Effect of processing methods on the antioxidant potentials of netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) vegetables in peanut burger

Two lesser known indigenous vegetables: netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) were each processed into flour samples incorporated wheat in coating peanut. These veggie peanut burgers analysed for their antioxidant properties such as DPPH, FRAP Metal Chelating ability assay linoleic acid inhibition. Veggie burger with vegetable had values between 44.62 to 68.32%, 0.0106 0.0253 mg AAE/g sample 49.03 63.30% chelating assay, respectively, while 54.97 72.70%, 0.0105 0.0173 47.13 64.01% respectively. The result of the inhibition vegetables revealed abilities inhibit propagation peroxides up till fourth day. Netlespurge absorbance 2.3220 µm initially rising 2.6845 on day a fall value 1.1845 sixth Black Nightshade 2.3670 2.7490 1.2355 This study concluded that processing methods does not eliminate antioxidative inclusion increased properties.