Assessment of milling as an alternative to chemical additives in processing of jute mallow (Corchorus olitorius)

Background: Jute mallow is a widely consumed vegetable because of its enormous nutritional benefits. The mode of preparation of this vegetable differs across sub-Saharan Africa. In Nigeria, it is commonly cooked with potash. This study was designed to assess the milling of jute mallow leaves before cooking as an alternative to chemical additives in its preparation into “ewedu” soup. Methods: The experiment was divided into four groups. Group A (jute mallow leaves cooked alone), Group B (jute mallow leaves cooked with 1 g of potash), Group C (jute mallow leaves cooked with 1 g of baking soda) and Group D (jute mallow leaves pulverized before cooking). Proximate, mineral and Vitamin C content, as well as the viscosity of the soups, were determined using standard analytical procedures. Results: The results showed that there was no significant difference (p>0.05) in the moisture, ash, fibre and lipid contents. However, the protein (4.29 %) content of group B and carbohydrate (2.4 %) content of group C were significantly lower (p>0.05) than that of the other groups. Potassium content (235.88 mg/100g) in group B, was significantly higher (p<0.05) than those of the other groups. There was no significant difference (p>0.05) in the calcium and magnesium contents. Group C (13.54 mg/100g) and B (12.15 mg/100g) showed a significantly higher (p<0.05) sodium content than A (10.44 mg/100g) and D (10.37mg/100g). There was no observed significant difference (p>0.05) in the vitamin C content of the groups. Viscosity was significant (p<0.05) in this order, A>B>D>C. Group A recorded the highest viscosity of approximately 9 cP compared to 2.7, 1.6 and 2.1 cP in groups B, C and D respectively. Conclusion: This study shows that milling before cooking can be promoted as against the use of potash and baking soda in processing jute mallow leaves into “ewedu” soup