Impact of Food Processing Methods on Antinutrient Reduction in Colocasia Esculenta Leaves
DOI:
https://doi.org/10.54536/ajfst.v5i2.7334Keywords:
Antinutrients, Blanching, Boiling, Colocasia esculenta, Food ProcessingAbstract
The impact of food processing methods on antinutrient reduction in Colocasia esculenta leaves harvested from a vegetable garden in the University of Port Harcourt, Choba, Rivers State, Nigeria, was assayed in this study. The anti-nutrients - cardiac glycoside, hydrocyanin, oxalate, phenol, phytate, and saponin were measured in the raw sample and the samples processed by blanching, boiling, treatment with activated charcoal and vinegar respectively. The cardiac glycoside, hydrocyanin, phenol, and saponin content were measured spectrophotometrically, while oxalate and phytate were quantified using titration method. The result of the analyses showed that activated charcoal reduced hydrocyanin, oxalate, phenol, phytate, and saponin concentrations by 26.08%, 8.20%, 23.22%, 1.10%, and 13.95% respectively, but did not reduce cardiac glycoside. Blanching reduced the cardiac glycoside, hydrocyanin, oxalate, phenol, phytate and saponin concentrations by 16.67%, 75.33%, 22.95%, 34.92%, 28.73% and 33.95% respectively. The concentrations of cardiac glycoside, hydrocyanin, oxalate, phenol, phytate and saponin in C. esculenta leaves sample were reduced by 83.33%, 79.32%, 29.51%, 37.44%, 56.35% and 34.88% respectively after boiling. Meanwhile, vinegar reduced the concentrations of hydrocyanin, phenol, phytate and saponin by 33.80%, 18.45%, 5.52% and 1.86% respectively, but showed no reduction effect on cardiac glycoside, whereas oxalate concentration was increased by 1.61%. The result showed that boiling and blanching are more efficient processing methods that can effectively reduce the assayed antinutrients content in C. esculenta leaves sample. This is clear indication that adequate food processing technique can significantly reduce antinutrients and thus improve the nutritional values of non-edible vegetables.
Downloads
References
Abu Hafsa, S. H., Hassan, A. A., Elghandour, M. M., Barbabosa-Pliego, A., Mellado, M., & Salem, A. Z. (2022). Dietary anti-nutritional factors and their roles in livestock nutrition. In Sustainable Agriculture Reviews 57: Animal Biotechnology for Livestock Production 2 (pp. 131-174). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-031-07496-7_4
Adobe, G. A., Ikyenge, B. A., Gbertyo, J. A., & Adobe, R. K. (2026). Nutritional profile of Hibiscus sabdariffa (Roselle) and Ceiba pentandra (Kapok) leaves. American Journal of Food Science and Technology, 5(1), 8-15. https://doi.org/10.54536/ajfst.v5i1.5864
Agbai, C. M., Olawuni, I. A., Ofoedu, C. E., Ibeabuchi, C. J., Okpala, C. O. R., Shorstkii, I., & Korzeniowska, M. (2021). Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals. PeerJ, 9, e11327. https://doi.org/10.7717/peerj.11327
Akinwumi, I. A., & Ambali, O. A. (2024). Cardiac glycosides from African medicinal plants as promising therapeutics. Tropical Journal of Phytochemistry and Pharmaceutical Sciences, 3(2), 158-167. https://doi.org/10.26538/tjpps/v3i2.1
Atuna, R. A., Akabanda, F., Laborde, J. E. A., Makurat, J., Bordewick-Dell, U., Lamping, M., Ritter, G., & Amagloh, F. K. (2025). Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation. Critical Reviews in Food Science and Nutrition, 65(33), 8534–8565. https://doi.org/10.1080/10408398.2025.2504718
Bester, K. (2023). A Closer Look at Antinutrients in Food. Austin Macauley Publishers.
Cheng, S., & Langrish, T. A. (2025). A review of the treatments to reduce anti-nutritional factors and fluidized bed drying of pulses. Foods, 14(4), 681. https://doi.org/10.3390/foods14040681
Cliff, J., Nzwalo, H., & Muquingue, H. (2015). Cyanide in the production of long‐term adverse health effects in humans. Toxicology of Cyanides and Cyanogens: Experimental, Applied and Clinical Aspects, 98-112. https://doi.org/10.1002/9781118628966.ch7
Du, M., Guo, S., Zhang, J., Hu, L. and Li, M. (2017). Quantitative analysis method of the tea saponin. Open Journal of Forestry, 8(1): 61-67. https://doi.org/10.4236/ojf.2018.81005
Faizal, F. I., Ahmad, N. H., Yaacob, J. S., Halim-Lim, S. A., & Rahim, M. A. (2023). Food processing to reduce antinutrients in plant-based foods. International Food Research Journal, 30(1), 25-45. https://doi.org/10.47836/ifrj.30.1.02
Farzaei, M. H., Bayrami, Z., Farzaei, F., Aneva, I., Das, S. K., Patra, J. K. and Abdollahi, M. (2020). Poisoning by medical plants. Archives of Iranian Medicine, 23(2): 117-127.
Gemede, H. F., & Ratta, N. (2014). Antinutritional factors in plant foods: Potential health benefits and adverse effects. International Journal of Nutrition and Food Sciences, 3 (4), 284–289. https://doi.org/10.11648/j.ijnfs.20140304.18
Ghanati, K., Oskoei, V., Rezvani-Ghalhari, M., Shavali-Gilani, P., Mirzaei, G., & Sadighara, P. (2024). Oxalate in plants, amount and methods to reduce exposure; a systematic review. Toxin Reviews, 43(3), 411-422. https://doi.org/10.1080/15569543.2024.2344493
Gilani, G. S., Xiao, C. W., & Cockell, K. A. (2012). Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality. British Journal of Nutrition, 108(S2), S315-S332. https://doi.org/10.1017/S0007114512002371
Guayjarernpanishk, W., & Sampanpanish, P. (2024). Efficiency of sodium phytate in the remediation of As, Mn, and Cu contamination in acid mine drainage using water hyacinth. Heliyon, 10(4). https://doi.org/10.1016/j.heliyon.2024.e26590
Hamid, H., Thakur, N. S., & Kumar, P. (2017). Anti-nutritional factors, their adverse effects and need for adequate processing to reduce them in food. Agricultural International, 4, 56-60. https://doi.org/10.5958/2454-8634.2017.00013.4
Hoque, M. B., Tanjila, M. J., Hosen, M. I., Hannan, M. A., Haque, P., Rahman, M. M., & Hasan, T. (2025). A comprehensive review of the health effects, origins, uses, and safety of tannins. Plant and Soil, 507(1), 221-240. https://doi.org/10.1007/s11104-024-06768-7
Huynh, N. K., Nguyen, D. H., & Nguyen, H. V. (2022). Effects of processing on oxalate contents in plant foods: A review. Journal of Food Composition and Analysis, 112, 104685. https://doi.org/10.1016/j.jfca.2022.104685
Iwuoha, C. I., & Kalu, F. A. (1995). Calcium oxalate and physico-chemical properties of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing. Food Chemistry, 54(1), 61-66. https://doi.org/10.1016/0308-8146(95)92663-5
Lachowicz, J. I., Alexander, J., & Aaseth, J. O. (2024). Cyanide and cyanogenic compounds—toxicity, molecular targets, and therapeutic agents. Biomolecules, 14(11), 1420. https://doi.org/10.3390/biom14111420
Liu, K., Zheng, J., Wang, X., & Chen, F. (2019). Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice. Food Chemistry, 280, 59-64. https://doi.org/10.1016/j.foodchem.2018.12.053
Lola, A. (2009). The effect of boiling on the nutrients and anti-nutrients in two non-conventional vegetables. Pakistan Journal of Nutrition, 8(9), 1430-1433. https://doi.org/10.3923/pjn.2009.1430.1433
Majumdar, A., Saraf, S. K., Sahu, C., Pathak, P., & Baghel, M. (2025). Zinc deficiency: Impact on growth, immunity, and the role of plant‐based nutritional strategies. Chemistry & Biodiversity, 22(10), e00325. https://doi.org/10.1002/cbdv.202500325
Mirahmadi, S. F., Hassandokht, M., Fatahi, R., Naghavi, M. R., & Rezaei, K. (2022). High and low oxalate content in spinach: an investigation of accumulation patterns. Journal of the Science of Food and Agriculture, 102(2), 836-843. https://doi.org/10.1002/jsfa.11419
Mishra, D. P., Mishra, N., Musale, H. B., Samal, P., Mishra, S. P. and Swain, D. P. (2017). Determination of seasonal and developmental variation in oxalate content of Anagallis arvensis plant by titration and spectrophotometric method. The Pharma Innovation, 6(6, Part B), 105. https://doi.org/10.13140/RG.2.2.20963.91682
Mitchell, T., Kumar, P., Reddy, T., Wood, K. D., Knight, J., Assimos, D. G., & Holmes, R. P. (2019). Dietary oxalate and kidney stone formation. American Journal of Physiology-Renal Physiology, 316(3), F409-F413. https://doi.org/10.1152/ajprenal.00373.2018
Narale, S. B., Gore, V. B., Ambhure, S., Kumar, A., Thombre, P. R., Suryawanshi, A. M., & Palghadmal, R. (2024). Antinutrients in Mungbean and Strategy for Reduction: An Overview. European Journal of Nutrition & Food Safety, 16(9), 275-289. https://doi.org/10.9734/ejnfs/2024/v16i91546
Nnadiukwu, T. A., Nnadiukwu, C. U., Uyovbukerhi, G. O., Ishiwu, E. C., Nwachukwu, C. E., & Udoudo, N. S. (2025). Antinutrient reduction capacity of different food processing methods on leaves of Dioscorea rotundata. Scientia Africana, 24(2), 139-148. https://doi.org/10.4314/sa.v24i2.
Noviasari, S., Zaidiyah, Z., & Lubis, Y. M. (2024). Combination of physical methods and active charcoal in reducing calcium oxalate levels in kimpul taro flour (Xanthosoma sagittifolium). Elkawnie: Journal of Islamic Science and Technology, 10(2), 263-273. https://doi.org/10.22373/ekw.v10i2.17701
Olaniyii, M. B., & Rufai, S. O. (2020). Anti-nutritional composition, heavy metal content and mineral bioavailability of red tree vine (Leea guineensis G. Don) fruits. International Annals of Science, 9(1), 70-79. https://doi.org/10.21467/ias.9.1.70-79
Olayeni, T. B., Oladoja, M. A., Ojediran, T. K., Alabi, O. O. and Adedoja, A. S. (2023). Growth performance, feed cost, blood parameters, egg production, and egg quality traits of layers offered cassava root meal diets supplemented with or without activated charcoal. Journal of Xi’an Shiyou University, Natural Sciences Edition, 66(8):32-53. https://doi.org/10.17605/OSF.IO/73SF8
Pandey, V., Singh, A., Patwa, N., Gupta, O. P., Gopalareddy, K., Kumar, S., Kumar, A., Ram, S. & Singh, G. P. (2023). Wheat-based anti-nutritional factors and their reduction strategies: An overview. Wheat Science, 183-218. https://doi.org/10.1201/9781003307938-6
Pujol, A., Sanchis, P., Grases, F., & Masmiquel, L. (2023). Phytate intake, health and disease: “let thy food be thy medicine and medicine be thy food”. Antioxidants, 12(1), 146. https://doi.org/10.3390/antiox12010146
Quaye, B., Zebede, A. A., Amoako-Andoh, F., Dadzie, R. G., & Ampofo-Asiama, J. (2021). Effect of hot water, steam and microwave blanching on Colocasia esculenta leaves. Agricultural and Food Science Journal of Ghana, 14(1), 1406-1412. https://doi.org/10.4314/afsjg.v14i1.6
Reason, D. A., Watts, M. J. and Devez, A. (2016). Quantification of phytic acid in grains. British Geological Survey. Open Report OR/15/070. Nottingham.
Sahoo, A. and Marar, T. (2018). Phytochemical analysis, antioxidant assay and antimicrobial activity in leaf extracts of Cerbera odollam Gaertn. Pharmacognosy Journal, 10(2). https://doi.org/10.5530/pj.2018.2.50
Salgado, N., Silva, M. A., Figueira, M. E., Costa, H. S., & Albuquerque, T. G. (2023). Oxalate in foods: extraction conditions, analytical methods, occurrence, and health implications. Foods, 12(17), 3201. https://doi.org/10.3390/foods12173201
Salim, R., Nehvi, I. B., Mir, R. A., Tyagi, A., Ali, S., & Bhat, O. M. (2023). A review on anti-nutritional factors: Unraveling the natural gateways to human health. Frontiers in Nutrition, 10, 1215873. https://doi.org/10.3389/fnut.2023.1215873
Sankhalkar, S. and Vernekar, V. (2016). Quantitative and qualitative analysis of phenolic and flavonoid content in Moringa oleifera Lam and Ocimum tenuiflorum L. Pharmacognosy Research, 8(1), 16–21. https://doi.org/10.4103/0974-8490.171095
Sarkhel, S., & Roy, A. (2022). Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients. Journal of Food Process Engineering, 45(5), e14030. https://doi.org/10.1111/jfpe.14030
Sharma, K., Kumar, V., Rawdkuen, S., Kumar, S., & Chandel, R. (2025). Blanching reimagined beyond enzyme inactivation: A multifunctional and sustainable approach to modern food processing. CABI Reviews, 20(1), 0083. https://doi.org/10.1079/cabireviews.2025.0083
Shi, J., Arunasalam, K., Yeung, D., Kakuda, Y., Mittal, G., & Jiang, Y. (2004). Saponins from edible legumes: chemistry, processing, and health benefits. Journal of Medicinal Food, 7(1), 67-78. https://doi.org/10.1089/109662004322984734
Solich, P., Sedliakova, V. and Karlíček, R. (1992). Spectrophotometric determination of cardiac glycosides by flow-injection analysis. Analytica Chimica Acta, 269(2): 199-203. https://doi.org/10.1016/0003-2670(92)85403-S
Tahir, F., Ali, E., Hassan, S. A., Bhat, Z. F., Walayat, N., Nawaz, A., Khaneghah, A.M., Phimolsiripol, Y., Khan, M.R. & Aadil, R. M. (2024). Cyanogenic glucosides in plant-based foods: Occurrence, detection methods, and detoxification strategies–A comprehensive review. Microchemical Journal, 199, 110065. https://doi.org/10.1016/j.microc.2024.110065
Thakur, A., Sharma, V., & Thakur, A. (2019). An overview of anti-nutritional factors in food. International Journal of Chemical Studies, 7(1), 2472-2479.
Tiwari, D., & Dubey, D. K. (2025). Adverse effects of antinutrients on human health: a systematic review. International Journal of Scientific Reports, 11(2), 73-79. https://dx.doi.org/10.18203/issn.2454-2156.IntJSciRep20250058
Tyohemba, R. L., Ajegi, J. O., Mchihi, M. M., & Atsar, F. S. (2019). Effect of blanching time on oxalate and phylate content of non-conventional local vegetables in Benue State Nigeria. FUW Trends. Science and Technology Journal, 4(2), 413-415.
Ubwa, S. T., Adoga, S. O., Tyohemba, R. L. and Shambe, T. (2015). Quantitative estimation of hydrogen cyanide in fresh and cooked tuber parenchyma (pulp) of three cultivars of sweet cassava cultivars grown in some parts of Benue state, Nigeria. Food and Nutrition Sciences, 6(10): 836-844. https://doi.org/10.4236/fns.2015.610087
Ukwu, C. P., Yahaya, A., Okere, P. C., Aladi, N. O., Odoemenam, V. U., Obikaonu, H. O., Uchegbu, M. C., & Okoli, I. C. (2022). The production, uses, nutritional and anti-nutritional characteristics of cocoyam as a potential feed ingredient in the tropics: a review. Nigerian Journal of Animal Science, 24(3), 91-111.
Urugo, M. M., & Tringo, T. T. (2023). Naturally occurring plant food toxicants and the role of food processing methods in their detoxification. International Journal of Food Science, 2023(1), 9947841. https://doi.org/10.1155/2023/9947841
Veer, S. J., Pawar, V. S., & Kambale, R. E. (2021). Antinutritional factors in foods. The Pharma Innovation Journal, 1(10), 1-4.
Waseem, M., Akhtar, S., Qamar, M., Saeed, W., Ismail, T., & Esatbeyoglu, T. (2022). Effect of thermal and non-thermal processing on nutritional, functional, safety characteristics and sensory quality of white cabbage powder. Foods, 11(23), 3802. https://doi.org/10.3390/foods11233802
Zayed, A., Abdelkareem, S., Talaat, N., Dayem, D. A., & Farag, M. A. (2025). Tannin in foods: Classification, dietary sources, and processing strategies to minimize anti-nutrient effects. Food and Bioprocess Technology, 18(11), 9221-9249. https://doi.org/10.1007/s11947-025-04020-3
Zhang, Y. Y., Stockmann, R., Ng, K., & Ajlouni, S. (2022). Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. Critical Reviews in Food Science and Nutrition, 62(6), 1696-1712. https://doi.org/10.1080/10408398.2020.1846014
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Nnadiukwu, T. A., Nwaokezi, C. O., God’stime, D., Gogo, R. K., Heonukaru, D. A., Kalio, T. H., Nnadiukwu, C. U.
This work is licensed under a Creative Commons Attribution 4.0 International License.
