Effect of Processing and Preservation Methods on Vitamin C and Total Cartoenoid Levels of Some Vernonia (Bitter Leaf) Species

Vernonia is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. Commonly known as Ndole or Bitterleaf in most Central and West African countries, it is one of the most widely consumed leafy vegetable in Cameroon. Though eaten by a large proportion of the population, cultivation is limited to the southern parts of the country and mostly in the rainy season. In order to ensure availability in nongrowing areas or seasons, the vegetable is usually processed and preserved. Processing and preservation methods used are thought to influence the nutrient content of these vegetables. The study was aimed at determining the effects of processing and preservation methods on vitamin C and total carotenoid levels of some species of Vernonia consumed in Cameroon. Results are discussed.