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

Table 12

Antinutrient content of optimally processed cowpea leaves (100 g dry matter basis).

Processing technique	Nitrates (mg)	Oxalates (mg)	Total phenolics (mg GAE)	Flavonoids (mg CE)	Antioxidant activity (μM TE)
A	232.89 ± 31.40^c	274.85 ± 8.78^a	43.36 ± 6.30^ab	9.78 ± 0.25^ab	37.18 ± 3.12^a
B	303.31 ± 22.63^b	106.44 ± 1.07^d	44.96 ± 2.20^ab	9.38 ± 0.08^ab	36.09 ± 1.98^a
C	218.40 ± 3.48^c	215.73 ± 3.82^b	44.69 ± 2.72^ab	10.31 ± 0.32^a	36.07 ± 0.94^a
D	180.54 ± 38.74^c	128.04 ± 7.76^cd	36.13 ± 0.08^bc	8.27 ± 0.83^b	38.08 ± 0.63^a
E	181.60 ± 4.83^c	116.55 ± 15.37^cd	28.93 ± 5.06^c	9.83 ± 0.57^ab	44.10 ± 8.31^a
F	181.60 ± 4.83^c	137.12 ± 4.88^c	31.71 ± 0.12^c	9.00 ± 1.01^ab	34.66 ± 4.36^a
G	760.00 ± 34.29^a	217.92 ± 6.60^b	48.42 ± 5.35^a	9.97 ± 0.01^ab	38.86 ± 0.91^a
%CV	36.4	72.5	80.4	5.9	26.3
HSD	68.5	22.5	10.9	1.6	22.4
value	<0.001	<0.001	<0.001	0.010	0.840

The values are mean ± SD of duplicates. Values with different letters in the superscript along a column are statistically different. A, blanched oven dried; B, blanched sun dried; C, blanched solar dried; D, fermented oven dried; E, fermented sun dried; F, fermented solar dried; G, fresh leaves.