Proximate Composition, Percentage Daily Value and Anti-Nutritional Levels of Raw and Processed Leaves of Heinsia crinata and Vernonia amygdalina from South East, Nigeria P.N. Okoroh1,2*, C.A. Osuji3 and K.L. Ekeke3
Proximate composition, percentage daily value and anti- nutritional levels of raw and boiled leaves of Heinsia crinata (HC) and Vernonia amygdalina (VA) were investigated using standard methods. There was no significant difference (p > 0.05) between the crude protein values of VA (3.80%) and HC (3.76%). Boiling decreased the protein content of the vegetables (HC: 3.65±0.02%; VA: 3.70±0.02%). The ash content of HC (2.36±0.02%) was significantly higher (p < 0.05) than the ash content of VA (1.64±0.02%) but boiling decreased their ash content.