ABSTRACT
This study determined the chemical composition and organoleptic attributes of three selected vegetables consumed in Njikoka local government area, Anambra state, Nigeria. The vegetables used for the study
were Ipomea batatas, Portulaca olercea and Corchorus tridens purchased from local market in Enugwu-
Ukwu, Njikoka local government area, Anambra State, Nigeria. The vegetables were processed (sun and
shade dried).
The fresh samples served as the controls. Nine yam dishes based on fresh, sun and shade
dried of the vegetables were prepared. The vegetable samples and the dishes were analysed for nutrient
and antinutrient contents using modern assay techniques. The results demonstrated that shade and sun
drying increased various nutrients. The nutrient values for the dishes were lower than those of the
vegetable samples. The sensory evaluations of the dishes were generally accepted by the judges as judged
by the results. The nutrient content of these lesser-known vegetables and their dishes are promising.
These vegetables and their dishes could upgrade the micronutrient densities of some of our traditional d es
based only on popular vegetables that are scarce during dry season.
This study determined the chemical composition and organoleptic attributes of three selected vegetables consumed in Njikoka local government area, Anambra state, Nigeria. The vegetables used for the study
were Ipomea batatas, Portulaca olercea and Corchorus tridens purchased from local market in Enugwu-
Ukwu, Njikoka local government area, Anambra State, Nigeria. The vegetables were processed (sun and
shade dried).
The fresh samples served as the controls. Nine yam dishes based on fresh, sun and shade
dried of the vegetables were prepared. The vegetable samples and the dishes were analysed for nutrient
and antinutrient contents using modern assay techniques. The results demonstrated that shade and sun
drying increased various nutrients. The nutrient values for the dishes were lower than those of the
vegetable samples. The sensory evaluations of the dishes were generally accepted by the judges as judged
by the results. The nutrient content of these lesser-known vegetables and their dishes are promising.
These vegetables and their dishes could upgrade the micronutrient densities of some of our traditional d es
based only on popular vegetables that are scarce during dry season.
