Abstract:
In Kenya spider plant (Gynandropsis gynandra) is consumed by various communities hence could be utilized to
enhance food and nutrition security especially in rural areas. However, there is limited information on the effect of
different processing methods on its nutritional and anti-nutritional properties. The main aim of this study was to
investigate the effect of different processing methods (fermentation, boiling and drying) on the nutritional and antinutritional
properties of spider plant. Prior to fermentation and drying, blanching was done as a pre-process
treatment. For nutritional analysis, proximate composition, mineral and antioxidant activity were determined. Antinutritional
analysis involved determination of phytochemicals i.e. alkaloids, tannins, saponnins, terpenes,
flavonoids, steroids and anthraquinones. The results of this study showed that fresh spider plant leaves were
significantly higher in crude protein, crude fat, crude fibre and calcium than all the treated leaves, as was expected.
Fermented leaves had significantly higher iron content compared to boiled and dried leaves while dried leaves had
significantly higher amounts of sodium, magnesium and phytochemicals, and consequently highest antioxidant
activity. Among the methods tested, drying was the best method since it retained significantly higher amounts of
crude fat, sodium, magnesium and calcium compared to fermented and boiled leaves.
