Influence of cooking methods on the nutritional composition of Telfairia occidentalis leaves

The present study was conducted to determine the influence of cooking methods on nutritional potential Telfairia occidentalis leaves. Standard were used for analysis nutrient and anti-nutrient contents. analyses carried out in triplicate results showed that raw T. leaves contain interesting levels crude fibre (25.3 g), carbohydrates (24.3 protein (24 fat (8.2 g) ash (8.3 g). descending order mineral content obtained this is as follows: K> Ca>Mg>P>Fe>Mn>Na>Zn>Cu. boiled samples without kanwa (rock salt) had highest contents fibre, calcium, zinc copper. However, these contained antinutrients such oxalates (31.3 mg), phytates (1.3 saponins (23.6 mg). These considerably reduced by cooking. In salt), we observed reduction rates: 70.4% 53.8% phytates. It would therefore be very beneficial consume salt).