and oven drying can be used to preserve Gnetum africanum
leaves with considerable retention in its nutritional and sensory properties.
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Keywords
Gnetum africanum, Drying, Drying methods, Nutritional properties, Sensory properties