​Thermal Processing and Fermentation Improves the Physicochemical and Functional Properties of Dehydrated Agathi Leaves (Sesbania grandiflora L.)

Abstract

Background: Green leafy vegetables (GLVs) are seasonal and perishable nature. It undergoes substantial-quality changes immediately after harvest that may lead to loss of its freshness. Hence this experiment was aimed to process and preserve Agathi leaves by dehydration and study the influences of thermal processing and fermentation on its physicochemical and functional properties. Methods: Agathi leaves were separted from stalks, cleaned, washed then subjected to thermal treatments such as boiling (20 min), simmering (10 min) and steaming (10 min) followed fermentation with Baker’s yeast (3% w/w concentration, 20 hours incubation at pH 6.5, 30°C temperature). The processed leaves were cabinet dried at 60°C for 4-5 hours then powdered and stored in an airtight container. The physicochemical and functional properties of the Agathi leaf powders were determined by following standard methods. Result: The processed Agathi leaf powders contain 5.60-8.10% moisture, 35.12-45.90g/100g protein, 6.47-11.41g/100 g minerals and 7.74-9.75 g/100 g crude fibre. Bulk density, Water absorption capacity, Oil absorption capacity, Emulsifying activity and Foaming capacity of the leaf powders were ranged from 0.56 to 0.67g/mL, 2.69 to 3.95 g/g, 0.96 to 1.23 g/g, 48.26 to 67.73% and 23.06 to 51.83% respectively. Thermal and fermentation treatments have significantly changed/altered the physicochemical and functional properties of Agathi leaf powders. The findings suggest that Agahti leaf powder is rich in protein, minerals and crude fibre and showed good functional properties that could be used to develop functional food products.