Comparative evaluation of the nutrient composition and phytochemical content of selected vegetables consumed in Nigeria

• Autorzy: Ukom A.N. , Obi J.A.
• Języki publikacji: EN

Abstrakty

EN

This study evaluated the phytochemical and nutrient composition of four selected vegetables consumed in Nigeria, namely, bush mallow (ahihara), garden egg leaf (okpokwa), African spinach (inine), and bush okro (ewedu). They were analyzed for proximate, minerals, vitamins and phytochemical contents. Proximate values maintained the following ranges: moisture 6.73% to 91.22%, protein 7.05% to 32.12%, crude fiber 2.75% to 6.36%, ether extract 3.15% to 6.81%, ash content 2.81% to 6.81% and carbohydrate 48.75% to 72.62%, while energy value ranged from 340.54kcal to 363.07kcal. The vitamin content for these vegetables ranged as follows: vitamin A 0.13.mg/100g to 370.64mg/100g, thiamin (vit B₁) 3.12mg/100g to 7.45mg/100g, riboflavin (vit B₂) 0.08mg/100g to 3.96mg/100g, vitamin B₃ (niacin) 0.17mg/100g to 1.91mg/100g, and vitamin C 39.84mg/100g to 98.75mg/100g. The mineral content, namely, calcium ranged from 45.61mg/100g to 430.69mg/100g, magnesium 11.05mg/100g to 198.14mg/100g, potassium 49.82mg/100g to 708.28mg/100g, sodium 2.36mg/100g to 22.98mg/100g. Also the phytochemical content of the vegetables for phytate ranged from 0.47mg/100g to 3.04 mg/100g, tannin from 0.10 mg/100g to 1.01 mg/100g, saponin from 0.16 mg/100g to 2.56 mg/100g and oxalate from 0.63 mg/100g to 0.72 mg/100g. Result obtained from these vegetables show that they can contribute qualitatively to the nutritional need of the Nigerian population, especially among the rural dweller where vegetables are major food source.

Słowa kluczowe

EN

Nigeria; vegetable; slim amaranth; Amaranthus hybridus; white jute; Corchorus capsularis; gboma eggplant; Corchorus olitorius; jute mallow; Solanum macrocarpon; nutrient composition; phytochemical composition

• Wydawca: -
• Czasopismo: International Letters of Natural Sciences
• Rocznik: 2018
• Tom: 71
• Opis fizyczny: p.43-50,ref.

Twórcy

autor

Ukom A.N.

• Department of Food Science and Technology, Michael Okpar a University of Agriculture, P.M.B 7267, Umudike, Nigeria

autor

Obi J.A.

• Department of Food Science and Technology, Michael Okpar a University of Agriculture, P.M.B 7267, Umudike, Nigeria

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Identyfikatory

DOI

10.18052/www.scipress.com/ILNS.71.43