Journal of Food Quality

Research Article

In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables

Table 2

Mean levels of vitamin B series and the percent change in fresh and processed LAIVs.


		Mean (±SD, n = 3) levels (mg/100 g DW) of vitamin B series (% change on processing)
LAIVs	Fresh/processed	B₁	B₂	B₃	B₅	B₆	B₉

Spider plant	Fresh	3.12 ± 0.06^a	127.64 ± 9.70^b	107.70 ± 1.80^c	9.98 ± 0.06^d	5.88 ± 0.03^c	0.73 ± 0.01^d
	Boiled	5.48 ± 0.11^b (+75.64)	73.19 ± 5.70^a (−42.66)	125.13 ± 1.55^d (+16.18)	5.45 ± 0.16^b (−45.39)	6.96 ± 0.01^d (+18.37)	0.42 ± 0.01^c (−49.32)
	Boiled-fried	16.41 ± 1.00^c (+425.96)	ND (−100.00)	40.16 ± 1.40^a (−62.71)	2.92 ± 0.11^a (−70.74)	2.59 ± 0.39^b (−55.95)	0.33 ± 0.01^b (−54.79)
	Dried	2.26 ± 0.08^a (−27.56)	ND (−100.0)	87.52 ± 2.54^b (−18.74)	6.82 ± 0.27^c (−31.66)	1.31 ± 0.43^a (−77.72)	0.20 ± 0.00^a (−72.60)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Cowpeas	Fresh	2.90 ± 0.09^b	60.83 ± 1.58^b	24.51 ± 1.22^b	9.45 ± 0.20^a	3.60 ± 0.04^a	20.68 ± 0.12^c
	Boiled	2.44 ± 0.10^a (−15.86)	1.30 ± 0.05^a (−97.86)	95.66 ± 2.23^c (+290.29)	24.56 ± 0.50^b (+159.89)	14.72 ± 0.51^b (+308.89)	0.36 ± 0.01^a (−98.26)
	Boiled-fried	ND (−100.00)	1.69 ± 0.02^a (−97.22)	ND (−100.00)	33.56 ± 0.90^c+225.13	16.20 ± 0.06^c (+350.00)	7.54 ± 0.02^b (−63.53)
	Dried	ND (−100.00)	ND (−100.00)	10.67 ± 0.99^a (−56.47)	ND (−100.00)	3.37 ± 0.34^a (−6.39)	19.39 ± 1.60^c (−6.24)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Amaranth	Fresh	3.76 ± 0.11^a	79.73 ± 5.41^c	10.36 ± 0.87^b	11.18 ± 0.24^b	83.10 ± 0.92^d	1.70 ± 0.02^a
	Boiled	8.63 ± 0.05^c (+129.52)	6.03 ± 0.18^a (−92.44)	ND (−100.00)	5.12 ± 0.70^a (−54.20)	21.18 ± 0.94^b (−74.51)	8.86 ± 0.12^c (+421.18)
	Boiled-fried	4.60 ± 0.58^b (+22.34)	6.31 ± 0.38^a (−92.09)	ND (−100.00)	46.69 ± 1.50^c (+317.63)	25.18 ± 0.40^c (−69.70)	3.71 ± 0.01^b (+118.24)
	Dried	ND (−100.00)	23.91 ± 1.45^b (−70.01)	8.81 ± 0.66^a (−14.96)	ND (−100.00)	2.49 ± 0.13^a (−97.00)	ND (−100.00)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Vine spinach	Fresh	0.83 ± 0.01^b	174.16 ± 3.50^d	23.25 ± 2.12^b	13.52 ± 0.51^c	5.97 ± 0.10^b	3.71 ± 0.09^a
	Boiled	1.07 ± 0.04^c (+28.92)	1.35 ± 0.03^a (−99.22)	127.14 ± 2.79^d (+446.84)	13.46 ± 0.66^c (−0.44)	18.68 ± 0.30^c (+212.09)	ND (−100.00)
	Boiled-fried	ND (−100.00)	18.45 ± 0.50^b (−89.40)	36.61 ± 2.20^c (+57.46)	4.49 ± 0.07^a (−66.79)	2.85 ± 0.06^a (−52.26)	ND (−100.00)
	Dried	0.78 ± 0.01^a (−6.02)	48.93 ± 3.68^c (−71.92)	14.66 ± 0.28^a (−36.95)	7.96 ± 0.09^b (−41.12)	ND (−100.00)	ND (−100.00)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Pumpkin leaves	Fresh	4.56 ± 0.04^c	35.44 ± 0.72^c	40.40 ± 3.49^b	14.00 ± 0.15^a	8.62 ± 0.10^c	2.46 ± 0.03^c
	Boiled	3.72 ± 0.06^b (−18.42)	0.86 ± 0.04^a (−97.57)	43.92 ± 2.62^b (+8.71)	20.75 ± 1.51^b (+48.21)	0.63 ± 0.01^a (−92.69)	1.35 ± 0.03^b (−45.12)
	Boiled-fried	10.26 ± 0.80^d (+125.00)	ND (−100.00)	26.49 ± 2.10^a (−34.43)	45.84 ± 2.00^c (+227.43)	7.24 ± 0.48^b (−16.01)	3.47 ± 0.20^d (+41.06)
	Dried	3.71 ± 0.01^a (−18.64)	13.34 ± 1.01 b (−62.36)	ND (−100.00)	ND (−100.00)	ND (−100.00)	0.98 ± 0.11^a (−60.16)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Mean values followed by the same letters (superscript) within the same column of individual vegetables are not significantly different (SNK, α = 0.05) ND- not detected.