EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (Irvingia gabonensis)

📄 Project Abstract

The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and 6 minutes) as well as blanching and drying of the leaves. Aqueous extracts were obtained from the leaves and the analysis carried out using standard methods. The result showed that whereas some parameters analyzed varied with processing, others remained unaffected. The moisture, protein and fat content did not vary significantly (p<0.05) with treatments while shade drying increased ash content significantly. Shade drying also increased the phytochemicals from 17.50 to 72.50 % for total phenol; 4.53 to 6.72 % for flavonoids and 2.98 to 3.86 % for alkaloid. It also reduced steroids and saponin significantly (p<0.05). Phytate content was non-significantly (p<0.05) reduced by shade and solar drying whereas the other proces...