Nutritional and phytochemical profiles of common pepper (Capsicum spp.) foliage consumed as leafy vegetables in Southeast Nigeria

Pepper foliage is consumed as a secondary plant part and as a traditional leafy vegetable in some climes. The six commonly consumed pepper species namely Cayenne, Anaheim, Bell, Bird’s eye, Scotch Bonnet and Habanero were analysed for their nutrient and phytochemical contents on a fresh weight basis. Proximate composition, vitamins were evaluated while minerals were analysed by the dry ash extraction method. Phytochemicals namely alkaloids, saponins and flavonoids were analysed by gravimetry; tannin and phenols by spectrometry; oxalate by titrimetry and hydrogen cyanide were analysed by alkaline picrate assay. Results indicated a significant difference (p<0.05) in the nutrient and phytochemical contents of the pepper foliage. Moisture ranged between 86.90 to 88.6% while their energy densities ranged between 34.33 to 45.66 kcal/100 g. Anahiem had the highest crude protein while Scotch Bonnet had the highest carbohydrate contents of 3.50% and 2.70% respectively. Bird's eye, Bell and Scotch Bonnet had the highest ash, fat and crude fibre contents respectively. The order of concentration of vitamins in the pepper foliage was in this order: Vitamin C > Vitamin A > Vitamin E > Vitamin B2 > Vitamin B1 > Vitamin B3. Scotch Bonnet had the highest calcium and magnesium contents, Cayenne had the highest phosphorus, potassium and iron contents while Anahiem and Bell had the highest zinc and sodium contents respectively. The phytochemical profile indicated that oxalate content of the foliage ranged between 0.14 to 0.28 mg/100 g and this classifies them as low oxalate vegetables. Bird's eye had the highest hydrogen cyanide content (9.45 mg/100 g) while Cayenne had the highest phytate content (12.72%). Results indicated the presence of tannins, alkaloids, phytosterols, phenols, flavonoids and saponins. These phytochemicals in the pepper foliage can be beneficial for human wellbeing based on their health-promoting effects.

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Nutritional properties of indigenous fermented condiment (ogiri) produced from partial substitution of castor oil bean (Ricinus communis) with soybean (Glycine max) seeds

Nigerian Journal of Biotechnology ◽

10.4314/njb.v37i2.4 ◽

2021 ◽

Vol 37 (2) ◽

pp. 32-46

Author(s):

I.N. Okwunodulu ◽

E. F Agha

Keyword(s):

Castor Oil ◽

Ricinus Communis ◽

Monosodium Glutamate ◽

Vitamin B1 ◽

Proximate Analysis ◽

Partial Substitution ◽

Vitamin B3 ◽

Crude Fibre ◽

Mineral Contents ◽

Nutrient Contents

Recently, in Nigeria, there has been a series of controversial publications and debates over the use of seasoning cubes and monosodium glutamate as cancer inducing agents. With this, the use of local condiments like Ogiri has become an option. Ogiri is traditionally produced from castor oil beans which is scarce in some communities. This study therefore explored the possibility of substituting castor oil bean with soybean to obtain an acceptable Ogiri. Proximate, mineral and vitamin composition and sensory characteristics of the substituted Ogiri samples produced were evaluated using standard methods. With increase in soybean substitution levels, proximate analysis showed an increase in crude protein (17.33%-31.68%), crude fibre (0.47-1.71%) and fat (13.76-20.23%) contents while ash (3.63-3.21%) and carbohydrate (48.13%-23.55%) contents decreased. Mineral contents increased from 46.11 - 80.21, 60.25 - 73.83, 80.33 - 99.42, 118.10 - 794.38, 1.63 - 6.32 and 0.49 - 1.48 mg/100g for calcium, magnesium, phosphorous, potassium, iron and zinc, respectively. Potassium was the most abundant mineral in the samples. Also, retinol (11.63-16.26 mg/100g), vitamin B1 (0.10-0.21 mg/100g), vitamin B2 (10.37-14.79 mg/100g), vitamin B3 (9.21-9.91 mg/100g), vitamin C (2.43-5.85 mg/100g) and vitamin E (6.43-11.25 mg/100g) increased significantly. Sensory analysis revealed that the Ogiri sample with 50% soybean inclusion and the control had the best organoleptic properties. Therefore, soybean substitution of up to 50% gave a better acceptable Ogiri with improved nutrient contents. Keywords: “ogiri”, castor oil bean, soybean

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Chemical evaluation of proximate, vitamin and amino acid profile of leaf, stem bark and root of indigofera tinctoria

International Journal on Integrated Education ◽

10.31149/ijie.v3i10.708 ◽

2020 ◽

Vol 3 (10) ◽

pp. 150-157

Author(s):

Alagbe, J.O

Keyword(s):

Amino Acid ◽

Vitamin B1 ◽

Stem Bark ◽

Amino Acid Profile ◽

Vitamin B3 ◽

Crude Fibre ◽

Chemical Evaluation ◽

Vitamin B9 ◽

Therapeutic Value ◽

Indigofera Tinctoria

Medicinal plants contain substances with high therapeutic value because they contain multiple bioactive chemicals. Chemical analysis of Indigofera tinctoria leaves, stem bark and roots was evaluated. The result revealed that proximate composition of Indigofera tinctoria leaves contained 12.49 % moisture content (M.C), 87.51 % dry matter (DM), 30.53 % crude protein (CP), 19.02 % crude fibre (CF), 2.44 % ether extract (EE), 13.86 % ash, 36.59 % carbohydrate (CHO) and 254.1 kcal/100g energy (ME). Indigofera tinctoria stem bark contained M.C (6.40 %), DM (93.60 %), CP (5.11 %), CF (54.49 %), EE (2.00 %), ash (10.42 %), CHO (29.98 %) and ME (156.0 kcal/100g). Indigofera tinctoria roots contained MC, DM, CP, CF, EE, ash, CHO and ME at 10.04 %, 89.60 %, 8.22 %, 40.88 %, 1.21 %, 8.43 %, 42.47 % and 210.0 kcal/100g respectively. Vitamin analysis showed that Indigofera tinctoria leaves, stem bark and roots contained β- carotene (8.45, 2.88 and 5.11 mg/100 g), Vitamin B1 (1.94, 0.33 and 1.00 mg/100 g), Vitamin B2 (0.71, 0.21 and 0.50 mg/100 g), Vitamin B3 (0.66, 0.34 and 0.48 mg/100 g), Vitamin B6 (0.32, 0.21 and 0.30 mg/100 g), Vitamin B7 (0.63, 0.01 and 0.16 mg/100 g), Vitamin B9 (0.26, 0.10 and 0.18 mg/100 g), Vitamin B12 (0.21, 0.03 and 0.10 mg/100 g), Vitamin C (14.0, 3.56 and 9.44 mg/100 g), Vitamin D (0.10, 0.01 and 0.06 mg/100 g) and Vitamin K (0.17, 0.07 and 0.12 mg/100 g). Amino acid analysis revealed the presence of threonine, leucine, lysine, valine, tryptophan, glycine, phenylalanine, histidine, methionine, alanine, serine, proline, aspartate, glutamic acid, tryrosine and cysteine in Indigofera tinctoria leaves, stem bark and roots at (7.65 %, 1.22 % and 3.03 %), (5.76, 1.09 % and 2.46 %), (3.11 %, 1.21% and 2.00 %), (7.21 %, 3.53 % and 4.09 %), (1.45%, 0.03% and 1.00 %), (4.76 %, 0.08 % and 2.33 %), (6.33 %, 2.45 % and 3.49 %), (7.42 %, 2.00 % and 3.00 %), (3.49 %, 0.01 % and 2.00 %), (2.41 %, 0.56 % and 1.20 %), (5.23 %, 1.22 % and 1.76 %), (2.87 %, 0.57 % and 1.00 %), (5.32 %, 2.11 % and 3.56 %), (9.66 %, 4.21 % and 5.11 %), (2.45 %, 0.57 % and 1.67 %) and (1.85 %, 0.81 % and 0.89 %) respectively. It was concluded that Indigofera tinctoria leaves, stem bark and roots are loaded with significant quantity of nutrients, vitamins and amino acid (leaves ˃ roots ˃ stem bark).

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Physical, Proximate and Anti-nutritional Composition of African yam bean (Sphenostylis stenocarpa) Seeds Varieties

Journal of Food Research ◽

10.5539/jfr.v5n2p67 ◽

2016 ◽

Vol 5 (2) ◽

pp. 67 ◽

Cited By ~ 2

Author(s):

Ghaniyah O. Ajibola ◽

Abiodun A. Olapade

Keyword(s):

Physical Properties ◽

Trypsin Inhibitor ◽

Hydrogen Cyanide ◽

Nutritional Composition ◽

International Institute ◽

Crude Fibre ◽

Nutritional Factors ◽

Weight Percentage ◽

African Yam Bean ◽

Significant Difference

The physical, proximate and anti-nutritional properties of five accessions of African yam bean (AYB) seeds (TSs 57, TSs 61, TSs 93, TSs 94 and TSs 116) obtained from Genetic Resource Centre (GRC) of International Institute of Tropical Agriculture (IITA) were studied and compared. This was aimed at unraveling the nutritional importance of this crop to enhance its production and utilisation. The physical properties investigated include seed size, length to diameter ratio, seed weight, percentage of seed coat, bulk density and loose density. Proximate composition and anti-nutritional factors such as saponin, oxalate, phytate, alkaloids, tannin, trypsin inhibitor and hydrogen cyanide of these accessions processed flours were also examined. The results of physical properties indicated significant differences (P<0.05) among the accessions except accessions TSs 93 and TSs 94 that did not differ in their lengths and diameters and also accessions TSs 61 and TSs 116 did not differ in their thicknesses. Results of proximate analysis revealed that crude fibre, fat and carbohydrate contents of the accessions were not significantly different from one another at (P<0.05) except TSs 94 that differed in its carbohydrate and TSs 116 also differed in its crude fibre from others. Meanwhile, in terms of anti-nutritional factors, there existed no significant difference in saponin contents but there were significant differences in oxalate, phytate, alkaloids, tannin, trypsin inhibitor and hydrogen cyanide among the accessions tested.

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Chemical Evaluation of Proximate, Vitamin and Amino Acid Profile of Leaf, Stem Bark and Root of Indigofera Tinctoria

Biomedical Research and Clinical Reviews ◽

10.31579/2692-9406/026 ◽

2021 ◽

Vol 3 (1) ◽

pp. 01-06

Author(s):

Alagbe J.O

Keyword(s):

Amino Acid ◽

Vitamin B1 ◽

Stem Bark ◽

Amino Acid Profile ◽

Vitamin B3 ◽

Crude Fibre ◽

Chemical Evaluation ◽

Vitamin B9 ◽

Therapeutic Value ◽

Indigofera Tinctoria

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Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality

Asian Food Science Journal ◽

10.9734/afsj/2020/v17i330195 ◽

2020 ◽

pp. 44-53

Author(s):

Amadi, Allbright Ovuchimeru

Keyword(s):

Control Sample ◽

Vitamin B1 ◽

Proximate Analysis ◽

Nutritional Composition ◽

Sensory Properties ◽

Soy Flour ◽

Partial Replacement ◽

Vitamin B3 ◽

Crude Fibre ◽

Full Fat Soy Flour

The effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15% substitution levels while 100% beef sausage served as the control. The proximate, mineral and vitamin composition as well as sensory properties of the formulated sausages were determined using standard methods. Proximate analysis revealed an increase in moisture content (63.66-65.59%), protein (15.87-17.66%) and fat (4.22-6.37%) as beef was partially replaced with FFSF. Ash content also increased but at 15% FFSF, a decrease which was not significantly (p>0.05) different from control sample was observed. Crude fibre content was highest for sausage extended with 15% FFSF (1.03%) while carbohydrate content decreased significantly (11.93-7.25%) on partial replacement with FFSF. Mineral results showed a significant (p<0.05) increase in magnesium (9.80-15.34 mg/100 g) and decrease in zinc (0.92-0.79 mg/100 g) as beef was partially replaced with FFSF. Calcium, sodium and phosphorus contents of beef sausages extended with 10% FFSF (18.74 mg/100 g, 52.78 mg/100 g and 95.82 mg/100 g, respectively) were significantly (p<0.05) higher than other sausage samples. Vitamin analysis also revealed a significant (p<0.05) increase in vitamin A (4.23-5.32µg/100g) while vitamin B3 (0.037-0.033 mg/100 g) and vitamin B1 (0.023-0.013 mg/100 g) decreased as beef was extended with FFSF. Vitamin C content of sausage extended with 10% FFSF (2.76 mg/100 g) was significantly (p<0.05) higher than other samples. This same trend was observed for vitamin B2 content of sausage with 15% FFSF (0.034 mg/100 g). FFSF had no significant effect (p>0.05) on the sensory properties of the sausages. Thus, the use of full fat soy flour as an extender for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages.

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Estimation of Water-Soluble Vitamin B-Complex in Selected Leafy and Non-Leafy Vegetables by HPLC Method

Oriental Journal Of Chemistry ◽

10.13005/ojc/350414 ◽

2019 ◽

Vol 35 (4) ◽

pp. 1344-1351

Author(s):

N. H. M. Rubel Mozumder ◽

Most. Jesmin Akhter ◽

Anwara Akter Khatun ◽

Mohammad Rokibuzzaman ◽

M. Akhtaruzzaman

Keyword(s):

High Performance ◽

Vitamin B1 ◽

High Performance Liquid Chromatographic ◽

Hplc Method ◽

Water Soluble ◽

Leafy Vegetables ◽

Array Detector ◽

Vitamin B ◽

Vitamin B3 ◽

Water Soluble Vitamin

A high performance liquid chromatographic method (HPLC) equipped with photodiode array detector (PDA) has been used to determine the water-soluble vitamin B complex ( B1, B2, B3, and B6) in eleven selected vegetables of Bangladesh. The results showed varied levels of vitamin B-complexes. Precisely, Thankuni leaves showed the highest contents of vitamin B1; 0.19 mg/100 g, and vitamin B2; 0.25 mg/100g. Higher content of vitamin B3 (0.59 mg/100 g) were quantified in Coriander leaves, but absent in Jute leaves. On the other hand, the maximum quantified amount of B6 (0.73 mg/100 g) was detected in Carrot. In contrast, there was no detectable vitamin B6 in Jute, and Mint leaves and Cabbage. The findings of the current study may supplement the current Food Composition Table for Bangladesh (FCTB) by providing nutritional information of vitamin B complex in leafy and non-leafy vegetables which can also be used for calculating the habitual dietary intake and/or nutritional survey purposes.

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Dietary nitrate and population health: a narrative review of the translational potential of existing laboratory studies

BMC Sports Science Medicine and Rehabilitation ◽

10.1186/s13102-021-00292-2 ◽

2021 ◽

Vol 13 (1) ◽

Author(s):

Oliver M. Shannon ◽

Chris Easton ◽

Anthony I. Shepherd ◽

Mario Siervo ◽

Stephen J. Bailey ◽

...

Keyword(s):

Population Health ◽

Leafy Vegetables ◽

Future Research ◽

Research Approach ◽

Valuable Insight ◽

Main Body ◽

Laboratory Studies ◽

Potential Health ◽

Health Promoting

Abstract Background Dietary inorganic nitrate (NO3−) is a polyatomic ion, which is present in large quantities in green leafy vegetables and beetroot, and has attracted considerable attention in recent years as a potential health-promoting dietary compound. Numerous small, well-controlled laboratory studies have reported beneficial health effects of inorganic NO3− consumption on blood pressure, endothelial function, cerebrovascular blood flow, cognitive function, and exercise performance. Translating the findings from small laboratory studies into ‘real-world’ applications requires careful consideration. Main body This article provides a brief overview of the existing empirical evidence basis for the purported health-promoting effects of dietary NO3− consumption. Key areas for future research are then proposed to evaluate whether promising findings observed in small animal and human laboratory studies can effectively translate into clinically relevant improvements in population health. These proposals include: 1) conducting large-scale, longer duration trials with hard clinical endpoints (e.g. cardiovascular disease incidence); 2) exploring the feasibility and acceptability of different strategies to facilitate a prolonged increase in dietary NO3− intake; 3) exploitation of existing cohort studies to explore associations between NO3− intake and health outcomes, a research approach allowing larger samples sizes and longer duration follow up than is feasible in randomised controlled trials; 4) identifying factors which might account for individual differences in the response to inorganic NO3− (e.g. sex, genetics, habitual diet) and could assist with targeted/personalised nutritional interventions; 5) exploring the influence of oral health and medication on the therapeutic potential of NO3− supplementation; and 6) examining potential risk of adverse events with long term high- NO3− diets. Conclusion The salutary effects of dietary NO3− are well established in small, well-controlled laboratory studies. Much less is known about the feasibility and efficacy of long-term dietary NO3− enrichment for promoting health, and the factors which might explain the variable responsiveness to dietary NO3− supplementation between individuals. Future research focussing on the translation of laboratory data will provide valuable insight into the potential applications of dietary NO3− supplementation to improve population health.

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Seasonal and Temperature Dependent Variations in Proximate Parameters and Mineral Elements of Smoke-Dried Catfish (Clarias gariepinus, Burchell, 1822) using Traditional and Eco-Friendly Kilns in Lagos, Nigeria

Journal of Applied Sciences and Environmental Management ◽

10.4314/jasem.v24i4.15 ◽

2020 ◽

Vol 24 (4) ◽

pp. 639-643

Author(s):

M.M. Ogunbambo

Keyword(s):

Crude Protein ◽

Clarias Gariepinus ◽

Mineral Elements ◽

Drying Process ◽

Temperature Dependent ◽

Crude Fibre ◽

Significant Difference ◽

Dry Seasons ◽

Mineral Compositions ◽

Wet And Dry Seasons

Smoke-drying Clarias gariepinus (catfish) provides animal protein and a source of livelihood in Lagos, Nigeria. Changes occurring to seasonal and mineral compositions of smoke-dried catfish using local Traditional Drum Kiln (TDK) and a newly constructed Eco-Friendly Kiln (EFK) fitted with a flame, drying and electronic components was carried out in this study. The smoke-drying process was carried out in both wet and dry seasons and smoke-dried catfish samples stored at ambient and adjusted refrigerated temperatures of 28 and 4 0C. The smoke-drying procedure was standardized at 60 - 80 0C and kiln lasted 24 ± 3 hours. Moisture content results showed a significant difference when the catfish samples were smoke-dried using TDK and EFK and stored in ambient and controlled temperatures in both wet and dry seasons while crude protein, lipid, ash and crude fibre values were significantly different when stored only in dry season. Mineral elements phosphorus, sodium, copper, magnesium and iron showed a significant difference when stored at both temperatures and seasons using both kilns. Mineral elements were found to be most stable in smoke-dried catfish samples when stored at controlled temperatures. This work proved that standardizing smoke-drying process using both kilns resulted in good quality smoke-dried catfish but showed that higher biochemical values were obtained when EFK is used. Key words: Nigeria, Smoke-drying Kilns, Seasons, Ambient, Controlled Temperatures

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THE EFFECTS OF LEVELS OF ISOLATION, OR VARIETAL DIFFERENCES IN, HIGH FIBRE HULL FRACTION OF LOW GLUCOSINOLATE RAPESEED MEALS ON RAT OR PIG PERFORMANCE

Canadian Journal of Animal Science ◽

10.4141/cjas78-093 ◽

1978 ◽

Vol 58 (4) ◽

pp. 743-752 ◽

Cited By ~ 14

Author(s):

J. J. KENNELLY ◽

F. X. AHERNE ◽

A. J. LEWIS

Keyword(s):

Feed Intake ◽

Average Daily Gain ◽

Rapeseed Meal ◽

Sprague Dawley ◽

Crude Fibre ◽

Gain Ratio ◽

Sprague Dawley Rats ◽

Significant Difference ◽

Pig Performance ◽

Daily Gain

Forty-eight crossbred pigs of average initial weight 21 kg were fed 10% Tower rapeseed meal (RSM) and 10% Candle RSM as partial replacements for soybean meal (SBM). Diets were formulated to be isocaloric. Pigs fed the SBM diet consumed less feed, gained significantly (P < 0.01) faster and were more efficient at converting feed to gain than those fed the RSM diets. Performance of pigs fed Candle RSM was not significantly different to that obtained with Tower RSM. In a second experiment, dehulled Tower RSM and Tower RSM hulls were mixed in amounts to produce RSM with crude fibre levels of 6.8, 10.8, 13.5 and 15.8%. The simulated RSM and Tower and Candle RSM were used to completely replace SBM in the diets of weanling (75 g) Sprague-Dawley rats. Rats fed SBM had significantly (P < 0.05) higher average daily gain (ADG) than those fed Tower or Candle RSM, or diets containing the rapeseed meats. There was no significant (P < 0.05) difference in ADG, feed intake or feed to gain ratio of rats fed either Tower or Candle RSM. Feed intake, feed to gain ratio and fecal volatile fatty acid concentrations increased while average daily gain decreased with increasing level of hulls in simulated RSM diets. There was no significant difference (P < 0.05) in thyroid weight between rats fed SBM, Tower RSM or Candle RSM.

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Effects of dietary oil palm, plantain and Calopogonium spp. leaves on performance and sensory values of rabbit meat

Journal of Agricultural Research and Development ◽

10.4314/jard.v18i1.9 ◽

2020 ◽

Vol 18 (1) ◽

pp. 77-89

Author(s):

J.N. Ingweye ◽

J. Mfon ◽

G.A. Kalio ◽

F.I. Ologbose

Keyword(s):

Oil Palm ◽

Proximate Analysis ◽

Conversion Ratio ◽

Feed Conversion Ratio ◽

Feed Conversion ◽

Crude Fibre ◽

Fixed Amount ◽

Significant Difference ◽

Weight Gains ◽

Better Than

Performance and organoleptic indices of rabbits fed plantain, oil palm and calopogonium leaves was assessed using 48, eight weeks old bucks. They were allotted to four groups of 12 animals and three replicates of four animals each. Group A (control) was fed calopogonium leaf while groups B, C, and D were fed plantain leaf, oil palm leaf, and 50% oil palm + 50% plantain leaves, respectively. Animals consumed fixed amount of commercial pellets while forages and water were given ad libitum. Completely randomized design, one-way analysis of variance was used. Proximate analysis of pellets and forages as well as feed intake, weight gain and feed conversion ratio were assessed. At the end of the experiment, meat from one rabbit per treatment was used for sensory evaluation by 20 semi-trained panelists using 7-point hedonic scale. Data were analyzed using SPSS software. Significant means were separated using Least Significant Difference. Crude protein, crude fibre, ether extract, nitrogen free extract and ash contents of the leaves ranged from 25.11±1.50 (calopogonium) to 4.90±0.92 (oil palm), 38.40±2.12 (oil palm) to 15.38±0.07 (plantain), 9.71±0.01 (plantain) to 2.30±0.01 (oil palm), 47.80±0.56 (oil palm) to 32.27±0.02 (calopogonium) and 11.93±0.02 (plantain) to 2.99±0.01 (oil palm), respectively. Groups A and B had the highest (p<0.05) final weight and weight gains while groups A, B and C had the highest (p<0.05) forage intake. Feed conversion ratios of groups A and B were better (lower) than others. Forages had no effect on meat colour and texture. Groups B and D meats tasted better than others. Group D meat aroma was better than those fed single forages. Meats from groups C and D were the juiciest while meats from groups A, C and D were the most acceptable. Consideration of final weights, weight gains, feed conversion ratio and taste of meat would require that plantain leaves be used to feed meat rabbits. Keywords: Organoleptic indices, Dry season feeding, Forage

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