Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow.

The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth ( L.), black nightshade ( Mill.) and jute mallow ( L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β-carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β-carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β-carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β-carotene. Drying under shade resulted in less loss of β-carotene than drying in cabinet at 50 and 60°C.