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Comparative Evaluation of Domestic Processing and Storage Losses of Micronutrients and the Health Benefits of Five Underutilized Green Leafy Vegetables (Glvs)

Philippa C Ojimelukwe*, Felix Okpalanma

Talinum triangulare, Amaranthus hybridus, Gnetum africanum, Pterocarpus mildbraedii and Telfairia occidentalis are underutilized Green Leafy Vegetables (GLVs). Storage and cooking losses undermine their nutritional and health benefits. T. triangulare has strong anti-oxidant properties; A. hybridus is good for managing blood pressure; T. occidentalis possess hypolipidaemic and anti-hyperglycaemic effects; G. africanum possess anti-inflammatory and anti-microbial properties; P. mildbraedii is an anti-microbial agent and is useful for the management of respiratory disorders. This review presents a comparative evaluation of the effects of moist heat treatment (boiling for 5 min at 98°C) and storage (at 29 ± 2°C), on the nutrients found in these vegetables which have health benefits for humans. Moist heat treatment reduces the vitamin content of the GLVs while the mineral content is more stable to cooking and storage conditions. Cooking reduces minerals in T. occidentalis (for zinc, iron, magnesium, and calcium) and iron for Cooking losses were high for niacin in P. mildbraedii; loss of riboflavin was highest in A. hybridus while the loss of vitamin C was highest in T. triangulare. Nutrient loses through other improved processing methods such as sautéing, microwave heating, freezing, irradiation should be established. Processing methods that will reduce the loss of water-soluble vitamins and iron should be investigated. Additional health benefits of each vegetable should be scientifically established.