Effect of boiling on the pH, glucose and soluble proteins contents of waterleaf (Talinum fruticosum), bitter leaf (Vernonia amygdalina) and fluted pumpkin (Telfairia occidentalis)

Abstract

The study aimed at evaluating the effect of boiling on the pH, glucose, and soluble protein contents of waterleaf (Talinum fruticosum), bitter leaf (Vernonia amygdalina), and fluted pumpkin (Telfairia occidentalis). The fresh extract was prepared by homogenizing 10 g of fresh extracts using a mortar and pestle in 100 mL of distilled water while the boiled samples were prepared by boiling 100 g of fresh samples in 500 mL of water for 20 min. 10 g of the boiled leaf extract was then homogenized in 100 mL of distilled water. The results showed that boiling affected the parameters studied as pH decreased significantly (p>0.05), glucose increased significantly (p > 0.05), and soluble protein contents decreased significantly (p > 0.05) in the boiled sample compared with the control. It is shown from the results that boiling has the ability to alter a plant's nutrients and  reduce its pH