Analysis of nutrient and antinutrient content of underutilized green leafy vegetables

Gupta, S. K.; Lakshmi, A. Jyothi; Manjunath, Mysore N.; Prakash, Jamuna

doi:10.1016/j.lwt.2004.06.012

Cited by 201 publications

(149 citation statements)

References 15 publications

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“…However, when the respondents were informed that the products had additional nutrients, there were slight improvements in purchase intent ratings to 93% for CCPL and 95% for PCPL, generally reflecting consumer awareness and acceptance of products with health benefits. This verifies earlier reports that nutritional information of a product has a significant effect on the willingness of consumers to buy and use the product (Chen et al, 2010;iv Nutritional Properties Nutritional security can be cheaply achieved through the use of green leafy vegetables (Gupta et al, 2005;Afolayan and Jimoh, 2009). Among others, the nutrients that will significantly be contributed by the CPL are iron, β-carotene and folate.…”

Section: Significant Differences Were Observed Among Samples Withsupporting

confidence: 85%

Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (<i>Capsicum sp.</i>) Leaves

Abilgos-Ramos

Manaois

Morales

et al. 2015

FSTR

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The effect of chili pepper leaves (CPL) on the sensory characteristics, microbial load, consumer acceptability, and nutritional quality of salt bread was evaluated. Crushed and powdered CPLs were used in salt bread at different substitution levels: 0 (control), 0.5, 1, 2, 3 and 4% (wt/wt flour). All sensory attributes of salt breads with 0.5% crushed CPL (CCPL) or powdered CPL (PCPL) were comparable with the control. The consumer acceptability for 0.5% CCPL and PCPL were 97 and 93%, respectively. The use of 0.5% CPL in salt bread boosted the β-carotene content from <1 µg/100 g to up to 238 µg/100 g and significantly increased the folate and iron levels. Water activity values were comparable with the control and microbial counts of the enriched products were within acceptable limits. Results showed that CPL can be incorporated in salt bread as a means to improve iron, vitamin A, and folate nutrition in areas where micronutrient malnutrition is prevalent.Keywords: β-carotene, bread, chili pepper leaves, folate, iron, sensory evaluation IntroductionIron, vitamin A, and folate are among the micronutrients deficient in the diet of many people in developing countries. In the Philippines, iron and vitamin A deficiencies remain as public health problems (FNRI, 2013) among children and women (pregnant and lactating). Folate deficiency, which is associated with birth defects, colorectal cancer, and lifelong physical and intellectual disabilities, is also an emerging concern (deVogel et al., 2008;Fujimori et al., 2011). Green leafy vegetables are very rich in essential micronutrients such as vitamin A (in the form of β-carotene), folate, and iron (Ng et al., 2012;Gupta and Prakash, 2011). shown to effectively enhance its nutrient profile (ii, iv, vi).The use of chili pepper leaves as an inexpensive ingredient to boost the nutritional quality of salt bread was therefore investigated. The effects of crushed and powdered form of chili pepper leaves on the salt bread in terms of quality, sensory characteristics, and consumer acceptability were assessed. The samples were cooled and packed in polyethylene bags and kept at ambient temperature until analyzed. Materials and Methods Sample collection Screening of best formulationThe best formulation was determined using laboratory panel consisting of 14 staff from Philippine Rice Research Institute (PhilRice) as evaluators. Prior to the actual evaluation, product lexicon was developed, wherein sensory attributes for salt bread were identified and agreed upon by the same set of panelists (Meilgaard et al., 2007). Salt bread was randomly selected and coded with three-digit random numbers.One whole piece (60 _ 64 mm width x 34 _ 40 mm height) of coded salt bread of each treatment was presented to each sensory panelist one at a time. The attributes evaluated by the panelists were green color, aroma and taste (0=none; 15=very intense), surface texture appearance (0=smooth; 15=very rough), after-taste (0=none; 15= very perceptible), mouthfeel/texture (0=smooth; 15=very grainy), denseness ...

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Section: Significant Differences Were Observed Among Samples Withsupporting

confidence: 85%

Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (<i>Capsicum sp.</i>) Leaves

Abilgos-Ramos

Manaois

Morales

et al. 2015

FSTR

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“…Thiamine was analyzed by oxidation to thiochrome, which fluoresces in UV light (Raghuramulu et al 2003). Total oxalate was analyzed by extraction with hydrochloric acid and soluble oxalate with water followed by precipitation with calcium oxalate from deproteinized extract and subsequent titration with potassium permanganate (Gupta et al 2005). Tannins were extracted in methanol and measured colorimetrically by using vanillinhydrochloride method (Gupta et al 2005).…”

Section: Methodsmentioning

confidence: 99%

Retention of nutrients in green leafy vegetables on dehydration

et al. 2011

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The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60°C for 10-12 h. The fresh and dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehydration seems to have little effect on the proximate, mineral and antinutrient content of the GLV. Among the vitamins, retention of ascorbic acid was 1-14%, thiamine 22-71%, total carotene 49-73% and β-carotene 20-69% respectively, of their initial content. Dialyzable iron and calcium in the fresh vegetables ranged between 0.21-3.5 mg and 15.36-81.33 mg/100 g respectively, which reduced to 0.05-0.53 mg and 6.94-58.15 mg/ 100 g on dehydration. Dehydration seems to be the simplest convenient technology for preserving these sources of micronutrients, especially when they are abundantly available. Irrespective of the losses of vitamins that take place during dehydration, dehydrated GLV are a concentrated natural source of micronutrients and they can be used in product formulations. Value addition of traditional products with dehydrated GLV can be advocated as a feasible foodbased approach to combat micronutrient malnutrition.

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“…Ces valeurs indiquent que les échantillons de morelle africaine analysés peuvent être une bonne source de protéines. Selon Sheetal et al (2005), à plus de 12% de protéines dans les végétaux, ces derniers constituent une bonne source de protéines et peuvent contribuer à assurer l'équilibre alimentaire des populations pauvres. Les taux importants observés dans la région de l'Ouest (41,97% ; 44,79% ; 45,89% ; 60,04% ; 72,64%) pourraient être attribués à la fertilisation azotée qui en accord avec les travaux de Agbo et al (2009) ;SossaVihotogbe et al (2013) influence la teneur en protéines.…”

Section: Teneur En Ferunclassified

Evaluation nutritionnelle de la morelle Africaine au Cameroun

Bogmis¹,

Ngwa²,

Manga³

2018

Int. J. Bio. Chem. Sci

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REMERCIEMENTS Ce travail a bénéficié de l'appui financier du Contrat de Désendettement Développement (C2D) à travers le Programme d'Appui à la Recherche (PAR) du projet Horticulture. RESUMEUne évaluation nutritionnelle a été effectuée sur les échantillons de morelle africaine collectés dans 25 sites de production du Cameroun. L'objectif était de déterminer l'impact du site sur la qualité nutritive des légumes. Les paramètres examinés étaient : la matière sèche, les cendres, les protéines brutes et les minéraux. Les résultats ont montré une différence significative (p <0,05) entre les sites. Le taux de matière sèche était compris entre 5 et 32,50% ; le taux de cendres moyen variait de 15,50 à 32,29% ; les protéines brutes étaient élevées notamment à l'Ouest et comprises entre 25,63% et 72,64%. Les minéraux présentaient aussi des valeurs élevées en phosphore (601 à 9256 mg/100g), calcium (430 à 3485 mg/100g), fer (1,22 à 223,21 mg/100g) et cuivre (8,93 à 34,82 mg/kg). Le cuivre dans la plupart des sites présentait des valeurs supérieures à la norme admise par la FAO et pourrait se révéler dangereux pour les consommateurs. Des analyses des sols et des systèmes de cultures pratiqués dans les différents sites pourraient permettre de déterminer les sources potentielles de contamination. © 2018 International Formulae Group. All rights reserved.Mots clés : Morelle africaine, sites de production, qualité nutritive, Cameroun. Nutritional assessment of African nightshade in Cameroon ABSTRACTA nutritional assessment was carried out on African nightshade samples collected from 25 production sites in Cameroon. The objective was to determine the impact of the site on the nutritional quality of vegetables. The parameters examined were: dry matter content, ash, crude protein and minerals. The results showed a significant difference (p <0.05) between the sites. The dry matter content was between 5 and 32.50%; the average ash rate ranged from 15.50 to 32.29%; crude protein was high, particularly in the West, ranging from 25.63% to 72.64%. Minerals also portrayed high levels for phosphorus (601 to 9256 mg/100g), calcium (430 to 3485 mg/100g), iron (1.22 to 223.21 mg/100g) and copper (8.93 to 34.82 mg/kg). In most of M. N. NGO BOGMIS et al. / Int. J. Biol. Chem. Sci. 12(1): 62-74, 2018 63 the sites, copper levels were higher than the standard accepted by FAO and could be dangerous for consumers. Analysis of soil and cropping systems at different sites could help identifying potential sources of contamination.

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Analysis of nutrient and antinutrient content of underutilized green leafy vegetables

Cited by 201 publications

References 15 publications

Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (<i>Capsicum sp.</i>) Leaves

Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (<i>Capsicum sp.</i>) Leaves

Retention of nutrients in green leafy vegetables on dehydration

Evaluation nutritionnelle de la morelle Africaine au Cameroun

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