RESUMEN
Aims: This study investigated the flavonoids level, and effect of blanching and juicing on commonly consumed vegetables in South West Nigeria. Place and Duration of Study: Chemical sciences, Redeemers University, January to March, 2013. Methodology: Ten green leafy vegetables were obtained in four major markets in South West Nigeria. Each vegetable was thoroughly mixed and rinsed then divided into three groups, which are fresh, blanched and juice groups with four replicates per group. Flavonoids content were analyzed using standard laboratory methods. Results: A varying order was observed in flavonoids content of fresh vegetable with highest value observed in Hibiscus esculenta and the lowest in Crassocephalum ruben. Blanching changes the flavonoids content in some vegetables with highest value in Amaranthus viridis and lowest in Basela rubra, while juicing concentrated the flavonoids in some vegetable and at the same time reducing it in some. However, highest value was observed in Hibiscus esculenta and lowest in Colocasia esculenta. Conclusion: Variation was observed in flavonoids content of fresh vegetables while processing method; blanching and juicing either reduce or increase the flavonoids content.