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The study evaluated the effects of six pretreatment methods before cooking on the peroxidase activity, chlorophyll and antioxidant profile of Amaranthus cruentus L. and Solanum nigrum L. The six pretreatments used were: chopped only (raw sample) (Coded Ml); chopped and dried at 50ºC for 5 hours(Coded M2); chopped and squeezed in water (at room temperature) (Coded M3);
chopped and soaked in salt-treated water (approx. 20 g NaCl per L of water) for 15 mins, then squeeze (Coded M4), chopped and soaked in warm water (approx. 60ºC), then cool and squeeze (Coded M5); and chopped and soaked in boiling water (100ºC), then cool and squeeze (Coded M6). The main effect of vegetable type and the main effect of pretreatment methods have significant effects (P< 0.05) on the parameters measured while the interaction of vegetable type and pretreatment methods have no significant
effect on the parameters measured. Statistical analyses (p< 0.05) showed that chlorophyll "a" and "b" occur in ratio 3:1 in the two vegetables irrespective of the pretreatment imposed. Peroxidase activity test showed that A. cruentus, irrespective of the pretreatment imposed showed no peroxidase activity while S. nigrum showed high peroxidase activity for all the pretreatments except for M6. Results showed tha: there was significantly (P