Proximate composition, mineral profi le and trypsin-inhibitory activity of West African leafy vegetables: infl uence of urea micro-dosing and harvest time

• Autorzy: Moussa M.I.D. , Alashi A.M. , Sossa-Vihotogbe C.N.A. , Akponikpe P.B.I. , Baco M.N. , Djenontin A.J. , Aluko R.E. , Akissoe N.H.
• Języki publikacji: EN

Abstrakty

EN

In order to ensure the nutritional quality of leafy vegetables produced under intensive cultivation systems, the proximate composition, mineral profile, and trypsin-inhibitory activity of three priority West African vegetable species (Amaranthus cruentus, Ocimum gratissimum, and Solanum macrocarpon) produced with urea micro-doses (20, 40, and 60 kg/ha) were compared with control leaves raised without urea. Plants were harvested three consecutive times to determine effects on nutrient and trypsin-inhibitory activity. Proximate and mineral compositions were mainly species-dependent (p<0.05) though the 60 kg/ha urea dose produced the significantly (p<0.05) highest moisture content in leaves. Calcium, copper, iron, and zinc contents were significantly (p<0.05) influenced by harvest time and its interaction with vegetable species. Furthermore, trypsin inhibition was significantly (p<0.05) higher for the second and third leaf harvests, which suggests that initial wounding from the first harvest enhanced synthesis of the inhibitor protein molecules.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2020
• Tom: 70
• Numer: 2
• Opis fizyczny: p.179-188,fig.,ref.

Twórcy

autor

Moussa M.I.D.

• Ecole de Nutrition, des Sciences et Technologies Alimentaires, Faculte des Sciences Agronomiques, Université d'Abomey-Calavi, 03 BP 2819 Jericho, Cotonou, Republique du Benin

autor

Alashi A.M.

• Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2

autor

Sossa-Vihotogbe C.N.A.

• Departement de Nutrition et Sciences Agro-Alimentaires, Faculte d'Agronomie, Universite de Parakou, Republique du Benin

autor

Akponikpe P.B.I.

• Laboratoire d'Hydraulique et de Modelisation Environnementale, Faculte d'Agronomie, Universite de Parakou, 03 BP 351, Parakou, Republique du Benin

autor

Baco M.N.

• Laboratoire Societe-Environnement, Faculte d’Agronomie, Universite de Parakou, BP 27, Parakou, Republique du Benin

autor

Djenontin A.J.

• Laboratoire d'Hydraulique et de Modelisation Environnementale, Faculte d'Agronomie, Universite de Parakou, 03 BP 351, Parakou, Republique du Benin

autor

Aluko R.E.

• Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2

autor

Akissoe N.H.

• Ecole de Nutrition, des Sciences et Technologies Alimentaires, Faculte des Sciences Agronomiques, Université d'Abomey-Calavi, 03 BP 2819 Jericho, Cotonou, Republique du Benin

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Identyfikatory

DOI

10.31883/pjfns/119674