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|Title: ||Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents|
|Authors: ||Ejoh, Shirley Isibhakhomen|
Wireko-Manu, F. D.
MGC Renard, Catherine
|Keywords: ||Ascorbic acid|
, indigenous vegetables
|Issue Date: ||Oct-2019|
|Publisher: ||South African Journal of Clinical Nutrition|
|Citation: ||South African Journal of Clinical Nutrition,|
|Abstract: ||Objective: To determine the micronutrient composition of fresh and boiled traditional green leafy vegetables (TGLVs).
Design: Sixteen TGLVs categorised into cultivated and uncultivated vegetables were analysed for vitamin C (ascorbic acid [AA]
and dehydroascorbate [DHAA]), β-carotene, lutein and minerals.
Results: Basella alba had the highest AA (72 mg/100 g) content; Vernonia amygdalina (unwashed), had the highest β-carotene
and lutein concentrations (14.1 and 29.0 mg/100 g, respectively); Amaranthus hybridus had the highest AA (43 mg/100 g) and
β-carotene (9.3 mg/100 g) content, for cultivated sp. Celosia argentea had the highest Fe content; Zn content of all the
vegetables was low, 0.4–2.6 mg/100 g. Cooking resulted in significant losses in AA content in all the samples, 19% in B. alba
to 100% in Crassocephalum crepidioides. Carotenoid losses were observed in 10 samples and six samples had increased
values of β-carotene (12% to 183%) and lutein (64% to double).
Conclusion: Traditional green leafy vegetables studied were found to be rich in the micronutrients of interest, especially in
carotenoids. Boiling of leafy vegetables, as traditionally done, led to considerable losses of the micronutrients. The
micronutrient content of uncultivated leafy vegetables compared well with commonly cultivated species.|
|Description: ||This article is published in South African Journal of Clinical Nutrition and also available at DOI:
|Appears in Collections:||College of Science|
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