Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables

Table 1. Phytochemical composition (mg/100g) of rawand processed black jack, bitter lettuce and cassava leaves

Vegetables	Processing methods	Total phenolic content(mgGAE/100g)	Total flavonoid content(mg CE/100g)
Cassava leaves	Raw	22.7±1.09^c	3.0±0.07^c
	Boiling	1.7±0.26^a	0.2±0.04^a
	Fermentation	27.9±2.53^c	0.6±0.14^b
	Blanching-solar drying	15.2±3.11^bc	0.4±0.46^ab
	Blanching-sun drying	11.3 ±0.68^b	0.6±0.07^b
	Direct solar drying	67.6±3.04^d	0.3±0.02^a
	Direct sun drying	85.7 ± 0.56^e	0.4±0.03^ab

Bitter lettuce	Raw	16.2 ± 0.44^b	3.4±0.06^d
	Boiling	1.8±0.28^a	0.03±0.00^a
	Fermentation	4.1±0.01^a	0.3±0.07^b
	Blanching-solar drying	10.9 ± 0.44^ab	0.3±0.01^b
	Blanching-sun drying	8.48 ± 2.74^ab	0.4±0.07^bc
	Direct solar drying	36.3 ± 3.74^c	0.5±0.03^c
	Direct sun drying	41.1 ± 4.09^c	0.5±0.04^c

Blackjack	Raw	19.9±1.13^b	3.9±0.03^d
	Boiling	0.9±0.14^a	0.2±0.02^a
	Fermentation	5.8±0.78^ab	0.3±0.03^ab
	Blanching-solar drying	7.6 ± 0.75^ab	0.5±0.11^b
	Blanching-sun drying	11.4 ± 1.48^ab	0.7±0.00^c
	Direct solar drying	68.4 ± 9.67^c	0.8±0.04^c
	Direct sun drying	70.9 ± 3.87^c	0.7±0.04^c