alexa Abstract | The effect of different drying temperatures on the nutritional composition and phytochemical constituents of JatrophaMultifida leaves

Der Pharmacia Sinica
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Research Article Open Access

Abstract

Jatropha multifida is very useful in herbal applications; the young leaves are cooked for food in Guinea. Jatropha M. leaves is called different names in different Nigerian language, “lapalapa” in Yoruba, “Wuluidu” in Igbo, and “Zingu binda” in Hausa language . In West Africa especially in Nigeria, they are used in the treatment of constipation, hypertension, fever and a few other applications. It is therefore very crucial to consider the best method of drying suitable for preservation. About One (1) kg of fresh leaves was collected from the College of Forestry in Jos North Local Government Area in Plateau State Nigeria, and it was identified and authenticated. The cleaned leaves were then divided into three groups and subjected to different drying temperatures; for shade drying (30 – 32ºC) JMLSD, oven drying at 40ºC, JML40ºC, and at 80 ºC, JML 80ºC.The mineral composition, proximate food analysis, and phytochemical screening of the different dried samples were determined. The result showed that for nutritional consumption, the shade drying method produced the best result with reduced phytochemical contents and more retained nutritional constituents. But for the medicinal application the 40ºC is the optimum temperature for drying, because of its average nutritional and phytochemical constituents.

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Author(s): Akinsanmi A Oduje and Aguiyi C John

Keywords

different temperatures, mineral composition, proximate food composition, phytochemical constituents, Jatropha multifida leaves

 
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