Effect of Cooking Methods on Proximate and Mineral Composition of Fluted Pumpkin (Telfairia occidentalis) Leaves

The effect of boiling, steaming and microwaving on proximate and mineral compositions of fluted pumpkin (Telfairia occidentalis) leaves were investigated. Standard methods of analyses were applied for the determinations of selected parameters. Results obtained indicated that at P<0.05 confidence level no significant losses in the values of proximate composition occurred, except for protein and carbohydrate. Decrease in protein contents were 18.36, 13.54 and 20.36% for steaming, boiling and microwaving respectively. Carbohydrate content decrease as follows: steaming (15.44%), boiling (18.35%), and microwaving (2.53%). The percentage reduction in nitrogen content on applying the three cooking methods were 1.10, 0.72 and 0.38% for steaming, boiling and microwaving respectively. Results showed that percentage decrease in P, K, Na, Ca, Mg, and Fe was highest for boiling relative to other methods of processing. The study recommended microwaving as the most appropriate method for processing T. occidental leaves for optimum nutritional benefit.