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

Table 4

Colour changes of traditional preserved cowpea leaves.

Processing technique	L	a	b	C	H	∆E
S1	43.10 ± 1.39^ab	−1.23 ± 0.32^c	7.00 ± 1.28^ab	7.11 ± 1.26^ab	100.19 ± 3.06^a	3.33 ± 0.90^b
S2	40.77 ± 3.55^b	0.36 ± 0.36^a	2.47 ± 1.70^b	2.53 ± 1.69^b	80.82 ± 12.42^b	NA
S3	45.11 ± 3.52^a	−1.10 ± 0.23^c	8.47 ± 2.78^ab	8.54 ± 2.78^ab	97.60 ± 1.42^a	5.39 ± 3.41^ab
S4	47.82 ± 3.52^a	−0.72 ± 0.59^b	9.67 ± 2.18^a	9.72 ± 2.12^a	95.06 ± 4.78^a	7.74 ± 3.49^a
%CV	6.06	60.5	22.1%	21.6	9.49	66.1
HSD	4.2	0.37	6.7	6.8	10.1	2.4
value	<0.001	<0.001	<0.001	<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.