This study was designed to determine the preliminary phytochemical compounds, to study the potent bioactive compounds using GC-MS analysis and antioxidant potentials of Amaranthus hybridus and Amaranthus cruentus leaves after slicing, sun drying, and shade drying and cooking processing techniques. Ascorbic acid, total phenol content and antioxidant potential were determined by volumetric, Folin Ciocalteu reagent method and DPPH respectively. After preliminary screening for secondary metabolites evaluation, biochemical components where screened by GC-MS techniques. Results of phytochemical evaluation confirmed the presence of phytosterols, tannins, glycosides, saponins, flavonoids and terpernoids in both samples whereas alkaloids and anthraquinones were absent. Interestingly GC-MS analysis revealed the presence of fourteen compounds in A. cruentus and eighteen in A. hybridus. Phytol (39% and 40%) and 3,7,11,15-Tetramethyl-2-hexadecen-1-ol (13% and 17%) were the most abundant components in the two extracts. The total phenol content of SDS A. hybridus was significantly higher (p < 0.05) than that of any treatment of A. cruentus. SHDU of both samples revealed higher antioxidant activities and vitamin C content while cooking reduced drastically the Vitamin C content in both samples. In view of the results of this study, it could be concluded that various processing methods trough make green leafy vegetables more palatable by reducing some anti-nutrients content and extend their shelf-life. However they influenced on the phenolic content and antioxidant behavior and caused significant decrease (P < 0.05) in ascorbic acid contents of the green leafy vegetables. Combination of these leafy vegetables with others foodstuffs may be recommended to satisfactorily meet the RDA.

The effects of various processing methods on the proximate composition and dieting of Amaranthus hybridus and Amaranthus cruentus from West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-Six Wistar albino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unsliced A. hybridus), DIII (cooked and sliced A. hybridus), DIV (sun-dried and unsliced A. cruentus), and DV (cooked and sliced A. cruentus). The protein bioavailability and haematological and biochemical parameters were assessed in rats. The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method. The sun-dried and unsliced A. cruentus contained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unsliced A. hybridus and cooked and sliced A. cruentus. Cooked and sliced A. hybridus and A. cruentus contained high crude fiber of 14 and 12.18%, respectively. Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV. From this study, it is evident that cooked and sliced A. hybridus and A. cruentus could play a role in weight reduction regimes.

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