EFFECT OF SUN DRYING ON NUTRITIVE AND ANTIOXIDANT PROPERTIES OF FIVE LEAFY VEGETABLES CONSUMED IN SOUTHERN CÔTE D’IVOIRE

Abstract

This study aimed to evaluate the effect of sun drying on nutrient and antioxidant properties of five leafy vegetables (Basella alba, Colocasia esculenta, Solanum melongena, Talinum triangulare and Corchorius olitorus) commonly used in Southern Côte d’Ivoire. The result of this study revealed that sun drying increased some nutrient contents by concentration phenomenon after 1, 2 and 3 days at 30-32 °C. Ash, fibres, proteins, lipids and carbohydrates contents varied after 3 days of sun drying as follow: 10.12 ± 0.00 to 25.78 ± 0.00 %, 16.50 ± 0.00 to 29.81 ± 0.01 %, 16.67 ± 0.01 to 23.68 ± 0.00 %, 6.28  ± 0.00 to 14.24  ± 0.00 % and 10.21  ± 0.00  to 37.68 ± 0.00 %. The mineral contents increased with respective values after 3 days of sun drying: calcium (82.86-481.65 mg/100 g), magnesium (81.98-298.46 mg/100 g), phosphorus (63.41-297.69 mg/100 g), potassium (419.81-993.41 mg/100 g), iron (20.05-90.37 mg/100 g), sodium (19.43-150.51 mg/100 g) and zinc (15.76-64.39 mg/100 g). However, anti-nutritional factors such as oxalates varied from 123.01 to 815.97 mg/ 100 g for the same period of drying. Losses of vitamin C and carotenoids were estimated to 85.12-96.42% and 98-100% respectively. Contrary to these losses, the antioxidant activity increased and ranged from 75.92 to 82.30% after 3 days of sun drying. All these results suggest that sun drying technique could contribute efficiently to the nutritional requirements and to the food security of Ivorian population.