Effects of heat treatment on the nutrient composition, phytochemical properties and indices of fat quality of fresh and dried leaves and seeds of Piper guineense (Uziza)
Keywords:
Piper guineense seeds, Piper guineense leaves, carotenoids, nutrientsAbstract
This study evaluated the effect of drying on the nutrient composition, phytochemical constituents, and indices of fat quality of fresh and dried leaves and seeds of Piper guineense (Uziza). The fresh and dried leaves and seeds of P. guineense were analyzed for phytochemical, vitamin, mineral, carotenoid, and quality indices. The results showed that fresh P. guineense leaves had the highest total phenol (1047.33 mg/100g), flavonoid (0.66 mg/100g), zinc (0.42 mg/100g), copper (0.10 mg/100g), vitamin C (2.49 mg/100g) and carotenoid contents while the dried P. guineense seeds had the lowest flavonoid (0.33 mg/100g), total phenol (975.87 mg/100g), iron (2.23 mg/100g) and vitamin C (1.85 mg/100g), but highest values for alkaloid (1.80 mg/100g), Magnesium (142.01 mg/100g) and the quality indices. The fresh P. guineense seeds had the highest tannins (3.55 mg/100g) and the B-vitamins, while the dried P. guineense leaves had the highest iron (3.14 mg/100g) and the lowest tannins (3.23 mg/100g). The seeds had significant amounts of crude fat. The study concluded that fresh P. guineense leaves had the highest nutrient quality, making them a valuable resource for food and medicine. The study’s findings have implications for the preservation and utilization of P. guineense, particularly in tropical regions where the plant is widely used. The study examined the effect of drying on the leaves and seeds of P. guineense, providing insights into the impact of drying on the properties of these two consumed plant parts.
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