The effect of different processing methods on nutrient retention in African leafy vegetables (fig‐leaf gourd leaves)

Abstract Background Inadequate nutrition is a leading factor in global health challenges, particularly in sub‐Saharan Africa, where malnutrition and hunger remain widespread. Fig‐leaf gourd ( Cucurbita ficifolia ), a nutrient‐dense African leafy vegetable, is readily available to low‐income populations and holds promise for improving micronutrient intake and enhancing food security for vulnerable families. This study employed an experimental design to evaluate how blanching, cabinet drying and cooking impact the retention of Vitamin C, β‐carotene, iron and zinc in fig‐leaf gourd leaves. Results The finding indicated the control leaves contained 25.381 ± 0.064 mg of iron, 5.505 ± 0.076 mg of zinc, 18.46 ± 0.033 mg of β‐carotene and 122.585 ± 0.093 mg of Vitamin C per 100 g dry weight. Analysis of variance revealed significant micronutrient changes ( p < 0.05) due to processing. Iron retention was over 99% in blanched and cabinet‐dried samples but significantly decreased with cooking. Zinc retention was 94.9% in blanched, 93.8% in cooked, and 99.7% in cabinet‐dried samples. Vitamin C decreased significantly after all treatments, while β‐carotene increased by 103.7% in blanched and 107.2% in cooked samples but dropped to 82.8% in cabinet‐dried samples. Conclusion These findings indicate that fig‐leaf gourd preserves substantial nutrients across various processing methods, underscoring its potential to combat nutritional deficiencies. Further research is needed to assess the sensory acceptability of cabinet‐dried fig‐leaf gourd leaves, as consumer preferences and taste play a crucial role in the successful adoption of nutrient‐dense vegetables in addressing malnutrition.