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Research Article Open access CC BY 4.0

Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

E. U. Onwurafor, E. O. Uzodinma, A. N. Nwosu, S. S. Ude

Asian Food Science Journal · pp. 62–69 · Published 23 Jun 2022

10.9734/afsj/2022/v21i930453

Abstract

Aims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion). Study Design:  Experimental design was based on completely randomized design (CRD). Methodology:  Ficus capensis (Moracae) leafy vegetable drink was processed by immersing the leaves in water (1:10) weight/liquid ratio. Three portions of samples were prepared and boiled separately in a stainless steel pot immersed in a water bath (temperature =100 oC) for 30, 60, and 90 min, respectively, and filtered. The samples were evaluated for proximate composition, minerals, phytochemicals, antinutrients, and physicochemical properties using standard methods.  Results: Protein, carbohydrate, and ash contents and energy value of the drink were affected differently by process times. Alkaloids, ascorbic acid, and calcium contents were lowest in samples processed by 90 min boiling. Drink processed by boiling the leaves for 60 min had the highest pro-vitamin A (12.51 mg/100ml), zinc (3.18 mg/100ml, flavonoid (18.4 g/100ml), and carotenoid (17.2 g/100ml), and 90 min processed drink had the highest vitamin B1 (0.35 mg/100ml) content. The iron contents ranged from 2.8-8.7 mg/100ml, and the values varied among different boiling times. Cyanide, phytate, and tannin contents decreased progressively as the processing times increased. Conclusion: The nutrient contents of Ficus capensis (Moracae) drink were affected by process time, however, boiling the leave for 60 min was established as the best process time for the  Ficus capensis vegetable drink processing.

Ficus capensis drink phytochemicals vegetable vitamins and minerals process time

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