Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria

Abstract Background Some wild and domesticated vegetables of Ibo ethnic tribe Southeast, Nigeria, namely Piper guineense , Ocimum gratissimum Solanum melongena L., Gongronema latifolium Gnetum africanum Vernonia amygdalina have gained interest in food culinary uses due to its nutritional, antioxidant potentials health benefits. These are rich fiber, minerals phyto-nutrients significant benefits against degenerative disorders. Due these facts, cooking methods aimed at better retention nutrients compounds were exploited. Methods Carefully selected fresh shredded indigenous that commonly used different dishes Southeast Nigeria cooked (blanched 98 °C, 2 min sautéed 150 5 min). They analyzed on a dry weight basis for minerals, vitamins, phytochemicals activity assayed by DPPH, ABTS FRAP. Results exhibited variations showing L had higher concentrations functional Zn, Fe, K Ca. Vitamins B 1 β-carotene L, . revealed TPC TFC maintains strong scavenging FRAP, while %DPPH manifested stronger L. concentrations, especially the alkaloid content. Conclusion Sautéed retained more than blanched method. Overall, possess high constituents can make them be boost human nutrition benefit consumers.