scholarly journals Effect of Fermentation on Nutritional Composition of Selected Commonly Consumed Green Leafy Vegetables in Nigeria

2014 ◽  
Vol 2 (3) ◽  
pp. 291-297 ◽  
Author(s):  
B.O.T. Ifesan ◽  
O.O. Egbewole ◽  
B.T. Ifesan
Keyword(s):  
Titratable Acidity ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Mineral Contents ◽  
Spontaneous Fermentation ◽  
Green Leafy Vegetables ◽  
Total Titratable Acidity ◽  
Bacillus Spp ◽  
Fermented Vegetables ◽  
Staphylococcus Spp

Fresh leafy vegetables which include Amarathus hybridus (Bush green), Telfairia occidentalis (Fluted pumpkin leaf), Vernonia amygdalina (Bitter leaf) and Pterocarpus mildbraedii (White campwood leaf) were subjected to spontaneous fermentation for 5 days at room temperature. Physicochemical properties (pH, temperature, and total titratable acidity) were monitored during the fermentation. It was observed that the pH (6.8 to 3.78) of all the vegetables decreased steadily as fermentation progressed. However, the temperature (27°C to 34°C) and total titratable acidity expressed as lactic acid equivalent (0.014-0.147) for all the vegetables increased as fermentation progressed. The percentage of occurrence of bacteria isolated from the fermenting mass include Bacillus spp. (39.1%), Lactobacillus spp. (26.1%), Escherichia coli and Staphylococcus spp. (8.7%), Proteus spp., Serratia spp., Citrobacter spp. and Pseudomonas spp (4.3%) respectively. The proximate composition and mineral contents of fermented and unfermented leaves were investigated. Significant increase in ash content was noticed for unfermented (8.07%-15.72%) and for fermented vegetables (12.50%-23.28%). The protein contents of T. occidentalis (24.29%-25.65%), and A. hybridus (14.27%-16.96%) increased significantly after fermentation. A decrease in fiber content was noticed for all fermented vegetables except for V. amygdalina where significant increase was noticed (10.97%-14.55%). Increase in both thiamine (1.37-1.52mg/ml) and niacin (1.32-1.62mg/ml) contents were observed in T. occidentalis after fermentation while significant reductions were recorded for A. hybridus and V. amygdalina. Generally, vitamin C content of the vegetables decreased during fermentation while some increases were recorded in the mineral content of fermented vegetables. DOI: http://dx.doi.org/10.3126/ijasbt.v2i3.11003Int J Appl Sci Biotechnol, Vol. 2(3): 291-297  

scholarly journals Nutritional Analysis and Mineral Content Determination of Emilia sonchifolia DC

2021 ◽  
Vol 24 (1) ◽  
pp. 54-60
Author(s):  
Md Masud Morshed ◽  
Md Sohel Rana ◽  
Talha Bin Emran ◽  
Md Didaruzzaman Sohel ◽  
Mohammad Hassan Kawsar
Keyword(s):  
Nutritional Assessment ◽  
Energy Content ◽  
Pharmaceutical Journal ◽  
Developed Countries ◽  
Major Elements ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Mineral Contents ◽  
Green Leafy Vegetables ◽  
The Developed Countries

Now-a-days consumption of plant-based foods, including green leafy vegetables are being considered as part of a healthy diet and importance is given on this by almost all health regulatory bodies of the developed countries. The plant, Emilia sonchifolia belongs of the family, Asteraceae. Nutritional composition of the plant and presence of some essential major elements were analyzed by using standard methods. Freshly collected healthy plants were subjected to assessment for different parameters and nutritional content such as moisture, fat, ash, protein, crude fiber, carbohydrate and energy value as well as probable mineral contents. After nutritional assessment it was revealed that, the contents of total moisture, fat, ash, protein, fiber and carbohydrate were 83.18%, 0.938%, 2.84%, 3.11%, 2.84% and 7.042%, respectively. The total energy content of the plant was 52.624 kcal. The results of the nutritional assessment of E. sonchifolia were near to the popular edible spinach of Amaranthus which contained moisture 81.8 - 83.9%, fat 0.3 - 0.5%, ash 2.8 - 3.6%, protein 4.1 - 4.8%, carbohydrate 4.3 - 5.2%, and energy 47 - 51 kcal. Concentration of macro minerals calcium (Ca), potassium (K), magnesium (Mg) and sodium (Na) was found to be 310, 137, 119 and 55 mg/100g, respectively whereas the concentration of micro minerals iron (Fe), copper (Cu), zinc (Zn), manganese (Mn) and chromium (Cr) was observed as 29, 0.17, 1.21, 1.52 and 0.20 mg/100g, respectively which was between the recommended limit. Bangladesh Pharmaceutical Journal 24(1): 54-60, 2021

The recalcitrance of oxalate, nitrate and nitrites during the controlled lactic fermentation of commonly consumed green leafy vegetables

2015 ◽  
Vol 45 (2) ◽  
pp. 336-346 ◽  
Author(s):  
A. Jagannath ◽  
Manoranjan Kumar ◽  
P S Raju
Keyword(s):  
High Performance ◽  
Leafy Vegetables ◽  
Spontaneous Fermentation ◽  
Content Type ◽  
Lactic Fermentation ◽  
Green Leafy Vegetables ◽  
Beneficial Effects ◽  
Balanced Diet ◽  
Significant Difference ◽  
Nitrate And Nitrite

Purpose – Green leafy vegetables (GLVs) are important components of a balanced diet especially in developing countries where the major requirements of micronutrients are met. However, GLVs also contain significant amounts of oxalate, nitrate and nitrites, whose role in the human diet is constantly changing. The current study explored the behavior of nitrate, nitrites and oxalate in lactic-fermented GLVs with an intention to develop functional foods based on them. Design/methodology/approach – Selected strains of beneficial lactic acid bacteria were used for the controlled fermentation of GLV, while an identical portion was subjected to spontaneous fermentation. The nitrate and nitrites were monitored spectrophotometrically, while oxalate contents were quantified by both titrimetric and by high-performance liquid chromatography throughout the duration of fermentation. Findings – More than 90 per cent of individual constituents studied remained intact in the GLVs paste after the six-day controlled fermentation period. However, there was significant difference between the controlled and spontaneously fermented samples in terms of oxalate, nitrate and nitrite contents. Originality/value – Controlled lactic fermentation although superior in all other aspects may not be able to lower the anti-nutrients present. The advantages of spontaneous fermentation vis-à-vis controlled fermentation are discussed. The work will bring out the importance of the beneficial effects of GLVs and the effect of lactic fermentation.

scholarly journals Proximate, vitamin assays and anti-oxidant properties of an underutilised indigenous vegetable Heliotropium indicum L. (Lamiales: Boraginaceae) in West Africa in enhancing diet diversification

2016 ◽  
Vol 3 (6) ◽  
pp. 337-353
Author(s):  
Muibat Bello ◽  
Tomilayo Amusan ◽  
Oluwole Oladeji
Keyword(s):  
Ascorbic Acid ◽  
High Performance ◽  
Ascorbic Acid Content ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Food Plants ◽  
Sustainable Livelihood ◽  
Green Leafy Vegetables ◽  
Anti Oxidant ◽  
Heliotropium Indicum

Green leafy vegetables are important component of human diets, providing fibre, minerals and vitamins. Recently, non-conventional food plants are incorporated in diet to provide not only nutrient but also traditional treatment for various ailments. In a way to combat the devastating effect of malnutrition, there should be a long term intervention such as dietary diversification which can be achieved by increasing the production of locally produced foods and non-conventional vegetables. This study analysed the nutritional composition and anti-oxidant potential of Heliotropium indicum L. (Lamiales: Boraginaceae). The proximate analyses were carried out using the methods described by the Association of Official Analytical Chemist (AOAC). Vitamins were quantified by high performance liquid chromatography (HPLC). Mineral content were determined by Atomic Absorption Spectrophotometric (AAS) technique. The anti-oxidant activity was tested spectrophotometrically using ascorbic and gallic acid as standards. The nutrient constituents revealed that the fat content ranged between 0.67% +/- 0.05% and ash content ranged between 15.7% +/- 0.04%. Varying levels of vitamins like ascorbic acid, retinol, tocopherols, riboflavin, thiamine and niacin was quantified in the samples. Ascorbic acid content ranged between 622.6 mg/100 g. The aqueous extracts of the samples significantly (P < 0.05) inhibited DPPH radical with an IC50 value of 38 ug/mL. It is evident from this study that these indigenous leafy vegetable which are not widely known and consumed are of high nutritional quality and anti-oxidant potential. This vegetable can contribute significantly to the nutrient requirement of man and could complement the conventional ones in enhancing food security and sustainable livelihood. Hence, their cultivation and consumption should be encouraged.

scholarly journals Pawpaw enriched soymilk beverage

2021 ◽  
Vol 56 (2) ◽  
pp. 105-114
Author(s):  
IF Bolarinwa ◽  
TE Aruna ◽  
RI Ajetunmobi ◽  
JA Adejuyitan ◽  
OW Alawode
Keyword(s):  
Vitamin A ◽  
Physicochemical Properties ◽  
Nutrient Intake ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Mineral Contents ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Macro Mineral

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7.4 – 6.8). Vitamin A and C contents of the soy-pawpaw beverage increased from 12.4– 20.4 μg/100 ml and 10.9 – 25.8 mg/100 ml, respectively. All the macromineral contents of the enriched soymilk beverages increased significantly except for sodium.Enrichment of soymilk with pawpaw puree improved the sensory attributes of the drink in terms of flavour, taste, mouthfeel and overall acceptance, especially at high supplementation level (40%). Soymilk with pawpaw puree resulted in products with better vitamin A and C and macro-mineral contents than plain soymilk drink, thus, the soy-pawpaw beverage will complement consumers micro and macro-nutrient intake. Bangladesh J. Sci. Ind. Res.56(2), 105-114, 2021

scholarly journals Nutritional Composition of Neglected Underutilized Green Leafy Vegetables and Fruits in South East Geo-political Zone of Nigeria

2019 ◽  
pp. 1-17
Author(s):  
N. N. Umerah ◽  
N. M. Nnam
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Nutrition Education ◽  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Vegetables And Fruits

Background/Objective: Vegetables and fruits play a highly significant role in food security of the underprivileged in both urban and rural settings. The study was designed to determine the nutritional composition of some neglected underutilized fruits and vegetables in Southeast geopolitical zone of Nigeria. Methodology: The commonly occuring underutilized fruits and vegetables were selected for the study. The food crops were harvested and identified at the Herbarium in the Department of Plant Science and Biotechnology, University of Nigeria Nsukka. Twenty underutilized fruits and vegetables each were cleaned and analysed for nutrients composition using standard methods. Data were presented using descriptive statistics, percentage, mean, standard deviation and frequency. Results: The proximate composition of the fruits ranged from 54.34-80.30% moisture, 0.27-6.21% protein, 0-3.08% fat, 0.28-8.58 % fibre, 0.33-11.05% ash and 9.08-36.61% carbohydrate. The ranges for mineral values of the fruits were iron 0.10-9.60 mg, zinc 0.02-10.30 mg, manganese 0.10-6.60 mg and calcium 5.42-46.50 mg.  The vitamin contents of the fruits ranged from beta-carotene traces -5666.67 RE, ascorbic acid 0-48.82 mg and vitamin E 0 -11.99 mg. The proximate composition of the vegetables ranged from moisture 60.45-91.00%, protein 0.02-6.60%, fat 0.02-2.19%, fibre 0.04-5.01%, ash 0.04-4.20% and carbohydrate 10.30-36.61%. The ranges for mineral values of the vegetables were iron 1.40-14.80 mg, zinc trace-9.40 mg, manganese 0.07-4.80 mg and calcium 18.19-400.00 mg. The vitamin levels of the vegetables were beta-carotene 15.20-1933.33 RE, ascorbic acid 2.40-38.40 mg and vitamin E traces - 6.67 mg. Conclusion: The use of these fruits and vegetables should be encouraged particularly in areas where they are not produced through nutrition education in order to promote the food use of these crops.

scholarly journals Microbiological Efficacy of Hessian Bag on Leafy Vegetables during Distribution in (Aguleri) Anambra State

2021 ◽  
pp. 88-95
Author(s):  
V. O. Oramunwa ◽  
H. O. Agu ◽  
F. C. Ogbo
Keyword(s):  
Leafy Vegetables ◽  
Microbial Count ◽  
Anambra State ◽  
Standard Procedures ◽  
Bacillus Spp ◽  
Biochemical Identification ◽  
Distribution Chain ◽  
Staphylococcus Spp ◽  
Penicillium Spp ◽  
Final Consumer

Vegetables are highly perishable commodities that easily get spoilt or deteriorate during handling along the supply chain from the producer to the final consumer. This study aims to compare the microbiological efficacy of hessian bags and non hessian bags on leafy vegetables (Telfairia occidentalis) Ugu and (Ocimum gratissimum) Nchuanwu leaves using hessian bags and non-hessian bagsduring distribution. Standard procedures on microbial count, isolationof microorganisms, purification of microbial isolates, biochemical identification of isolateswasused to identify the microorganisms present. The microbial load of the leafy vegetables from farmland to consumer increased progressively along the distribution chain. Staphylococcus species were the predominant bacteria in the leafy vegetables from the farmland. Other bacteria found were Pseudomonas, Bacillus spp, Staphylococcus spp, Escherichia coli and fungi Penicillium spp, Aspergillus niger, Rhodotorula spp, Fusarium spp, Mucor spp. The study showed that the microbial contents of the vegetables increased across the distribution line from farmland to consumer irrespective of the use of hessian bags.

scholarly journals Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends

2019 ◽  
pp. 1-10
Author(s):  
Anthony Okhonlaye Ojokoh ◽  
Ayomide Olubunmi Omojokun
Keyword(s):  
Room Temperature ◽  
Titratable Acidity ◽  
Food Products ◽  
Nutritional Composition ◽  
Microbial Load ◽  
Total Titratable Acidity ◽  
Flour Blends ◽  
Standard Techniques

The study was carried out to determine the effect of fermentation on the nutritional composition of banana and groundnut flour blends. Four blends of banana and groundnut flour was composed (50:50, 60:40, 100:0 and 0:100 (banana:groundnut )). Each blend was fermented naturally at room temperature for 72 hours. The pH and total titratable acidity (TTA) were monitored at 24 hour interval during fermentation. Mineral and antinutrient composition was also assessed using standard techniques. The pH of the fermenting samples decreased as fermentation progressed while total titratable acidity increased. Total microbial load of the samples decreased during fermentation. Antinutrients decreased while minerals increased after fermentation. From the research, it was observed that fermentation reduced the antinutrient contents of the samples while the minerals were enhanced, therefore food products from legume and carbohydrate blends should be fermented in order to increase the nutritional composition.

scholarly journals Biochemical and Microbiological Evaluation of the Effect of Processing on Cucumeropsis mannii Seed

2020 ◽  
pp. 9-18
Author(s):  
A. O. Ileola ◽  
T. R. Omodara ◽  
O. A. Awoyinka
Keyword(s):  
Antioxidant Activity ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Nutritional Factors ◽  
The Third ◽  
Moisture Contents ◽  
Total Titratable Acidity ◽  
Cucumeropsis Mannii ◽  
Melon Seeds

The determination of the effect of processing on nutritional composition and level of undigested oligosaccharide in Cucumeropsis mannii seeds was carried out. The dried melon seeds were sorted, cleaned, soaked in 60mL water for 15 min for easy removal and de-hulled to get the cotyledons, which were divided into three portions. The first portion was used unprocessed, the second portion was boiled while the third portion was fermented for analysis. The microbial load, physicochemical analyses, proximate compositions, anti-nutritional factors, antioxidant activity, vitamins, mono and oligosaccharides sugars were determined. Processing led to significant increase in the pH, moisture contents buta reduction in the total titratable acidity. Processing increased protein, fat and ash contents. Significant reduction in anti-nutritional factors of boiled and fermented melon seed was noted. Processing led to significant increase in the antioxidant activity. The saccharide sugars reduced after processing. The study observed that processing increased significantly the nutritional composition of the melon seeds but significantly reduced the anti-nutritional factors.

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