Effect of methods of processing, stages of development and type of cultivar on percentage crude protein content
1979
Uzo, J.O., Department of Crop Science, University of Nigeria, Nsukka (Nigeria) | Mbachi, G.C., Department of Crop Science, University of Nigeria, Nsukka (Nigeria)
The leaves of bitterleaf are usually eaten after maceration and rinsing out of the bitter principle in three or four changes of water. Data on methods'of processingrevealed that processingthe leaf after wilting in the sun maximized percentage crude protein, showing such a practice to be scientifically advantageous particularly in increasing percentage crude protein. There was a highly significant cultivar effect on percentage crude protein with UN 2 recording the highest percentage crude protein. Tender leaves of the new flush, in January, 3 months after coppicing,had higher percentagecrude protein than leaves of 6 months old shoots which had becomemore fibro\\lSand sclereified. Leaves harvested during the rainy season, lit a stage of very active vegetative growth had the highest percentage crude protein of the four sampling dates; the lowest being from October sampling when, owing to response to short-day length, the shoots were changing over from vegetative to reproductive development and food materials were probably being activelytranslocatedto the floraI apices.
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