Research Article Open Access

An Overview of Nutritive Potential of Leafy Vegetables Consumed in Western Côte d’Ivoire

Authors

Armel F. ZORO
Laboratoire de Biotechnologies, UFR Biosciences, Universite Felix Houphouët-Boigny,22 BP 582, Abidjan 22, Cote d`Ivoire
|
CORRESPONDING AUTHOR
Lessoy T. ZOUE
Laboratoire de Biotechnologies, UFR Biosciences, Universite Felix Houphouët-Boigny,22 BP 582, Abidjan 22, Cote d`Ivoire
|
Severin A.K. KRA
Laboratoire de Biotechnologies, UFR Biosciences, Universite Felix Houphouët-Boigny,22 BP 582, Abidjan 22, Cote d`Ivoire
|
Arnaud E. YEPIE
Laboratoire de Biotechnologies, UFR Biosciences, Universite Felix Houphouët-Boigny,22 BP 582, Abidjan 22, Cote d`Ivoire
|
Sebastien L. NIAMKE
Laboratoire de Biotechnologies, UFR Biosciences, Universite Felix Houphouët-Boigny,22 BP 582, Abidjan 22, Cote d`Ivoire
Published on: September 15, 2013
DOI 10.3923/pjn.2013.949.956
PDF

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.

Keywords:

Antioxidant properties, leafy vegetables, nutritive value, proximate composition

Article Metrics

134 Abstract Views
168 File Views
0 Downloads

License

Copyright (c) 2013 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

Article Citation Metrics

Find An Overview of Nutritive Potential of Leafy Vegetables Consumed in Western Côte d’Ivoire on PlumX

How to Cite

ZORO, A. F., ZOUE, L. T., KRA, S. A., YEPIE, A. E., & NIAMKE, S. L. (2013). An Overview of Nutritive Potential of Leafy Vegetables Consumed in Western Côte d’Ivoire. Pakistan Journal of Nutrition, 12(10), 949–956. https://doi.org/10.3923/pjn.2013.949.956
Crossref
Scopus
Google Scholar
Europe PMC

References

1.
Adeyeye, E.I. and P.A. Aye, 2005. Chemical composition and the effect of salts on the food properties of Triticum durum wholemeal flour. Pak. J. Nutr., 4: 187-196.
2.
Akpanyung, E.O., 2005. Proximate and mineral element composition of bouillon cubes produced in Nigeria. Pak. J. Nutr., 4: 327-329.
3.
Aberoumand, A., 2009. Proximate and mineral composition of the marchubeh (Asparagus officinalis). World Dairy Food Sci., 4: 145-149.
4.
Amic, D., D. Davidovic-Amic, D. Beslo and N. Trinajstic, 2003. Structure-radical scavenging activity relationships of flavonoids. Croatica Chem. Acta, 76: 55-61.
5.
Antia, B.S., E.J. Akpan, P.A. Okon and I.U. Umoren, 2006. Nutritive and anti-nutritive evaluation of sweet potatoes (Ipomoea batatas) leaves. Pak. J. Nutr., 5: 166-168.
6.
AOAC, 1990. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Arlington VA, Pages: 684.
7.
Asaolu, S.S., O.S. Adefemi, I.G. Oyakilome, K.E. Ajibulu and M.F. Asaolu, 2012. Proximate and mineral composition of Nigerian leafy vegetables. J. Food Res., 1: 214-218.
8.
Asibey-Berko, E. and F.A.K. Tayie, 1999. Proximate analysis of some under-utilized Ghanaian vegetables. Ghana J. Sci., 39: 91-96.
9.
Badifu, G.I.O., 2001. Effect of processing on proximate composition, antinutritional and toxic contents of kernels from Cucurbitaceae species grown in Nigeria. J. Food Compos. Anal., 14: 153-161.
10.
Broadhurst, R.B. and W.T. Jones, 1978. Analysis of condensed tannins using acidified vanillin. J. Sci. Food Agric., 29: 788-794.
11.
Barminas, J.T., M. Charles and D. Emmanuel, 1998. Mineral composition of non-conventional leafy vegetables. Plant Foods Hum. Nutr., 53: 29-36.
12.
Black, R., 2003. Micronutrient deficiency: An underlying cause of morbidity and mortality. Bull. World Health Organ., 81: 79-87.
13.
Champ, M.M.J., 2002. Non-nutrient bioactive substances of pulses. Br. J. Nutr., 88: 307-319.
14.
Chaturvedi, U.C., R. Shrivastava and R.K. Upreti, 2004. Viral infections and trace elements: A complex interaction. Curr. Sci., 87: 1536-1554.
15.
Chima, C.E. and M.A. Igyor, 2007. Micronutrients and anti-nutritional contents of selected tropical vegetables grown in SouthEast, Nigeria. Niger. Food J., 25: 111-116.
16.
Choi, C.W., S.C. Kim, S.S. Hwang, B.K. Choi and H.J. Ahn et al., 2002. Antioxidant activity and free radical scavenging capacity between Korean medicinal plants and flavonoids by assay-guided comparison. Plant Sci., 163: 1161-1168.
17.
Day, R.A. and A.L. Underwood, 1986. Quantitive Analysis. 5th Edn., Prentice-Hall, Co., Englewood Cliffs, NJ., Pages: 701.
18.
Ejoh, A.R., F.T. Mbiapo and E. Fokou, 1996. Nutrient composition of the leaves and flowers of Colocasia esculenta and the fruits of Solanum melongena. Plant Food Hum. Nutr., 49: 107-112.
19.
Ekpo, A.S. and N.O. Eddy, 2005. Comparative studies of the level of toxicants in the seed of Indian almond (Terminalia catappa) and African walnut (Coula edulis). Chem. Class J., 2: 74-76.
20.
Emebu, P.K. and J.U. Anyika, 2011. Proximate and mineral composition of kale (Brassica oleracea) grown in Delta State, Nigeria. Pak. J. Nutr., 10: 190-194.
21.
FAO, 1986. Food Composition Table for Use in Africa. Food and Agricultural Organization, Rome, Italy.
22.
FAO/WHO, 1988. Requirement of Vitamin A, Iron, Folate and Vitamin B12: Report of a Joint Expert Consultation. World Health Organization, Rome, Italy, Pages: 107.
23.
FAO., 1996. Food, agriculture and food security: Developments since the world food conference. World Food Summit Technical Background Documents, Rome, Italy.
24.
FAO., 2002. Food Energy-Methods of Analysis and Conversion Factors. Food and Agricultural Organization, Rome, Italy, Pages: 97.
25.
FAO., 2004. Human Vitamin and Mineral Requirements. Food and Agricultural Organization, Rome, Italy, Pages: 361.
26.
Fennema, R.O. and S.R. Tannenbaum, 1996. Introduction to Food Chemistry. In: Food Chemistry, Fennema, R.O., M. Karel, G.W. Sanderson, S.R. Tannenbaum, P. Walstra and J.R. Witaker, (Eds.). Marcel Dekker Inc., New York.
27.
Fasuyi, A.O., 2006. Nutritional potentials of some tropical vegetable leaf meals: Chemical characterization and functional properties. Afr. J. Biotechnol., 5: 49-53.
28.
Gardner, P.T., T.A.C. White, D.B. McPhail and G.G. Duthie, 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem., 68: 471-474.
29.
Geissler, C.A. and H.J. Powers, 2005. Human Nutrition. 11th Edn., Elsevier, Churchill Livingstone, London, pp: 236-243.
30.
Halliwell, B. and J.M.C. Gutteridge, 1999. Free Radicals in Biology and Medicine. Oxford Univ. Press, Oxford.
31.
Hassan, L.G. and K.J. Umar, 2004. Antinutritive factors in African locust beans (Parkia biglobosa). Proceedings of the 27th Annual International Conference of Chemical Society of Nigeria, September 20-24, 2004, University of Benin, Benin City, Nigeria, pp: 322-326.
32.
Hassan, L.G., K.J. Umar and Z. Umar, 2007. Antinutritive factors in Tribulus terrestris (Linn) leaves and predicted calcium and zinc bioavailability. J. Trop. Biosci., 7: 33-36.
33.
Hilou, A., O.G. Nacoulma and T.R. Guiguemde, 2006. In vivo antimalarial activities of extract from Amaranthus spinosus L and Boerhaavia erecta L. J. Ethnopharmacol., 103: 236-240.
34.
Van Rensburg, W.S.J., S.L. Venter, T.R. Nelshiluvhi, E. van den Heever and H.J. Voster, 2004. 2004. Role of indigenous leafy vegetables in combating hunger and malnutrition. South Afr. J. Bot., 70: 52-59.
35.
Kris-Etherton, P.M., K.D. Hecker, A. Bonanome, S.M. Coval and A.E. Binkoski et al., 2002. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am. J. Med., 113: 71-88.
36.
Kubmarawa, D., I.F.H. Andenyang and A.M. Magomya, 2009. Proximate composition and amino acid profile of two non-conventional leafy vegetables (Hibiscus cannabinus and Haematostaphis barteri). Afr. J. Food Sci., 3: 233-236.
37.
Lintas, C., 1992. Nutritional aspects of fruit and vegetable consumption. Opt. Mediterr., 19: 79-87.
38.
Marshall, F., 2001. Agriculture and use of wild and weedy greens by the Piik AP Oom okiek of Kenya. Econ. Bot., 55: 32-46.
39.
Meda, A., C.E. Lamien, M. Romito, J. Millogo and O.G. Nacoulma, 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem., 91: 571-577.
40.
Mohammed, M.I. and N. Sharif, 2011. Mineral composition of some leafy vegetables consumed in Kano, Nigeria. Nig. J. Basic Applied Sci., 19: 208-212.
41.
Naczk, M. and F. Shahidi, 2004. Extraction and analysis of phenolics in food. J. Chromatogr. A, 1054: 95-111.
42.
Nesamvuni, C., N.P. Steyn and M.J. Potgieter, 2001. Nutritional value of wild, leafy plants consumed by the Vhavenda: Research letter. S. Afr. J. Sci., 97: 51-54.
43.
Pongracz, G., H. Weiser and D. Matzinger, 1995. Tocopherole-antioxidantien der natur. Lipid/Fett, 97: 90-104.
44.
Rice-Evans, C. and N.J. Miller, 1995. Antioxidants-the case for fruit and vegetables in the diet. Br. Food J., 97: 35-40.
45.
Rodriguez-Amaya, D.B., 2001. A Guide to Carotenoids Analysis in Foods. ILSI Press, Washington, DC., USA., ISBN-13: 9781578810727, Pages: 64.
46.
Saldanha, L.G., 1995. Fiber in the diet of US children: Results of national surveys. Pediatrics, 96: 994-997.
47.
Sandberg, A.S., 2002. Bioavailability of minerals in legumes. Br. J. Nutr., 88: 281-285.
48.
Singleton, V.L., R. Orthofer and R.M. Lamuela-Raventós, 1999. Analysis of Total Phenols and other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. In: Methods in Enzymology, Packer, L. (Ed.), Academic Press, Cambridge, Massachusetts, ISBN: 9780121822002, pp: 152-178.
49.
Sobowale, S.S., O.P. Olatidoye, O.O. Olorode and J.V. Akinlotan, 2011. Nutritional potentials and chemical value of some tropical leafy vegetables consumed in south west Nigeria. J. Sci. Multidisciplinary Res., 3: 55-65.
50.
Steyn, N.P., J. Olivier, P. Winter, S. Burger and C. Nesamvuni, 2001. A survey of wild, green, leafy vegetables and their potential in combating micronutrient deficiencies in rural populations. S. Afr. J. Sci., 97: 276-278.
51.
Tanumihardjo, S.A. and Z. Yang, 2005. Epidemiology of Health Effects. In: Encyclopedia of Human Nutrition, Caballero, B., L. Allen and A. Prentice (Eds.). 2nd Edn., Elsevier Ltd., Oxford, pp: 339-345.
52.
Trichopoulou, A., E. Vasilopoulou, P. Hollman, C. Chamalides and E. Foufa et al., 2000. Nutritional composition and flavonoid content of edible wild greens and green pies: A potential rich source of antioxidant nutrients in the Mediterranean diet. Food Chem., 70: 319-323.
53.
Trowbridge, F. and R. Martorell, 2002. Forging effective strategies to combat iron deficiency. Summary and recommendations. J. Nutr., 132: 875S-880S.
54.
Turan, M., S. Kordali, H. Zengin, A. Dursun and Y. Sezen, 2003. Macro and micro-mineral content of some wild edible leaves consumed in Eastern Anatolia. Acta Agric. Scand. Section B Plant Soil Sci., 53: 129-137.
55.
UICC. and WHO., 2005. Global Action Against Cancer. UICC. and WHO., Geneva.
56.
Umar, K.J., L.G. Hassan, S.M. Dangoggo, M. Inuwa and M.N. Almustapha, 2007. Nutritional content of Melochia corchorifolia (Linn.) leaves. Int. J. Biol. Chem., 1: 250-255.
57.
Vainio-Mattila, K., 2000. Wild vegetables used by the Sambaa in the Usambara Mountains, NE Tanzania. Ann. Botan. Fenn., 37: 57-67.
58.
Weinberger, K. and J. Msuya, 2004. Indigenous Vegetables in Tanzania-Significance and Prospects. AVRDC-WorldVegetableCenter, Taiwan, ISBN: 9789290581369, Pages: 70.
59.
West, C.E., A. Eilander and M. Van-Lieshout, 2002. Consequences of revised estimates of carotenoid bioefficacy for dietary control of vitamin A deficiency in developing countries. J. Nutr., 132: 2920S-2926S.
60.
Wheeler, E.I. and R.E. Ferrel, 1971. Methods for phytic acid determination in wheat and wheat fractions. Cereal Chem., 48: 312-320.
61.
Wong, S.P., L.P. Leong and J.H.W. Koh, 2006. Antioxidant activities of aqueous extracts of selected plants. Food Chem., 99: 775-783.
62.
Yiridoe, E.K. and V.M. Anchirinah, 2005. Garden production systems and food security in Ghana: Characteristics of traditional knowledge and management systems. Renewable Agric. Food Syst., 20: 168-180.
63.
FND., 2005. Dietary reference intake for energy, carbohydrate, fibre, fat, fatty acids, cholesterol, protein and amino acid (micro-nutrients). Food and Nutrition Board, Institute of Medicine of the National Academies, Washington, DC., USA. http://www.nap.edu/.