Effect of Processing Methods on the Sensory Property and Micronutrient Compositions of African Spinach and Fluted Pumpkin Leaves

Abstract

This work assessed the effect of processing methods on the sensory properties and
micronutrient content of African spinach and fluted pumpkin leaves. Using an experimental
study design, six samples of each of the vegetables were processed into squeezed, blanched,
fresh-dried, squeezed-dried, and blanched-dried, with the fresh leaves as the control. These
samples were subjected to mineral and vitamin analysis while sensory evaluation was
performed on egusi soup cooked with processed vegetables using standard methods. The
result of the sensory evaluation indicated that squeezed pumpkin (SP) and squeezed African
spinach (SAS) were the most preferred in terms of general acceptability with scores of
8.50±0.26 and 8.50±0.25 respectively. Squeezed dried Pumpkin (SDP) and blanched dried
African spinach (BDAS) were the least accepted, with a score of 5.35±0.58 and 5. 29±0.34
respectively. Higher concentration of Beta carotene, vitamin C, calcium, iron, sodium,
potassium and magnesium) were found in the fresh control. Blanching, squeezing, and
drying significantly (p<0.05) decreased the micronutrient content of the vegetables. The
findings of this study showed that squeezing can be an alternative method to blanching and
drying for processing African spinach and fluted pumpkin for egusi soup, in terms of
acceptability. Direct air-drying of pumpkin and African spinach (DP and DAS) preserved
most of the micronutrients, therefore, dried shelf-stable products can be used to ensure food
security.