Submit Manuscript

Pakistan Journal of Nutrition

Year: 2013 | Volume: 12 | Issue: 10 | Page No.: 949-956
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 460

Search

Authors

Armel F. ZORO

Lessoy T. ZOUE

Severin A.K. KRA

Arnaud E. YEPIE

Sebastien L. NIAMKE

Keywords

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

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

Leave a Comment

Your email address will not be published. Required fields are marked *