Influence of Pre-treatment methods on the nutritional and antioxidant potentials of sauces made from leaves of Telfairia occidentalis

The effect of pre-treatment and cooking on the nutritional potential and antioxidant capacity of Telfairia occidentalis (fluted pumpkin) was evaluated. A survey to find out the different treatment applied to the leaves before preparation and consumption in Cameroon. These leaves were divided into four groups: raw leaves (RL), leaves scrubbed with salt (SS), simple boiled leaves (SB), leaves boiled with limestone (BL). The three treated samples (SS, SB and BL) were then separated into two-, and one-part oven dried while the other was further cooked with the addition of Cucumeropsis mannii seeds and other ingredients (tomatoes, onion, ginger, garlic, salt). Scrubbed with salt cooked with egusi, simple boiled leaves cooked with egusi and boiled with limestone cooked with egusi (SBCE, SSCE and BLCE). The proximate analysis, minerals, antinutrients, bioactive compounds and antioxidant, were determined using standard methods. Results showed that the leaves had good levels of lipids, proteins, carbohydrates and ash no matter the pre-treatment and cooking method applied. The protein level however, decreased with boiling, but with the addition of ingredients, they increased while carbohydrates decreased. For minerals, the leaves had high levels of Ca, Mg, P and Fe which could cover the RDA (Recommended Dietary Allowances) for these minerals. However, the calcium and iron levels increased when boiled with limestone. Magnesium decreased while Phosphorus showed no significant increase.