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Table 1 Cooking of vegetables by (a) blanched method, (b) sautéed method

From: Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria

Botanical name

Local name

English name

weight (g)

Water (ml)

Temp/Time (min)

(a)

    

Piper guineense (Uziza)

–

100

250

98 °C /2 min

Ocimum gratissimum

Scent leaf (Nchuanwu)

100

250

98 °C /2 min

Solanum melongena L (Anara)

Garden egg leaf

100

250

98 °C /2 min

Gongronema latifolium (Utazi)

–

100

250

98 °C /2 min

Gnetum africanum (Okazi)

–

100

250

98 °C /2 min

Vernonia amygdalina (Onugbu)

Bitter leaf

100

250

98 °C /2 min

(b)

Piper guineense

–

100

200

150 °C /5 min

Ocimum gratissimum Nchuanwu

Scent leaf

100

200

150 °C /5 min

Solanum melongena L Anara

Garden egg leaf

100

200

150 °C /5 min

Gongronema latifolium Utazi

–

100

200

150 °C /5 min

Gnetum africanum Okazi

–

100

200

150 °C /5 min

Vernonia amygdalina Onugbu

Bitter leaf

100

200

150 °C /5 min