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Research Paper | Food Science | Nigeria | Volume 6 Issue 10, October 2017 | Popularity: 6.8 / 10

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The Impact of Different Drying Methods on the Proximate Composition of Ocimumgratissimum (African Basil)

Ajayi Adebola

Abstract: Ocimum gratissimum is a leafy vegetable belongs to the Lamiaceae family it is commonly called African Basil. Ocimum gratissimum leaves have strong aroma and are widely used as local condiments in diets. The leaves were destalked sorted thoroughly, washed with potable water to remove dirts, before dividing into four lots. One lot was used for the control and the other three lots was sun, oven and cabinet dried and milled into powder. The impact of different drying methods on proximate composition and mineral contents of Ocimum gratissimum (African basil) were investigated. The dried leaves showed that the proximate composition contents ranged between 90.4 % and 13.010.21 %, 10.0.10.01 and 11.340.11 %, 5.310.11 % and 6.120.01 %, 11.120.13 and 12.100.05 %, 10.450.01 % and 10.910.01 % and 55.10.11 and 610.01 % for moisture, protein, fat, ash, crude fiber, and total carbohydrate respectively. The results showed that the cabinet drying method had better characteristic values than the other drying methods. In conclusion, cabinet drying methods can be used to keep the quality attribute of Ocimum gratissimum.

Keywords: Drying methods, minerals analysis Ocimum gratissimum, Proximate composition,

Edition: Volume 6 Issue 10, October 2017

Pages: 1574 - 1576

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