Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2013 | Volume: 12 | Issue: 10 | Page No.: 949-956
DOI: 10.3923/pjn.2013.949.956
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

An Overview of Nutritive Potential of Leafy Vegetables Consumed in Western Côte d’Ivoire
Armel F. ZORO, Lessoy T. ZOUE, Severin A.K. KRA, Arnaud E. YEPIE and Sebastien L. NIAMKE

Abstract: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. Nevertheless, scientific report on their nutritive potential is scanty. In order to contribute to their wider utilization and valorization, leafy vegetables consumed in Western Côte d’Ivoire (Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta and Myrianthus arboreus) have focused our attention. The physicochemical and nutritive properties of these leafy vegetables were investigated and the results obtained were as follow: moisture (66.51-85.40%), crude proteins (9.04-24.10%), crude fibres (11.46-32.44%), ash (6.91-25.69%), carbohydrates (34.92-61.77%), crude lipids (1.45-4.11%) and food energy (159.22-266.95 kcal/100 g). The mineral elements contents were high with remarkable amount of K (516.46-7740.35 mg/100 g), Ca (1249.76-4740 mg/100 g), Mg (564.24-2060.30 mg/100 g), P (718.53-2111.71 mg/100 g) and Fe (30.05-110 mg/100 g). The Ca/P ratio was desirable and ranged from 1.69 to 6.58. These leafy vegetables also contained appreciable levels of vitamin C (43.17-60.00 mg/100 g) and polyphenols (162.72-268.14 mg/100 g). The studied leafy vegetables highlighted antioxidant activity varying from 70.06 to 77.66%. All these results suggest that the studied leafy vegetables if consume in sufficient amount would contribute greatly to the nutritional requirement for human health and to the food security of Ivorian population.
PDF References Citation Report Citation
 RELATED ARTICLES:
  •    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
  •    Studies on Nutritive Value and Antioxidant Properties of Three Neglected Leafy Vegetables of Cote d’Ivoire
  •    Chemical Composition and the Effect of Salts on the Food Properties of Triticum durum Wholemeal Flour
  •    Proximate and Mineral Element Composition of Bouillon Cubes Produced in Nigeria
  •    Nutritive and Anti-Nutritive Evaluation of Sweet Potatoes (Ipomoea batatas) Leaves
  •    Proximate and Mineral Composition of Kale (Brassica oleracea) Grown in Delta State, Nigeria
How to cite this article:

Armel F. ZORO, Lessoy T. ZOUE, Severin A.K. KRA, Arnaud E. YEPIE and Sebastien L. NIAMKE, 2013. An Overview of Nutritive Potential of Leafy Vegetables Consumed in Western Côte d’Ivoire. Pakistan Journal of Nutrition, 12: 949-956.

DOI: 10.3923/pjn.2013.949.956

URL: https://scialert.net/abstract/?doi=pjn.2013.949.956
COMMENT ON THIS PAPER
 
 
 

 
  Bullet Navigation
 
  Page Icon Online First
  Page Icon Current Issue
  Page Icon Previous Issues
  Page Icon Editorial Board
  Page Icon Submit a Manuscript
  Page Icon Guide to Authors
  Page Icon Subscribe to E-alerts

  Bullet Indexed In
 
  Page Icon Academic Journals Database
  Page Icon ASCI-Database
  Page Icon Asian Digital Library
  Page Icon Cambridge Scientific Abstract
  Page Icon Chemical Abstract Services
  Page Icon EMBASE
  Page Icon Genamics
  Page Icon MIAR

Science Alert
Curve Bottom