J K AGOMUO, T A Okache, A Abdulrrauf


This work was carried out to study the effect of drying methods (shade, oven and sun drying) on the physicochemical and sensory properties of Jute leaves (Corchorus olitorius). Fresh jute leaves were sorted, and drained. It was then divided into three portion for shade, sun and oven drying. The dried samples were packaged in a cellophane bag for analyses of proximate, mineral, vitamin, and sensory qualities using standard methods. Results obtained showed that the carbohydrate content ranged from 22.81 % in fresh Jute leave to 64.15 % in oven dried jute leave, the crude fat ranged from 5.52 % in fresh Jute leave to 16.44 % in sun dried jute leave. The ash content ranged from 12.27 % in fresh Jute leave to 13.98 % in sun dried jute leave, the fibre content ranged from 8.29 % in fresh Jute leave to 9.48 % in sun dried jute leaves. Mineral contents significantly increased upon drying except magnesium and phosphorus that was found to be high in fresh Jute leave. The vitamin content showed significant difference (p<0.05) in the level of vitamin A,  as it ranged from 6.19 mg/100 g to 8.31 mg/100 g, while vitamin C content for fresh Jute leave was higher than that of the shade, oven and sun dried samples. Sensory quality attributes showed significant difference (p<0.05) in all the attributes of the jute soup samples. The result of this study suggests that drying methods used did not affect jute leave physical appearance, taste and nutritional constituents.

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