Abstract
The vitamin profiles of selected common vegetables as affected by three different drying methods were investigated. Seven vegetables were each subjected to three drying methods: air drying, oven drying and freeze drying. The experiment was a 3x7 factorial arrangement in a completely randomized design. Dried leaves were thereafter milled and analyzed for selected phytochemical contents (total carotenoids, pyridoxine, riboflavin, ascorbic acid, tocopherol and ergocalciferol). Air dried sample had significantly higher (P<0.05) total carotenoids (1177.49 μg/100g), pyridoxine (0.588 mg/100g), riboflavin (0.455 mg/100g), ascorbic acid (39.114 mg/100g), ergocalciferol (46.554 μg/100g) and tocopherol (57.522 μg/100g) compared with other drying methods. Air dried moringa had significantly higher (P<0.05) total carotenoids (1079.482 μg/100g), riboflavin (0.412 mg/100g), ergocalciferol (46.397 μg/100g) and tocopherol (58.445 μg/100g) while air dried gourd melon had the higher (P<0.05) pyridoxine (0.732 mg/100g). Interaction of drying methods on leaf types was significantly higher (P<0.05) for air dried samples compared to other drying methods. In conclusion, vitamin and provitamin profiles were most preserved by air drying method.
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