Abstract
The levels of nutrients and anti-nutrient in common Capsicum varieties after drying, have not
been widely reported. Thus, this study was designed to determine the effects of sun-drying and
oven-drying on the nutrients, anti-nutrients and bioavailability of minerals in six commonly
consumed Capsicum varieties in Nigeria. Two varieties of Capsicum chinense – yellow and red
ata rodo; three varieties of Capsicum annuum – tatase, bawa, and ata shombo; and Capsicum
frutescens – ata wewe were purchased fresh from Oja Oba market in Ibadan, Oyo State, Nigeria.
They were washed, sliced, and processed by sun-drying and oven drying methods, before
determining their proximate, minerals, ascorbic acid, anti-nutrients and bioavailability of Ca, Fe
and Zn, using standard methods. The proximate results revealed that sun-drying method retained
these parameters much better in most of the Capsicum varieties. The levels of eight minerals
were modulated by the processing methods, with sun-drying yielding better results for most
minerals in the Capsicum varieties. Furthermore, the ascorbic acid content was significantly
(p<0>
most varieties. On another hand, the effect of drying methods was not significantly different
(p>0.05) for the anti-nutrients in most varieties. The phytate/minerals and oxalate/calcium molar
ratios revealed high bioavailability of Ca, Fe and Zn from all Capsicum varieties processed via
sun-drying or oven-drying. Both drying methods have modulatory effects on the nutrient and
anti-nutrient contents of the Capsicum varieties and can be safely applied for optimum
bioavailability of Ca, Fe and Zn.
