Antiscorbutic value of lucerne

Levy, Leopold Ferdinand; Fox, F. W.

doi:10.1042/bj0290884

Cited by 15 publications

(10 citation statements)

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“…Second, consumers' acceptance of lucerne was determined, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability. For this study it was hypothesized that lucerne could have a similar taste profile to SB, as Levy and Fox (1935) reported that lucerne is occasionally used as a substitute for spinach in South Africa (SA). Consumers were also prompted to indicate their preference for eating lucerne, as well as their intention to purchase lucerne as a vegetable.…”

Section: Introductionmentioning

confidence: 99%

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

Mielmann

Bothma

Hugo

et al. 2015

British Food Journal

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Purpose – A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne. Design/methodology/approach – Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars. Findings – “SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars. Originality/value – No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.

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Section: Introductionmentioning

confidence: 99%

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

Mielmann

Bothma

Hugo

et al. 2015

British Food Journal

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“…Lucerne is a valuable source of vitamins A and E, it contains B carotene, thiamine, riboflavin, niacin, pantothenic acid, biotin, folic acid, choline, inositol, pyridoxine, vitamin B12 and vitamin K (Aganga and Tshwenyane, 2003). It is also an outstandingly good source of vitamin C (1.78 mg/g) (Levy and Fox, 1935) , but it loses 80 per cent on drying (Aganga and Tshwenyane, 2003), while vitamins B and D are present only in low concentrations. This is in agreement with Horst et al (1984) who demonstrated the presence of vitamin D 2 and vitamin D 3.…”

Section: Chemical Composition Of Lucernementioning

confidence: 99%

The utilisation of lucerne (Medicago sativa): a review

Mielmann

2013

British Food Journal

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PurposeThe aim of this review is to focus on the potential utilisation of lucerne which could contribute more effectively to human nutrition and food sustainability. It aims to explore a proposed cycle for the promotion of lucerne for human consumption. Furthermore it seeks to propose lucerne as a potential vegetable and to briefly discuss the chemical composition, protein application, safety and medicinal uses of lucerne.Design/methodology/approachA non‐experimental approach, namely a systematic literature study, was used. During the study searches were done on the scientific databases Science Direct, Sabinet online, Emerald, EbscoHost and SpringerLink. Moreover internet searches were undertaken on the search engine, Google Scholar. Additionally, available textbooks and theses were consulted. Different combinations of keywords as well as synonyms for keywords were used during the searches. Some keywords used included lucerne, alfalfa and legumes.FindingsThe high costs of animal protein have led to a growing interest in the industrial applications of lucerne in developing countries as lucerne is a valuable source of protein, suitable to produce nutritional food for human consumers. The full development of lucerne's potential is hindered by a lack of awareness among consumers as well as by a lack of capacity within a research community. Therefore the key steps in the proposed cycle can be used to aid in the diversification of lucerne in the market place.Originality/valueTo the author's knowledge there exists a lack of previous reviews on lucerne. It is important for scientists to become aware of the nutritional and entrepreneurial potential and contribution for human consumption purposes in the future in order for the lucerne industry to diversify.

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“…The literature relating to the distribution of vitamins in different parts of leafy vegetables, while more extensive than that on minerals, is also incomplete. Levy and Fox (1935) have noted vitamin C is higher in alfalfa leaves than in the stalks. The small stalks contained more vitamin C than the larger and more fibrous ones.…”

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confidence: 96%

DISTRIBUTION OF MINERALS AND VITAMINS IN DIFFERENT PARTS OF LEAFY VEGETABLES¹

Sheets¹,

Leonard²,

Gieger

1941

Journal of Food Science

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The nutritive value of leafy vegetables as they are eaten depends not only upon the nutritive value of the vegetables themselves and the methods used in cooking them but also upon methods of preparation, whether the vegetables are to be cooked or eaten raw.Preferences exist f o r certain parts of the edible portion of the plant. Thus the outer green leaves of cabbage and head lettuce are frequently discarded before the vegetables are eaten. Another custom existing in the South. according to Sheets, Frazier, and Dickins (1931),' is to discard the petioles or stems, and perhaps also a large part of the midrib of the leaves of certain vegetables when they are being prepared f o r cooking, unless they are young and tender. The reasons given for discarding the petiole and midrib are that the cooked greens are more palatable and require less time to cook when the petiole and midrib are not included.Since the most important nutrients supplied by leafy vegetables are minerals and vitamins, a knowledge of the relative amounts supplied by different parts of the plant is needed if the whole plant is not eaten. Moreover, the possibility of concentrating these nutrients by using only those parts of plants which contain the largest quantities should not be overlooked when one is dealing with such bulky foods as leafy vegetables. It has, therefore, seemed worth while t o report information accumulated over a period of years on the iron content of different parts of leafy vegetables as well as additional information on the iron, calcium, and phosphorus contents of some of these vegetables and of turnip greens grown in different localities from the same seed. Data on the iron content of green and bleached asparagus have also been included, because it was

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Antiscorbutic value of lucerne

Cited by 15 publications

References 1 publication

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

The utilisation of lucerne (Medicago sativa): a review

DISTRIBUTION OF MINERALS AND VITAMINS IN DIFFERENT PARTS OF LEAFY VEGETABLES¹

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Antiscorbutic value of lucerne

Cited by 15 publications

References 1 publication

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

The utilisation of lucerne (Medicago sativa): a review

DISTRIBUTION OF MINERALS AND VITAMINS IN DIFFERENT PARTS OF LEAFY VEGETABLES1

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DISTRIBUTION OF MINERALS AND VITAMINS IN DIFFERENT PARTS OF LEAFY VEGETABLES¹