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

Table 3

Mean bioaccessible levels of vitamin B series in fresh and processed LAIVs and the percent change with in vitro digestion.

		Mean (±SD, n = 3) bioaccessible levels (mg/100 g DW) of vitamin B series (% change on processing)
LAIVs	Fresh/processed	B1	B2	B3	B5	B6	B9
Spider plant	Fresh	0.89 ± 0.10^a (28.61)	126.75 ± 9.77^b (99.30)	105.62 ± 1.86^b (98.07)	0.43 ± 0.02^a (4.38)	5.24 ± 0.03^b (89.10)	0.73 ± 0.0^c (100.00)
	Boiled	0.39 ± 0.06^a (7.08)	72.48 ± 5.65^a (99.30)	125.13 ± 1.55^c (100.00)	2.04 ± 0.26^b (37.35)	1.21 ± 0.25^a (12.30)	0.23 ± 0.01^b (55.04)
	Boiled-fried	16.13 ± 1.09^b (98.27)	ND	38.70 ± 1.55^a (96.34)	0.60 ± 0.12^a (22.89)	1.15 ± 0.37^a (39.78)	0.19 ± 0.01^a (55.80)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
Cowpeas	Fresh	2.49 ± 0.09^b (85.88)	60.83 ± 1.58^b (100.00)	24.51 ± 1.22^a (100.00)	1.18 ± 0.21^a (11.63)	2.12 ± 0.11^a (61.88)	20.68 ± 0.12^c (100.00)
	Boiled	0.42 ± 0.04^a (17.20)	1.30 ± 0.05^a (100.00)	95.66 ± 2.22^b (100.00)	0.99 ± 0.56^a (5.18)	16.50 ± 3.14^b (100.00)	0.24 ± 0.01^a (66.87)
	Boiled-fried	ND	1.60 ± 0.03^a (94.74)	ND	15.64 ± 0.99^b (46.57)	47.23 ± 0.86^c (98.74)	7.54 ± 0.20^b (100.00)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
Amaranth	Fresh	0.77 ± 0.04^a (20.62)	79.73 ± 5.41^b (100.00)	6.93 ± 0.64^a (63.25)	12.72 ± 1.82^a (34.53)	75.23 ± 1.39^c (90.63)	3.71 ± 0.14^b (61.80)
	Boiled	1.99 ± 0.01^b (23.00)	3.70 ± 0.25^a (61.41)	ND	10.36 ± 0.64^a (18.15)	16.33 ± 0.88^a (75.21)	8.86 ± 0.12^c (100.00)
	Boiled-fried	3.67 ± 0.15^c (85.55)	2.73 ± 0.29^a (43.17)	ND	15.64 ± 0.99^b (46.57)	24.16 ± 3.14^b (95.83)	3.66 ± 0.12^a (98.72)
	value	<0.001	<0.001	<0.001	<0.006	<0.006	<0.006
Vine spinach	Fresh	0.27 ± 0.01^b (32.31)	174.12 ± 3.57^c (99.98)	6.93 ± 0.64^a (98.50)	2.82 ± 0.60^b (22.94)	5.00 ± 0.30^b (83.66)	3.17 ± 0.10^a (100.00)
	Boiled	0.19 ± 0.00^a (18.09)	1.35 ± 0.03^a (100.00)	127.14 ± 7.79^c (100.00)	1.50 ± 0.17^a (9.12)	17.50 ± 0.33^c (93.67)	ND
	Boiled-fried	ND	18.17 ± 0.55^b (98.49)	36.22 ± 2.29^b (98.94)	0.64 ± 0.17^a (14.23)	2.71 ± 0.06^a (94.86)	ND
	value	<0.001	<0.001	<0.001	<0.004	<0.004	<0.004
Pumpkin leaves	Fresh	3.06 ± 0.09^b (67.22)	34.67 ± 0.72^b (97.82)	40.40 ± 3.49^b (100.00)	0.93 ± 0.38^a (5.17)	1.58 ± 0.01^b (59.45)	2.24 ± 0.04^b (90.87)
	Boiled	2.04 ± 0.18^a (54.94)	0.19 ± 0.01^a (22.28)	37.27 ± 4.71^b (100.00)	4.75 ± 2.35^b (16.97)	0.63 ± 0.01^a (100.00)	0.95 ± 0.03^a (70.81)
	Boiled-fried	9.74 ± 0.84^c (95.02)	ND	24.87 ± 2.13^a (93.85)	25.51 ± 2.79^c (55.58)	3.86 ± 0.05^c (100.00)	2.98 ± 0.30^c (85.79)
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Mean values followed by the same letters of the same vegetable within the same column are not significantly different (SNK, α = 0.05).