Effect of traditional pre-culinary hot water infusion time on the micronutrients and health protecting phytochemicals in Heinsia crinita leaf

One of the common traditional methods of improving the palatability and acceptability of Heinsia crinita leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. The current study was aimed at assessing the effect of varying the hot water infusion time on some micronutrients and health protecting phytochemicals in Heinsia crinita leaf.