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

Table 13

Colour changes of optimally processed cowpea leaves.

Processing technique	L	a	b	C	H	∆E
A	39.28 ± 3.21^ab	−2.54 ± 0.02^c	7.12 ± 0.03^a	7.56 ± 0.03^ab	109.60 ± 0.09^a	16.62 ± 1.95^b
B	37.77 ± 3.46^b	−0.11 ± 0.14^bc	1.93 ± 0.70^a	1.94 ± 0.71^b	92.53 ± 2.73^cd	22.05 ± 1.49^a
C	38.35 ± 0.03^b	−0.25 ± 0.40^bc	3.30 ± 1.37^a	3.33 ± 1.34^b	96.33 ± 7.63^bc	20.48 ± 0.92^a
D	50.13 ± 6.17^a	0.80 ± 0.35^ab	6.16 ± 0.34^a	6.22 ± 0.29^ab	82.51 ± 3.58^d	15.35 ± 0.27^b
E	37.77 ± 3.46^b	−0.11 ± 0.14^bc	1.93 ± 0.70^a	1.94 ± 0.71^b	92.53 ± 2.73^cd	22.05 ± 1.49^a
F	50.13 ± 6.17^a	0.80 ± 0.35^ab	6.16 ± 0.34^a	6.22 ± 0.29^ab	82.51 ± 3.58^d	15.35 ± 0.27^b
G	26.94 ± 2.38^b	3.84 ± 3.06^a	−10.22 ± 5.64^b	11.06 ± 6.04^a	105.70 ± 0.02^ab	NA
%CV	40.1	42.3	95.4	43.4	73.4	66.8
HSD	11.35	3.30	6.2	6.1	10.47	3.40
value	<0.001	<0.001	<0.001	0.003	<0.001	<0.001

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.