O. basilicum L. samples were sun dried (SUD), solar dried (SOD), shade dried (SD) and oven-dried at 50 o C, 60 o C, 70 o C and 80 o C (OV 5 -OV 8 , respectively). The samples were evaluated for proximate composition, polyphenol content, soluble extract, appearance, aroma and general acceptability. Fresh sample served as the control. All the drying methods reduced the moisture levels of the samples to that ( 12%) suitable for shelf stability, and led to significantly (p 0.05) higher content of protein, ash and crude fiber in dried samples. The polyphenol content of water extract of dried samples (1.55 mg GAE/100 ml in OV 5 to 2.25 mg GAE/100 ml in OV 6 ) were significantly (p 0.05) higher than that of fresh sample (1.13 mg GAE/100 ml) and those of SUD, OV 5 and OV 8 were significantly (p 0.05) lower than that of OV 6 . Sample OV 6 was higher in water and ethanol soluble extracts (69% and 61%, respectively) than the fresh sample (37%, respectively) and the other dried samples (
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