The leaves of 14 non-conventional vegetables consumed by rural populace in Michika Local Government Area of Adamawa State, Nigeria were assessed for vitamin and effect of blanching on their nutrients and anti-nutrients content. Ficus asperifolia has the highest level of vitamins followed by Adansonia digitata. These values are higher compared to those of some common Nigerian vegetables. Data obtained for proximate composition showed that the leaves have high carbohydrate, crude protein and crude fiber. The anti-nutritional factors were analyzed; oxalate, hydrogen cyanide (HCN), tannin, alkanoids and phytate, in the vegetables were lower than the range of values reported for most vegetables. Results after blanching showed that, vitamin content, nutrient composition and anti-nutrients decrease. Though the anti-nutrients decrease as a result of blanching, the leaves are best used in diet preparation before blanching as the anti-nutrient content of the leaves before the blanching are below the established toxic level.
Key words: Vitamin, nutritional, anti-nutritional, non-conventional, vegetable.
Copyright © 2020 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0