Nutritional Composition of Water Spinach (Ipomoea aquatica Forsk.) Leaves

Umar, Kabiru Jega; Hassan, L. G.; Dangoggo, S.M.; Ladan, MJ

doi:10.3923/jas.2007.803.809

Cited by 76 publications

(40 citation statements)

References 27 publications

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“…Therefore, ratio phytate/iron is an indicator of the availability of iron for the body. This ratio, ranging from 0.95 to 1.09, was greater than the critical value of 0.4 [24,25]. The iron contained in cooked sweet potato leaves may be less available to the body.…”

Section: Analysis Of Experimental Resultsmentioning

confidence: 73%

“…As a result, it appears as a detoxification process [3]. Nevertheless, the results showed that the phytate/iron ratio, ranging from 0.95 to 1.09, was above the critical value of 0.4 [24,25]. In addition, the effect of cooking time was significant on the phytate content, while it wasn't on the iron content.…”

Section: Exploitation Of Response Surfaces and Isoresponse Curvesmentioning

confidence: 99%

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Optimization of Water Cooking of Sweet Potato (Ipomea batatas) Leaves and Characterization of Three Nutritional Interest Molecules (Folic Acid, Iron and Phytate)

Gouekou

Guédé

Agbo

et al. 2019

EJNFS

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Sweet potato (Ipomea batatas) leaves are among the leafy vegetables most consumed by Ivorian population. In order to preserve iron and folic acid, and to eliminate phytates, a study of optimization of water cooking of these leaves was conducted. Response surface methodology was employed to describe the effects of cooking time and leaf quantity on iron, folic acid and phytate contents of sweet potato leaves using a central composite design. Response surfaces and isoresponse curves were plotted to visualize areas of interest (optimal points). Results showed that the experimental data were adequately fitted into the second-order polynomial model. Cooking time had significant effects (P < .05) on folic acid and phytate contents. The effect of leaf quantity was significant (P < .01) on the three response variables. In addition, the optimal points were located in areas of the experimental domain where iron and folic acid contents were high. Therefore, three optimal conditions for water cooking (cooking time, leaf quantity) were identified: (10 min, 400 g), (7.93 min, 300 g) and (22.07 min, 441.4 g). Under these conditions, iron and folic acid contents (mg/100 g) were: (49.17, 12.58), (37.00, 16.27) and (48.77, 11.26), respectively. These results could be exploited to formulate iron and folic acid supplementation products from sweet potato leaves.

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Section: Analysis Of Experimental Resultsmentioning

confidence: 73%

Section: Exploitation Of Response Surfaces and Isoresponse Curvesmentioning

confidence: 99%

Optimization of Water Cooking of Sweet Potato (Ipomea batatas) Leaves and Characterization of Three Nutritional Interest Molecules (Folic Acid, Iron and Phytate)

Gouekou

Guédé

Agbo

et al. 2019

EJNFS

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“…The farmers use the remainder of the shoots as livestock fodder or mulching material. WS has high nutritional value as a GLV (Umar et al, 2007). It also possesses signifi cant medicinal properties, such as laxative in indigenous herbal medicinal preparations (Read, 1936;Burkill, 1966;Van Valkenburgh and Bunyapraphatsara, 2001), treatment for ringworm lesions (Burkill, 1966;Van Valkenburgh and Bunyapraphatsara, 2001) and anti-poisonous therapy for the toxicity due to the intake of Opium, Arsenic (As) and polluted water.…”

Section: Ipomoea Aquaticamentioning

confidence: 99%

X-ray Fluorescence Analysis and Consumer Preference Assessment Unveils that Sweet Potato Shoot-Tops are a Safer Alternative to Water Spinach, a Leafy Vegetable Prone to Bioaccumulation of Heavy Metals

et al. 2019

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Purpose: Water spinach (WS) (Ipomoea aquatica) is a popular leafy vegetable. However, WS is highly prone to bioaccumulation of toxic heavy metals. Sweet potato (SP) (Ipomoea batatas) is primarily a root tuber crop with fast growing shoots that can be used to replace WS to safe guard the human and livestock health. However, SP is an under-utilized leafy vegetable and no studies have been conducted to assess the consumer preference and food safety except photochemical assessments to profi le its high nutritious value. Therefore, in the present study, we assessed the heavy metal content, consumer preference and phytochemical contents to test the applicability of using shoot-tops of SP to replace bioaccumulation prone WS if grown in polluted sites. We also conducted a DNA barcoding analysis to discriminate SP from WS. Research Method:We obtained three greenhouse grwon shoot-top samples from WS (WS1, WS2 and WS3) and two greenhouse grown SP samples (SP1 and SP2) for all the analyses and two additional WS collected from the market (WSC) and a polluted site (WSP) a for XRF analysis. To assess the consumer preference we carried out a taste panel with 30 human subjects. For qualitative detection of the phytochemical contents, we performed routine laboratory tests. Finally, we carried out molecular based analyses using agarose gel electrophoresis and DNA barcoding using the markers rbcL and ITS. Findings:The sensory analysis revealed that human subjects equally preferred both WS and SP dishes. According to phytochemical assessment, SP contained higher amounts of anthocyanin, fl avonoids, phlobatannins, reducing sugars, tannins and terpenoids. The XRF analysis revealed that SP shoot-tops did not accumulate toxic heavy metals while WS shoot-tops grown in the same garden soil accumulated toxic heavy metals in trace amounts. Commercially available WS in Sri Lanka contained Hg (4500 mg/ Kg), Cd (1056 mg/Kg), As (598 mg/Kg) and Cr (74 mg/Kg). WSP contained Hg (1820 mg/Kg), Cd (228 mg/Kg), As (126 mg/Kg), Cr (138 mg/Kg), Sb (114 mg/Kg), Sn (464 mg/Kg) and Pb (2100 mg/Kg) and the highest amount of Fe (6894 mg/Kg). Research Limitation:It is imperative to study the heavy metal profi les of WS samples grown in diverse locations of Sri Lanka in collaboration with state consumer protection agencies to profi le the food safety levels.Originality/ Value: It is apparent from the present study that the consumption of WS is unsafe to human and animal health. DNA barcoding assays can be successfully employed by the consumer protection agencies to confi rm the identity of SP. Out of the two tested markers, ITS is more straight forward in exhibiting the length polymorphism. The sequence data confi rms band sizes detected using agarose gels and ITS is more informative in studying the genus Ipomoea than rbcL.

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“…Some study results suggest that water spinach has a potency as forage for ruminants based on its nutrient content. The study by Khamparn and Preston (2006), Opene et al (2018) and Umar et al (2007) showed that water spinach contains crude protein ranging from 5.18-24.6%, fibre 13-17.67%, dry matter 10.3% and organic matter 87.6%. With regard to the crude protein content, water spinach has been noted to have greater solubility of crude protein and thereby improving the N utilization by animals (Silivong and Preston, 2016).…”

Section: Introductionmentioning

confidence: 98%

In vitro Rumen Fermentability of the Pelleted Feed Containing Water Spinach (Ipomoea aquatica)

Hasanah¹,

Pangestu²,

Agus³

et al. 2020

American Journal of Animal and Veterinary Sciences

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An in vitro technique based on two stages of batch culture was used to clarify fermentability and digestibility of pellet feed containing water spinach (Ipomoea aquatica). The portion of Pennisetum purpureum in the pellet feed was substituted with Ipomoea aquatica at respective levels of 0% (T1), 20% (T2), 40% (T3) and 60% (T4). The treatments were allocated in a completely randomized design with 5 replicates of each. The results showed that the substitution of water spinach in pellet did not effect on pH, ammonia (NH 3), enzyme protein and microbial protein. Volatile Fatty Acids (VFA), acetate (C2), propionate (C3), butyrate (C4), methane (CH 4) and carbon dioxide (CO 2) were decreased (p<0.05) by water spinach substitution level in the treatments. The ratios of C2: C3 were increased (P<0.05) in both of T3 and T4. The increasing water spinach substitution level enhanced (p<0.05) dry matter digestibility and organic matter digestibility but crude fiber digestibility was unaffected. In conclusion, substitution of Pennisetum purpureum with Ipomoea aquatica at the level of 20% may be the best fiber source for ruminant diet.

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Nutritional Composition of Water Spinach (Ipomoea aquatica Forsk.) Leaves

Cited by 76 publications

References 27 publications

Optimization of Water Cooking of Sweet Potato (Ipomea batatas) Leaves and Characterization of Three Nutritional Interest Molecules (Folic Acid, Iron and Phytate)

Optimization of Water Cooking of Sweet Potato (Ipomea batatas) Leaves and Characterization of Three Nutritional Interest Molecules (Folic Acid, Iron and Phytate)

X-ray Fluorescence Analysis and Consumer Preference Assessment Unveils that Sweet Potato Shoot-Tops are a Safer Alternative to Water Spinach, a Leafy Vegetable Prone to Bioaccumulation of Heavy Metals

In vitro Rumen Fermentability of the Pelleted Feed Containing Water Spinach (Ipomoea aquatica)

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