Table 2B.
Effect of different cooking treatments on antinutritive compounds in nightshade leaves.
| Treatments | Tannins (mg 100 g−1) | Oxalates (mg 100 g−1) | Phytates (%) | Tigogenin-5G (mg kg−1) | Tigogenin-GG-Rham-Xyl-Xyl (mg kg−1) |
|---|---|---|---|---|---|
| Raw leaves | 55.63 ± 0.38a | 88 ± 0.00a | 88 ± 0.00a | nd | 0.04 ± 0.00e |
| Boiling | 28.58 ± 0.12e | 55 ± 0.00d | 22.1 ± 0.06e | 9.18 ± 1.79d | 11.89 ± 2.42c |
| Microwave | 50.21 ± 0.02b | 65.95 ± 0.68c | 67.14 ± 0.11b | 9.30 ± 0.87c | 9.52 ± 0.28d |
| Stir frying | 37.93 ± 0.71d | 77.73 ± 0.73b | 40 ± 0.11d | 9.78 ± 1.90b | 19.44 ± 1.79a |
| Steaming | 46.24 ± 0.62c | 22.23 ± 0.12e | 44 ± 0.58c | 10.29 ± 1.46a | 15.65 ± 0.94b |
Means followed by the same letter within the column are not significantly different at p < 0.05 level; standard deviation (n = 3, cumulated sample of 10 makes 1 n replicate).