Effect of Processing Methods on the Nutritional and Phytochemical Properties of Scent Leaf in Anambra State, Nigeria

Abstract

The study examined the effect of processing methods on the nutritional and phytochemical properties of scent leaf. Scent leaf, a popular aromatic herb, was subjected to different processing methods (fresh, sundried, oven dried, and blanched/oven dried) to assess their impact on its nutritional and phytochemical. The results revealed significant variations in various parameters among the processed scent leaves. Nutritional parameters, including moisture, crude fats, crude proteins, crude fiber, total ash, carbohydrates and energy content, were analyzed. The range of values for moisture content, crude protein, crude fat, crude fibre, total ash, carbohydrate and energy contents were 7.70-62.47%, 9.80-13.43%, 1.50 -2.00%, 8.57-11.86%, 6.88-12.50%, 10.88-53.29% and 74.54-242.77kcal. The Phytochemical components (phytates, tannins, and total phenols) also varied significantly among the processed scent leaves. Phytates were highest in fresh leaves (6.12mg/100g) and lowest in blanched/oven-dried leaves (3.91mg/100g). Tannins were highest in fresh leaves (0.14mg/100g) and lowest in sundried leaves (0.10mg/100g). Total phenols were most abundant in fresh leaves (7.36mg/ml) and least in blanched/oven-dried leaves (2.10mg/ml). In conclusion, the choice of processing method significantly affects the nutritional and phytochemical content of the scent leaves, which may have implications for their use in culinary and medicinal applications. These findings provide valuable insights for the optimal utilization of scent leaf in various preparations.