Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves

Table 1

Proximate composition of traditional preserved cowpea leaves (per 100 g/dmb).

Processing technique	Moisture (g)	Crude protein (g)	Crude fat (g)	Crude fibre (g)	Crude ash (g)	Carbohydrates (g)	Energy values (kcal)
S1	10.3 ± 0.3^b	33.3 ± 3.0^a	4.3 ± 0.3^a	15.9 ± 2.3^a	8.2 ± 1.0^b	51.7 ± 4.4^a	371.2 ± 7.9^a
S2	87.0 ± 0.6^a	31.0 ± 0.4^ab	2.9 ± 0.4^b	15.5 ± 0.5^a	14.1 ± 0.4^a	47.8 ± 0.9^b	341.0 ± 2.0^c
S3	10.6 ± 0.3^b	27.6 ± 1.1^b	1.9 ± 0.5^c	15.1 ± 0.7^a	15.0 ± 1.2^a	52.3 ± 2.2^a	336.7 ± 8.3^bc
S4	11.0 ± 0.5^b	29.8 ± 1.0^c	1.9 ± 0.2^c	14.5 ± 2.3^a	13.4 ± 0.5^a	52.8 ± 2.6^a	347.4 ± 9.9^b
%CV	109.1	15.3	104.6	15.5	19.3	8.0	5.1
HSD	29.6	1.78	3.02	14.6	4.3	1.55	6.49
value	<0.001	<0.001	<0.001	0.050	<0.001	<0.001	<0.001

The values are mean ± SD of duplicates. Values with different letters in the superscript along the column are statistically different. S1, blanched sun dried; S2, fresh leaves; S3, shadow dried; S4, unblanched sun dried. All the variables are in dry matter basis except for moisture content.