EFFECT OF STEAMING ON THE PHYTOCHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF SENNA OCCIDENTALLIS (COFFEE SENNA)

The processing of medicinal plants plays a vital role in traditional medicine, as it profoundly affects treatment efficacy and safety.Heating has been an important method in the preparation of medicinal plants. In northern Nigeria Senna occidentallis is notable for its edible uses usually prepared by steaming, hence this study aims to investigate the effect of steaming on the phytochemical composition and nutritional value of the plant.Cold maceration and liquid liquid extraction method was employed for the extraction.Standard methods were employed for the phytochemicals and proximate analysis. Steaming increased the moisture content and crude fat but reduced the crude protein, crude fibre, ash compositionsand carbohydrate content. Aside from phenols which decreased by steaming every other phytochemicals were increased by steaming.The findings of this study will provide valuable insights into the effects of heat treatment on the phytochemical composition and nutritional value of Senna occidentalis, Informing the optimization of processing and storage protocols to preserve the plants nutrient profile and potential health advantages.