Cocoyam leaf (Xanthosoma sagiitifolium) (referred to as ‘Kontomire’ in the Ghanaian setting) is arguably one of the most readily available and cheap indigenous leafy vegetable that is commonly consumed in Ghana. It is noted to be a good source of minerals, vitamins and soluble fibre when consumed. However, this vegetable is highly perishable. Dehydration methods and jute sack storage are usually used for its preservation. However, these lead to discolouration, loss of some nutrients and exposure to microbial contamination thus reducing the general acceptability by consumers. In view of this, this study was conducted to preserve the leaves by blanching and ambient temperature storage (
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