Chemical evaluation of the nutritive value of leaf of fluted pumpkin (Telferia occidentalis)

Phytochemical Profiling with Antioxidant and Antimicrobial Screening of <i>Amaranthus viridis</i> L. Leaf and Seed Extracts

“…These accounts in part for protein deficiency which overcomes among the general population are as acknowledged by Food and Agricultural Organization [8].…”

Fruit/Vegetable–drug Interactions: Pharmacokinetic Assay With a Cyp3a4 Substrate

“…[13] Studies have revealed that ugu (pumpkin vegetable)contains saponins, glycosides, tannins, flavonoids, alkaloids, vitamins, minerals, proteins, phenolic compounds, phytosterols, resins and oils. [22,23] On the other hand pawpaw contains alkaloids, flavonoids, cardenolides, tannins, saponins, steroids, cardiac glycosides, anthraquinones and phenolics. [24] To the best of our knowledge, neither pawpaw nor pumpkin leaves have been shown to contain bergamottin and 6',7'…”

Promoting food security and enhancing Nigeria's small farmers' income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables

“…Sources: Joseph and Aworh (1991a), Tiburski, Rosenthal, Deliza, de Oliveira Godoy, and Pacheco (2011), Adepoju (2009), Silou, Rocquelin, Gallon, andMolagui (2000), Eka (1980), Nour, Magboul, and Kheri (1980), Taylor (1987), Gebauer et al (2002), FAO (1988), Ishola, Agbaji, and Agbaji (1990), Adeola and Aworh (2012), Okegbile and Taiwo (1995 Table 2 Nutrient composition of selected lesser-known Nigerian vegetables. Sources: Chinedu et al (2011), Mnzava (1995, 1997, Stadlmayr et al (2012), Ajayi and Osifo (1977), Ladeji, Okoye, and Ojobe (1995), Taylor (1987), Ekumankama (1998), Ahmed and Mohammed (1995), Gupta, Lakshmi, Manjunath, and Prakash (2005), Sheela, Nath, Vijayalakshmi, Yankanchi, and Patil (2004), Omueti and Adepoju (1988), Babalola, Babalola, and Aworh (2001), Stadlmayr et al (2012), Ogunlesi et al (2010), Asaolu and Asaolu (2002), Atinmo and Akinyele (1983), Okegbile and Taiwo (1995), Keshinro (1985), Ishola et al (1990), Adeola and Aworh (2012 [60°B; 1:4 ratio (w/w) of fruit pulp to sugar syrup] at tropical ambient temperature (27°C) for 8 h followed by hot-air drying at 60°C (Falade & Aworh, 2004, 2005. Fruit pulps dipped in sugar syrups of lower concentrations (44°B and 52°B) received lower scores for sensory quality attributes than those dipped in 60°B sugar syrup (Falade & Aworh, 2004, 2005.…”