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• Published Subscription 21 Apr 2018

  Effect of Microwave Drying on Chemical Composition of Some Leafy Vegetables

  By Ibrahim T A, Omosuli S. V., Oloye D. A.

  Abstract: Three selected edible leafy vegetables (Vernonia amygdalina, Ocimum gratissimum and Telfeiria occidentalis) were microwaved to dryness, crushed to powder and analyzed for their proximate, mineral and vitamin C composition. It was investigated that their proximate composition varied between 10.0% to 13.0% (moisture), 10.0% to 20.0% (ash), 1.5% to 3.5% (crude fiber), 10.5% to 19.0% (crude fat), 0.3% to 1.6% (crude protein), 54.2% to 66.3% (carbohydrate) and 314.0 kcal to 389.0 …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 3, 2016 · pp. 18–21 Read article →