Effect of sun-dry on nutritional and sensory acceptability of wilted African leafy vegetables: a case study of Morogoro Region, Tanzania

African leafy vegetables are rich in micronutrients that can help solve hidden hunger problems Sub-Saharan Africa. However, their availability is limited due to seasonality and high post-harvest losses, which account for about 50%. In the field survey, we observed wilted usually discarded from Morogoro Region, Tanzania markets. That loss also contributes of resources used cultivate transport vegetables. Therefore, this study aimed investigate effect commonly sun-drying method on nutritional sensory properties fresh nightshade cowpea leaves. The common practice handling by vendors was adopted putting freshly harvested an open basin at 24 ± 2°C 3 days. Then, stored were either sprayed or dipped water reduce wilting rate. Next, into hot 100°C 7 min. Afterwards, sundried (22.5 5.5°C) three consecutive To wilting, blanching, sun drying dried analysed moisture, ascorbic acid, β-carotene, antioxidant activity nitrate contents. Fresh prepare sauces using traditional recipes. vegetable attributes 30 semi-trained panellists. After drying, acid contents, reduced. β-carotene significantly increased decreased Ascorbic ranged 17.40 2.22 mg/100 g, 37.30 19.78, 230 10 g 96.38 79.49 mg/100. results showed relative acceptability among prepared fresh, fresh-dried wilted-dried conclusion, blanching before reduced water-soluble nutrient content but improved sauces’ scores reducing possible preparing with acceptable quality.