Influence of cooking methods on the nutritional composition of Telfairia occidentalis leaves

The present study was conducted to determine the influence of cooking methods on the nutritional potential of Telfairia occidentalis leaves. Standard methods were used for the analysis of nutrient and anti-nutrient contents. The analyses were carried out in triplicate and the results showed that raw T. occidentalis leaves contain interesting levels of crude fibre (25.3 g), carbohydrates (24.3 g), protein (24 g), fat (8.2 g) and ash (8.3 g). The descending order of mineral content obtained in this study is as follows: K> Ca>Mg>P>Fe>Mn>Na>Zn>Cu. The boiled samples without kanwa (rock salt) had the highest contents of crude fibre, calcium, zinc and copper. However, these leaves contained antinutrients such as oxalates (31.3 mg), phytates (1.3 mg), saponins (23.6 mg). These antinutrients were considerably reduced by cooking. In the boiled samples without kanwa (rock salt), we observed the highest reduction rates: 70.4% for oxalates and 53.8% for phytates. It would therefore be very beneficial to consume Telfairia occidentalis leaves boiled without kanwa (rock salt).