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Vitamins are micronutrients needed in the body for important biologic functions. The current study examined the influence of steeping on vitamin C retention of seven Nigerian vegetable leaves after soaking for 8 h. One kilograme each was purchased and 6 lots of 100 g were sorte out, cleaned and treated as follow; whole leaf 1, whole leaf 2, sliced leaf 1, sliced leaf 2, sliced and salted leaf 1 and sliced and salted leaf 2. Each of the treatments 1 was soaked in 1 litre of distilled water while each of treatments 2 was soaked in 2 litres of distilled water. All treatments were kept for 8 h while monitoring the trend of reduction in vitamin C contents at 2 h intervals. Moisture (%) was determined following AOAC (2002) methods while dry matter content was estimated from moisture by calculating the difference. Ascorbic acid content (mg/100 g) was determined following the method of Ndawula et al. (2004). Result showed that; moisture, dry matter, and ascorbic acid contents of raw leaves ranged from 67.63–86.70%, 13.30–32.37%, and 103.00–1199.23 mg/100g respectively. During soaking, ascorbic acid retained by the seven green vegetables reduced as follows; 73.39–24.26% (Amaranthus viridis), 100.26–19.62% (Gnetum africanum), 129.05–27.72% (Gongronema latifolium), 66.84–7.55% (Ocimum gratissmum), 42.59–4.14% (Piper guinense), 77.38–10.26% (Pterocapus mildbedii) and 120.02–17.97% (Telfaria occidentalis). The study showed that ascorbic acid retention (%) of seven Nigerian green vegetable leaves decreased with increasing soaking duration.  Keywords: Nigeria, ascorbic acid, micronutrients, vegetable, soaking

Ascorbic acid retention of freshly harvested seven Nigerian green leafy vegetables after soaking in water