Comparative of Different Drying Methods on the Phytochemical and Some Nutrient Components of Scent Leaf (Ocimum gratissimum)

Abstract

The effect of air, sun, and oven drying methods on scent leaf (Ocimum gratissimum) and the organic and dietary elemental composition of its leaves was evaluated using standard analytical procedures. Drying increased significantly and the concentration of organic constituents evaluated. The ash content was markedly enhanced by drying and it range from 2% in the fresh sample to 11.5% in the oven-dried sample, the fiber content range from 1.5% in the fresh sample to 5.5% in the air-dried sample, also the lipid content from 0.5% in fresh sample to 2.5% in both air-dried and oven-dried sample, the moisture content was markedly low in the drying method compared to the fresh, the carbohydrate content range from 9.46% in the fresh sample to 76.20% in the sun-dried sample, the protein content ranging from 1.54% in the fresh sample to 2.80% in the sun-dried sample. Preserving Ocimum gratissimum leaves in a more hygienic way and ensure its all-year round availability and possible elimination of most nutrient deficiencies. A significant increase in mineral content was observed upon drying except for K and Ca whose concentration was found to be high (2050±0.003 mg/kg and 1.50±0.003 mg/kg) in the fresh sample and observed low in the dried samples. All the results are expressed in MEAN±SEM (Standard Error of Mean) and a significant difference was observed among the drying methods. The result of this study suggest that drying methods increase the concentration of organic and dietary elemental compositions.