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Journal of Applied Sciences
  Year: 2009 | Volume: 9 | Issue: 16 | Page No.: 2969-2974
DOI: 10.3923/jas.2009.2969.2974
Analytic Chemical Composition and Mineral Content of Yellow Velvetleaf (Limnocharis flava L. Buchenau)’s Edible Parts
N. Saupi, M. H.Zakaria and J.S. Bujang

Abstract:
This study was carried out to analyze the analytic chemical composition and minerals content of yellow velvetleaf (Limnocharis flava L. Buchenau) edible parts collected from waterways at Sebauh, Bintulu, Sarawak, Malaysia in early July 2008 using standard method of food analysis. The edible parts of L. flava high in total carbohydrate by difference (14.56±0.14%) and gross calorific value (343.26±9.75 kJ/100 g), but low in moisture (79.34±0.15%), ash (0.79±0.03%) and crude protein content (0.28±0.01%) in dry weight basis. However, the crude fat (1.22±0.01%) and crude fiber content (3.81±0.04%) were within the range of Malaysian leafy vegetables. The high concentration of K (4202.50±292.37 mg/100 g), Ca (770.87±105.26 mg/100 g, Cu (8.31±1.83 mg/100 g), Mg (228.10±15.26 mg/100 g) and Zn (0.66±0.05 mg/100 g) were found in edible parts of L. flava. The concentration of Na (107.72±17.15 mg/100 g) was much higher when compared to the recommended dietary allowances. Thus, the edible parts of L. flava provide good sources of minerals such as potassium, calcium, magnesium and copper. However, nutritive value analyzed should not be the exclusive criteria for judging the consumptive significance of the edible parts. Besides, others factors such as palatability should also be taken into consideration.
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How to cite this article:

N. Saupi, M. H.Zakaria and J.S. Bujang, 2009. Analytic Chemical Composition and Mineral Content of Yellow Velvetleaf (Limnocharis flava L. Buchenau)’s Edible Parts. Journal of Applied Sciences, 9: 2969-2974.

DOI: 10.3923/jas.2009.2969.2974

URL: https://scialert.net/abstract/?doi=jas.2009.2969.2974

 
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