摘要：Effects of household preservation were assessed in five vegetables commonly consumed in major tribes of Nigeria; Hibiscus esculentus, Corchorus olitorus, Lycopersicum esculentum, Talinum triangulare and Amaranthus caudatus. The selected vegetables were purchased from local markets without knowing their maturity age and time of harvest. The wholesomeness of the vegetables was based on physical examination of their texture and colour. The vegetables were divided into two portions. In the first portion, moisture and ascorbic acid were estimated. This served as the control. The second portion was sundried and their moisture and ascorbic acid compositions determined as well. Both moisture and ascorbic acid content of the vegetables were determined using standard methods. Sun-drying decreased ascorbic acid values between 68.1 and 86.7%. Moisture losses due to sun-drying ranged between 80.1 and 96.6%. The highest moisture and ascorbic acid losses were those of Talinum triangulare while Lycopersicum esculentum and Hibiscus esculentus had the least losses of moisture and ascorbic acid , respectively. Sundrying adversely affected ascorbic acid in these vegetables. Nutrition education is therefore necessary to minimize loss of ascorbic acid in vegetables due to household storage methods.
