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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12798

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, Faustina Dufie
Page, David
Renard, Catherine MGC
Keywords: Ascorbic acid
indigenous vegetables
iron, lutein
provitamin A
Issue Date: 23-Oct-2019
Publisher: Taylor and Francis
Citation: Shirley Isibhakhomen Ejoh, Faustina Dufie Wireko-Manu, David Page & Catherine MGC Renard (2019): 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, South African Journal of Clinical Nutrition, DOI: 10.1080/16070658.2019.1652963
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: An article published by Taylor and Francis and also available at https://doi.org/10.1080/16070658.2019.1652963
URI: http://hdl.handle.net/123456789/12798
Appears in Collections:College of Science

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