The Effect of Cooking on the Goitrogenic (cyanogenic glycosides and glucosinolates) Content of Pumpkin Leaves (Telfairia occidentalis) and Spinach Leaves (Spinacia olairaceae)

Fresh ugwu (Telfairia occidentalis) and spinach (Spinacia olairaceae) leaves play important roles in human nutrition. Leafy vegetables including Telfairia occidentalis Spinacia olairaceae are considered as agents of transmission goitrogens which interfere with iodine uptake thus causing goiter. Cyanogenic glycosides naturally occurring found staple foods the tropics. Thiocyanate isothiocyanate have been demonstrated goitrogenic principles cyanogenic plants ion acts a goitrogen when present at high concentration especially content diet is low. inhibits by iodide pump thyroid gland acting suppresses function leading to This study examined effect cooking on potential Ugwu Spinach leaves. A total (10g) fresh/ andraw were randomly collected cooked. All samples according standard methods for detection goitrogens. The rawand fresh 1. 6mg /kg - 82mg/ kg while that cooked 0. 004mg/ 0 l3mg/ kg. glucosinolates raw were15.7mg/kg-17.28mg/kg, 11.18mg/kg- 12.51mg/kg . For 0.24mg/kg-1.28mg/kg, 0.013mg/kg- 0.00Smg/kg. 4.0mg/kg-2.64mg/kg those 2.52mg/kg-1.82mg/kg. there was significant diference (P=0.085) level reduction glucosinolate between Spinach. There also difference (p=3.04) had higher than both (raw) conditions respectively. These findings provide evidence risk acquiring goiter from consumption reduced cooked.
 Keywords: leaves, Cooking, Goitrogens, glycosides, Glucosinolates