FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Blanching, oxalate, phytate, vegetables, antinutrients, titrimetric
The effect of blanching time on the oxalate and phytate content of five non-conventional green leafy vegetables consumed in Benue State, Nigeria, was investigated. Titrimetric analysis was employed to determine the levels of oxalate and phytate in Justicia schimperi (Abushi), Hibiscus sabdariffa (Ashwe), Fiscus sur (“Tur”), Cucurbita spp (“Furum”) and Ocimumgratissimum (“Kunguleku-Utamen”) before and after blanching. The oxalate content of unblanched and blanched samples were compared. The results revealed that the oxalate content of all the studied vegetables decreased with increase in blanching time. The maximum level of oxalate was observed in Hibiscus sabdariffa (2189 mg/100g) while the minimum level of oxalate was observed in Ficus Sur
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