Table 3.

Effect of drying and cooking on the nutritional and phytochemical composition (dry weight basis) of morogo (Amaranthus hybridus) leafy vegetable

Component	Effect of drying		Effect of cooking
	t statistic	Changea (%)	t statistic	Changeb (%)
Ash	0.56	0.65 ± 0.32	24.58*	8.18 ± 0.38
Fat	−0.52	−1.56 ± 0.28	−19.84*	−17.38 ± 0.26
Carbohydrates	0.52	0.97 ± 0.05	2.34	7.00 ± 1.39
Protein	1.85	1.86 ± 0.17	−11.50*	−9.97 ± 0.12
Fiber	−3.14*	−7.34 ± 0.52	5.87*	13.47 ± 1.94
DPPH	1.55	13.00 ± 0.08	8.04*	53.59 ± 0.39
FRAP	2.32	13.07 ± 0.19	11.02*	52.51 ± 0.15
Total polyphenols	0.41	2.98 ± 0.28	11.98*	58.33 ± 0.58
Myricetin	0.25	0.75 ± 1.37	38.09*	51.97 ± 0.38
Quercetin	−0.41	−1.38 ± 0.89	7.42*	25.44 ± 0.93
Kaempferol	1.11	2.76 ± 0.39	17.66*	40.86 ± 0.57
β carotene	4.28*	19.40 ± 2.91	−0.39	−0.62 ± 0.03
Xanthophylls	−0.04	−0.33 ± 1.61	6.28*	20.63 ± 0.26
Vitamin C	3.13*	13.91 ± 1.27	21.22*	56.69 ± 0.10

Mean ± SD

FRAP: ferric reducing/antioxidant power; DPPH: 2,2-diphenyl-1-picrylhydrazyl

^*significant at p ≤ 0.05

^a(fresh—dry/fresh) × 100 (a positive value of the change or t reflects a decrease during drying)

^b(fresh—cook/fresh) × 100 (a positive value of the change or t reflects a decrease during cooking)