Relating sensory profiles of canned amaranth (<scp>Amaranthus cruentus</scp>), cleome (<scp>Cleome gynandra</scp>), cowpea (<scp>Vigna unguiculata</scp>) and Swiss chard (<scp>Beta vulgaris</scp>) leaves to consumer acceptance

Onyeoziri, Isiguzoro O.; Kinnear, Marise; Kock, Henrietta Letitia De

doi:10.1002/jsfa.8710

Cited by 16 publications

(11 citation statements)

References 31 publications

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“…The utilization of cowpea leaves in its different forms in the rural areas in Tanzania is to the tune of 30% of the households (Ochieng et al, 2016). Other value-added products of cowpea leaves that have been used in high-end markets such as supermarkets include the vacuum-packed, solar-dried, powder, canned, and frozen forms (Jethwani et al, 2015;Okello et al, 2015;Onyeoziri, Kinnear, & Kock, 2018). This aims at beating the constraints of seasonality in terms of availability of cowpea leaves.…”

Section: Utilization Of Cowpea Leavesmentioning

confidence: 99%

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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Cowpea leaf is among the African indigenous vegetables that have been recommended for possible alleviation of food and nutrition insecurity in sub‐Saharan Africa (SSA). The vegetable is rich in micronutrients including iron and vitamin A whose deficiencies are prevalent in SSA. Considering the limitation of seasonal availability, preservation techniques have been adopted to enhance availability with little success. This review aims at highlighting the contribution of cowpeas leaves to food and nutrition security as well as research gaps that must be addressed to promote the utilization of value‐added forms that would have extended effect of improving its production and consumption. It was found that preserved and fresh cowpea leaves were rich in beta‐carotene and iron in the ranges of 0.25–36.55 and 0.17–75.00 mg/100 g dry weight, respectively. The proportion of rural households incorporating the vegetable in its various forms in the region can be as high as 30%. With adequate utilization, the vegetable provided up to ≥ 75% and 25% of RDAs for vitamin A and iron, respectively, of children aged 4–8. However, the utilization of preserved forms faced a limitation for a deviation of up to 30% in their sensory scores and decreased nutrient content as compared to the fresh ones hugely hindered their market penetration. Utilization of novel processing techniques incorporating concept of hurdle technology can help address these quality losses. In conclusion, preservation of cowpea leaves should seek not only to enhance the shelf‐life, but also to enhance acceptability of the products with a view of increased utilization.

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Section: Utilization Of Cowpea Leavesmentioning

confidence: 99%

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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“…The isothiocyanates are responsible for their anticancerogenic [5], anti-inflammatory [6] and antidiabetogenic [7] properties. African vegetables are bitter when eaten in raw form [8]. Therefore, traditionally Chinese cabbage is cooked using various cooking methods such as boiling, steaming or moist cooking (blanching).…”

Section: Introductionmentioning

confidence: 99%

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

Managa

Remize

Garcia

et al. 2019

Foods

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Non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) is a widely consumed leafy vegetable by the rural people in South Africa. Traditional blanching methods (5%, 10% or 20% lemon juice solutions in steam, microwave treatments and hot water bath at 95 °C) on the changes of colour properties, phenolic metabolites, glucosinolates and antioxidant properties were investigated in this study. Blanching at 95 °C in 5% lemon juice solution maintained the chlorophyll content, reduced the difference in colour change ∆E, and increased the total phenolic content and the antioxidant activities (ferric reducing-antioxidant power assay (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assay). The highest concentration of kaempferol-dihexoside, kaempferol-sophoroside, kaempferol hexoside, and ferulic acid was noted in samples blanched in 5% lemon juice, at 95 °C. However, concentrations of kaempferol O-sophoroside-O-hexoside was highest in raw leaf samples. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the UPLC-MS and chemometric approach showed the acid protocatechuoyl hexose unique marker identified responsible for the separation of the blanching treatments (5% lemon juice at 95° C) and raw leaves. However, other unidentified markers are also responsible for the separation of the two groups (the raw leaves and the hot water moist blanched samples) and these need to be identified. Blanching at 95 °C in 10% lemon solution significantly increased the glucosinolate sinigrin content. Overall blanching at 95 °C in 5% lemon juice solution can be recommended to preserve the functional compounds in Nightshade leaves.

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“…Leaves and tender stems of B. carinata can be eaten raw, boiled, or pickled. Many plant foods from the Brassicaceae as well as other African leafy vegetables (ALVs) are characterized by bitter taste when eaten raw [ 16 , 17 ]. For this reason, they are often preferred cooked [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale

et al. 2018

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The present human intervention trial investigated the health-promoting potential of B. carinata, with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a B. carinata preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in a randomized crossover design. Peripheral blood mononuclear cells were exposed to aflatoxin B1 (AFB1), with or without metabolic activation using human S9 mix, and subsequently analyzed for DNA damage using the comet assay. Plasma was analyzed for total antioxidant capacity and prostaglandin E2 (PGE2) levels. Cooked B. carinata significantly reduced DNA damage induced by AFB1 as compared to baseline levels (+S9 mix: 35%, −S9 mix: 33%, p ≤ 0.01, respectively). Raw B. carinata only reduced DNA damage by S9-activated AFB1 by 21% (p = 0.08). PGE2 plasma levels were significantly reduced in subjects after consuming raw B. carinata. No changes in plasma antioxidant capacity were detectable. A balanced diet, including raw and cooked Brassica vegetables, might be suited to fully exploit the health-promoting potential. These results also advocate the promotion of B. carinata cultivation in Eastern Africa as a measure to combat effects of unavoidable aflatoxin exposure.

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Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance

Abstract: Canned amaranth leaves have potential as a commercial product that may be well liked by young consumers. The cowpea leaves product has consumer potential, but the formulation needs revision, while canned cleome leaves need further research work. © 2017 Society of Chemical Industry.

Cited by 16 publications

References 31 publications

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale

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