Comparative Proximate, Minerals and Antinutrient Analysis of Selected Nigerian Leafy Vegetables

Ajayi, Olubunmi Bolanle; Bamidele, T. O.; Malachi, O; Oladejo, A. A.

doi:10.9734/jalsi/2018/26666

Cited by 9 publications

(15 citation statements)

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“…Manganese plays an important role in a number of physiological processes as a constituent of some enzymes and an activator of other enzymes. The outcomes of the current research for Manganese are 0.51mg/kg, 0.95mg/kg, 0.55mg/kg, 1.23mg/kg, 1.77mg/kg respectively as shown in table 1 this findings are comparable to the previous study that reported 0.75mg/kg, 1.32mg/kg, 0.8mg/kg respectively Ashfaq, (2018), Satheesh and Workneh Fanta, (2020) and Wang et al, (2009) but lower to 17.59mg/kg and 30.21mg/kg reported Ajayi et al, (2018), Ali and Al-Qahtani, (2012). All the samples analyzed were within the WHO/FOA permissible limit of 6.4mg/kg (WHO/FOA, 2022).…”

Section: Manganese (Mn)supporting

confidence: 85%

“…The amount of potassium and magnesium in fruits and vegetables play a potential role in the management of bone mineral density Satheesh and Workneh Fanta, (2020) Ajayi et al, (2018), Akan et al, (2009) Ashfaq, (2018, Campas-Baypoli et al, (2016), Malghani̇ et al, (2022, Satheesh and Workneh Fanta, (2020). Contrary,Bux Baloch et al, (2015), Isah et al, (2018), andWang et al, (2009) reported higher Mg concentration of 117.87mg/kg, 109 mg/kg and 351.21mg/kg respectively.…”

Section: Potassium (K)mentioning

confidence: 99%

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Determination of Some Mineral Elements Level in Vegetables Sold in Yankaba Market Kano State, Nigeria

Umar,

Mohammed

2023

FJS

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This study was conducted to analyze the levels of some mineral element contents of broccoli, cauliflower, curly kale, red cabbage, and lentils sold in Yankaba Market of Kano State, Nigeria. Samples of these vegetables were obtained from the market and analyzed for some mineral elements (calcium, Cobalt, Copper, iron, potassium, magnesium, manganese, sodium, and zinc) contents using standard methods. The mineral elements analysis showed that the samples had calcium ranging from 43.09 to 76.67 mg/kg, cobalt 0.04 to 2.33 mg/kg, Copper 0.89 to 7.20 mg/kg, iron 0.71 to 9.88 mg/kg, Potassium 12.83 to 69.09 mg/kg, magnesium 15.63 to 86.63 mg/kg, Manganese 0.51 to 1.77 mg/kg, Sodium 8.65 to 37.36 mg/kg, and Zinc 0.7-11.88 mg/kg. atomic absorption spectroscopy (AAS) method was used to determine the level of these elements. The results for the analysis of variance (ANOVA) indicated that (P>0.05) in all samples, this shows that there was no significant difference among the samples analyzed. The study revealed that the vegetables from the Yankaba market contain some appreciable amount of essential nutrients and mineral elements needed to maintain good nutritional status that will benefit consumers.

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Section: Manganese (Mn)supporting

confidence: 85%

Section: Potassium (K)mentioning

confidence: 99%

Determination of Some Mineral Elements Level in Vegetables Sold in Yankaba Market Kano State, Nigeria

Umar,

Mohammed

2023

FJS

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“…For years, there has been increasing demand for fresh vegetables mainly because of their convenience as ready-to-eat products as well as health benefits associated with their consumption [10,11].…”

Section: Introductionmentioning

confidence: 99%

Comparative Vitamin Analysis of Some Selected Nigerian Green Leafy Vegetables from Two Different Zones

Adebayo¹

2019

Act Scie Nutr

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“…Crude protein values of red soko was 17.06±0.06% and green soko was 14.54±0.12% and there was no significant difference (p ˂ 0.05) in the protein values of both vegetables. The protein content was higher than 11.32% reported for A. cruentus [37]. The crude protein values of most leafy vegetables ranged from 1 to 7% of fresh weight or 8 to 30% of dry weight [38] which shows they are still within the range.…”

Section: % Abts + = Absorbance Of Sample X Gradient X Dilution Factormentioning

confidence: 57%

Untitled

2023

SJMH

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Chemical profile of leafy vegetables enable researchers to affirm the constituents present in them as well as knowing their possible usefulness for consumption and medicinal applications. Red and green soko were obtained, rinsed in water and cut into smaller pieces, air dried, grounded and sieved to give 40mm mesh size powder. The powdered samples were analyzed for proximate composition and mineral contents using standard methods. The antioxidant properties such as reducing power, ferrous ion chelating activity 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity and 2,2azinobis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) of samples were determined. Red soko had the higher value of crude lipid (2.36 ± 0.06%), ash content (16.45 ±0.15%), protein (17.06 ±0.06%), and dry matter (89.74 ±0.24%) while green soko had higher value of moisture content (10.86±0.33%), crude fibre (13.66±0.20%), carbohydrate (54.81.81±0.21%) and energy value (297.38±0.89 Kcal/100g). Red soko had the higher values of Mg (25.16 ± 0.22 mg/kg), Fe (2.86±0.05 mg/kg), Zn (0.10 ± 0.02 mg/kg), Mn (0.56 ±0.08 mg/kg), and Cu (0.20 ±0.01 mg/kg) while green soko had higher value of Ca (180.16 ±1.00 mg/kg), Na (73.44 ±0.00 mg/kg), K (694.14 ± 0.96 mg/kg), Pb (0.23 ±0.00 mg/kg) and Se (0.20 ±0.03 mg/kg). Green soko had higher value of ferric reducing antioxidant power (0.36±0.04%), Fe 2+ Chelating Activity (4.46±0.09%), DPPH radical scavenging activity (11.75±0.74%) and ABTS +

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Comparative Proximate, Minerals and Antinutrient Analysis of Selected Nigerian Leafy Vegetables

Cited by 9 publications

References 0 publications

Determination of Some Mineral Elements Level in Vegetables Sold in Yankaba Market Kano State, Nigeria

Determination of Some Mineral Elements Level in Vegetables Sold in Yankaba Market Kano State, Nigeria

Comparative Vitamin Analysis of Some Selected Nigerian Green Leafy Vegetables from Two Different Zones

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