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Pakistan Journal of Nutrition
  Year: 2010 | Volume: 9 | Issue: 9 | Page No.: 858-860
DOI: 10.3923/pjn.2010.858.860
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Chemical Composition of Three Traditional Vegetables in Nigeria
Adeleke Rafiu Olaposi and Abiodun Olufunmilola Adunni

This work was carried out to evaluate the nutritional composition of three traditional vegetables in Iree, Osun State. The leafy vegetables used were Cnidoscolus chayamansa (iyana ipaja), Solanium nodiflorum (Ogumo), and Senecio biafrae (worowo). The vegetables were washed in potable water to remove unwanted matters and were analyzed for proximate and mineral All analyses were carried out in three replicates and the data were evaluated for significant differences in their means with Analysis of Variance (ANOVA) (p<0.05). Cnidoscolus chayamansa had higher protein content (5.91%) and carbohydrate content (8.88%) but there was no significant difference (p>0.05) in the crude fibre value and that of Senecio biafrae. Senecio biafrae had higher moisture content (89%) while Solanium nodiflorum had higher ash and fat content which were significantly different (p<0.05) from the other vegetables. Cnidoscolus chayamansa had higher values in all the mineral contents determined and these were significantly different (p<0.05) from other vegetable. There were no significant difference (p>0.05) in potassium, calcium and iron contents of Solanium nodiflorum and Senecio biafrae. The three vegetables are good sources of nutrients which could be consumed for normal growth.
PDF References Citation Report Citation
  •    Estimation of Iron, Copper and Zinc in Some Vegetables Commonly Consumed in Amassoma, Niger Delta, Nigeria
  •    Nutritive and Anti-nutritive Qualities of Mostly Preferred Edible Woody Plants in Selected Drylands of Iringa District, Tanzania
How to cite this article:

Adeleke Rafiu Olaposi and Abiodun Olufunmilola Adunni, 2010. Chemical Composition of Three Traditional Vegetables in Nigeria. Pakistan Journal of Nutrition, 9: 858-860.

DOI: 10.3923/pjn.2010.858.860


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