Nutritional Composition of Five Spontaneous Wild Plants Used as Human Foods in Côte d’ivoire Areas (West Africa), a Potential Role in Household Food Security

Ehile, Stephane-Joel Ehouan; Kouassi, Nestor Kouakou; Kouamé, Camille Adam; N’Dri, Denis Yao; Amani, Georges N’guessan

doi:10.3923/pjn.2018.171.178

Cited by 5 publications

(5 citation statements)

References 24 publications

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“…The contents were also comparable to that of Spinach (28%), but higher than those of cabbage (15.4%) [18]. Plants that contribute more than 12% of their calorific value from proteins are known to be good sources of protein [26]. Several studies have indicated that African indigenous vegetables may contain higher nutrient levels than those found in exotic vegetables [27] hence could provide a readily available source of cheap protein for improved nutrition.…”

Section: Values Followed By Different Lower Case Letters Within a Colmentioning

confidence: 78%

Effect of Different Growing Periods on the Nutritional Composition of Cowpea (Vigna unguiculata) Leaves

Maringa

Nawata

Ogutu

et al. 2020

AJAHR

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Introduction: The nutritional composition of plant tissues is influenced by climatic conditions during their growth and development. Climate influences the growth rate, chemical composition and yield of crops. This study was conducted to evaluate the effect of growing periods on the nutritional composition of six cowpea varieties; Kenyan local variety (KLV), Indonesian local variety (ILV), Malaysian local variety (MLV), Japanese local variety (JLV) and two Kenyan varieties (K80 and KenKunde). Methodology: The seeds were grown in an experimental glasshouse under three varying growing periods in 2015 and 2016, respectively. The effect of growing condition on moisture, protein, potassium, calcium, magnesium, manganese, iron and zinc content was assessed. Results: Moisture content varied from 67.9% to 78.0% and 81.1% to 88.8% in 2015 and 2016, respectively; while protein contents ranged from 7.3% to 14.6% and 18. 4% to 30.4% in 2015 and 2016, respectively. In 2015, there was a significant increase in moisture content, protein, K, Ca, Mg and Mn in KLV as temperature increased. This trend was different for ILV and MLV, which showed significant differences across growing periods with the June growing period showing the highest moisture, protein, K, Mg and Mn contents. In 2016, protein, Ca and Mg contents increased in response to increasing temperature across the growing periods. KLV and Kenkunde exhibited higher concentrations of most components. Conclusion: There were significant differences among varieties and across growing periods in nutrient content implying both variety and climatic conditions affect nutritional composition.

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Section: Values Followed By Different Lower Case Letters Within a Colmentioning

confidence: 78%

Effect of Different Growing Periods on the Nutritional Composition of Cowpea (Vigna unguiculata) Leaves

Maringa

Nawata

Ogutu

et al. 2020

AJAHR

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“…Sodium and potassium are involved in membrane and cellular exchange, thus contribution to the regulation of plasma volume, acid-base balance and muscle contraction. In addition, the sodium/potassium ratio for all fresh leafy vegetables studied being less than one, this would mean that they could use in diet of hypertensive individuals [53]. The effect of cooking time on oxalates contents is depicted in Table 2.…”

Section: Discussionmentioning

confidence: 99%

Effect of Boiling on Chemicals, Phytochemicals and Nutritional Composition of Solanum nigrum L. Leaves Harvested in Abidjan (Côte d’Ivoire)

Dappah

N’Dri

Kouassic

et al. 2020

IJBcRR

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Aims: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. The current study aimed to evaluate the influence of boiling on bioactive, proximate and antinutrients compounds in Solanum nigrum leaves. Methodology: The leaves were subjected to boiling in pressure cooker for 10, 15 and 20 min and proximate composition, minerals, nutritive and anti-nutritional components were determined according to standard methods for nutritional guidelines. Results: The result of the study revealed that longer time of boiling (higher than 10 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients. The registered losses (p < .05) at 10 min were as follows: ash (12.37%), proteins (33.69%), vitamin C (11.23 mg/ 100 g), polyphenols (125.41 mg/ 100 g) Tannins (81.96 mg/ 100 g) and Flavonoids (14.03 mg/100 g). The average increase of fibers content was (39.41%). Furthermore, after 10 min of boiling time the residual contents (p<0.05) of minerals was: Calcium (1079±29.04 to 386±78 mg/ 100 g), Phosphorus (405..24±10-508.88±2.58 mg/ 100 g), Iron (33.48±0.93–44.50±1.23 mg / 100 g) and Magnesium (572.78±19.76–662.99±27.23 mg/ 100 g).The antinutrient composition for oxalic acid were ranged 72.61±6.29 to 223.67±6.35 mg/100 g. The different ratios sodium / potassium (<1) and oxalates/calcium (<2.5) were under the respective critical value for all boiling. Conclusion: These results suggest that the recommended time of domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.

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“…Micronutrient deficiencies are a significant public health problem in many developing countries such as Nigeria, with infants and pregnant women particularly at danger [1]. Ehile et al [2] opined that micronutrient deficiency also known as hidden hunger, is the main source of health challenges, large casualty rate, and reduced economic productivity in tropical Africa. Nigeria alone loses over 1.5 billion US dollars annually on Gross Domestic Product (GDP) to mineral and vitamin deficiencies as many staple foods are low in essential micronutrients [3; 4].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours

Arukwe¹,

Nwanekezi²

2022

World J. Adv. Res. Rev.

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This study was carried out to evaluate the mineral composition and vitamin content of sorghum and pigeon pea composite flours. Flours were produced from sorghum and pigeon pea seeds. The composite flours were mixed homogenously. Six different blends were formulated in the following ratios as 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 of sorghum and pigeon pea flours respectively, where 100% sorghum flour served as control. The mineral and vitamin composition of the blends were determined using standard methods. The mineral composition result showed significant (p<0.05) increase in potassium (315.10 – 635.0 mg/100 g), magnesium (90.01- 94.52 mg/100 g), calcium (20.10 – 52.11 mg/100 g), zinc (2.03 – 2.30 mg/100 g), iron (3.01 – 5.10 mg/100 g) and sodium (4.80 – 7.82 mg/100 g), and significant (p<0.05) reduction in phosphorus (300.20 - 264.15 mg/100 g), with the increased supplementation of pigeon pea flour to sorghum flour in the blends. The vitamin content result recorded significant (p<0.05) increase in niacin (2.60-2.91 mg/100 g), riboflavin (0.07-0.13 mg/100 g), thiamin (0.31-0.43 mg/100 g), ascorbic acid (29.31-34.56 mg/100 g), and decrease in pyridoxine (0.40-0.21 mg/100 g) and alpha-tocopherol (0.61-0.26 mg/100 g), with increased level of inclusion of pigeon pea flour to the blends. This study showed that supplementing sorghum flour with pigeon pea flour produced blends with improved micronutrients which can find use in ameliorating the prevalence of micronutrients deficiencies in developing countries.

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Nutritional Composition of Five Spontaneous Wild Plants Used as Human Foods in Côte d’ivoire Areas (West Africa), a Potential Role in Household Food Security

Cited by 5 publications

References 24 publications

Effect of Different Growing Periods on the Nutritional Composition of Cowpea (Vigna unguiculata) Leaves

Effect of Different Growing Periods on the Nutritional Composition of Cowpea (Vigna unguiculata) Leaves

Effect of Boiling on Chemicals, Phytochemicals and Nutritional Composition of Solanum nigrum L. Leaves Harvested in Abidjan (Côte d’Ivoire)

Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours

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