Cyanogenic Glycosides Retention in Juiced and Blanched Leafy Vegetables Commonly Consumed in South-Western Nigeria

Vegetable is one of the rich sources of phytonutrients and it is part of the dietary components of in habitants of south-western Nigeria. Despite its nutritional and health benefits, it is not without other factors that are detrimental to health such as anti-nutrinets like cyanogenic glycosides. Comparative evaluation of the effect of juicing and blanching on cyanogenic glycoside was investigated in ten (10) leafy vegetables commonly consumed in southwest Nigeria.Varying cyanogenic glycoside content was noted among the leafy vegetables. Blanching significant reduced cyanogenic glycoside in vitually all the vegetables except Talinum triangulare which retained about 70% of its cyanogenic glycosides contents after 5 minutes exposure to boiling water. Also, reduction was observed in juicing but to a lesser magnitude. Thus, blanching is more effective in reducing cyanogenic glycoside when compared with juicing; hence further treatment may be required for Talimun triangulare because of its resistance to blanching in reducing its cyanogenic glycoside.