Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius)

Nutritional composition, phytochemical and anti-nutrient properties in blanched, boiled, leaves extract, and its residues respectively of Cnidoscolus aconitifolius, were determined using standard analytical methods. The moisture content significantly differed, with its values ranging from 89.30±0.21% in fresh leaves to 68.10±0.02% in leaf residue; the leave extract had the highest protein content (3.76±0.06%). There was no significant difference in the fat content of the blanched and boiled leave samples (0.30±0.00%), and the ash content significantly decreased. Leaves residue after extraction had the highest energy value (89.79), carbohydrate content (22.96±0.03%), and fibre content (4.07±0.05%). Alkaloids and flavonoids content significantly (pË‚0.05) decreased from 108.33 and 260.00 mg/100 g, respectively in freshly harvested leaves to 83.33 in boiled leaves and 183.33 mg/100 g in the leaves extract, respectively. Carotenoids and oxalate significantly decreased from 1906.67 μg/100 g and 78.33 mg/100 g in freshly harvested leaves to 1840.00 μg/100 g and 31.67 mg/100 g in blanched leaves and leaves residue after extraction, respectively. Boiling increased the saponin content to 243.33 mg/100 g from 225.00 mg/100 g in fresh leaves. Phytate and tannin decreased significantly (pË‚0.05) from 50.00 and 66.67 mg/100 g, in fresh leaves to 15.33 and 19.33 mg/100 g in boiled leaves, respectively. It would be a rich source of nutrients and phytochemicals, if it is well processed to reduce its anti-nutritional content.