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

Table 3

Antinutrient content and antioxidant activity of traditional preserved cowpea leaves (mg/100 g dry matter basis).

Processing technique	Nitrates (mg)	Oxalates (mg)	Total phenolics (mg GAE)	Flavonoids (mg CE)	Antioxidant activity (μM TE)
S1	509.02 ± 138.55^b	151.90 ± 25.73^b	20.75 ± 2.64^a	4.45 ± 2.17^ab	21.90 ± 12.16^b
S2	731.19 ± 73.48^a	142.86 ± 29.83^b	23.10 ± 9.91^a	7.78 ± 1.67^a	45.01 ± 1.55^a
S3	389.96 ± 11.72^c	141.62 ± 28.99^b	17.02 ± 1.19^a	1.92 ± 0.11^b	3.25 ± 2.67^b
S4	495.26 ± 245.62^bc	191.85 ± 21.63^a	25.69 ± 2.73^a	6.39 ± 2.69^ab	20.40 ± 6.17^b
%CV	20.2	15.3	20.5	46.8	44.9
HSD	177.7	35.8	21.9	5.73	23.0
value	<0.001	<0.001	0.092	0.016	<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.