scholarly journals Effect of cooking methods on levels of folates and ascorbic acid in cowpea (Vigna unguiculata L. Walp) from Nairobi, Kenya

2021 ◽  
Vol 2 (1) ◽  
pp. 53-60
Author(s):  
J Mumbi ◽  
R Wanjau ◽  
J Murungi
Keyword(s):  
Ascorbic Acid ◽  
Sodium Bicarbonate ◽  
Vigna Unguiculata ◽  
Fruits And Vegetables ◽  
Significant Loss ◽  
Leafy Vegetables ◽  
Cooking Methods ◽  
Green Leafy Vegetables ◽  
Health And Wellbeing ◽  
African Indigenous Vegetables

Folate (vitamin B9,5-methyltetrahydrofolate) and ascorbic acid (AA) (vitamin C) play a key role in human health and wellbeing. It is greatly established that AA is beneficial in preventing scurvy while folate helps in prevention of neural tube defects and congenital malformations. The main sources of these vitamins are fruits and vegetables especially green leafy vegetables including the African Indigenous Vegetables (AIVs). However, these vegetables are consumed after cooking which leads to loss of the vitamins through oxidation, thermal degradation, and leaching. The study aimed at determining the effect of different cooking methods on the retention of AA and folate in cowpea (Vigna unguiculata L. Walp) as affected by different cooking methods. Folate and AA were determined using high pressure liquid chromatography with ultra UV-visible detection, HPLC-UV after extraction of the vitamins from raw and cooked samples. Analysis of Variance (ANOVA) was used to determine difference in nutrients retention by various cooking methods. Significance was imputed at p<0.05. Raw V. unguiculata ontained 45.516±0.649 mg/100g AA and 91.736±0.586 μg/100g folate. The cooked samples of the vegetable contained folate ranging from 40.713±0.081 to 65.128±0.007 μg/100g and AA ranging from 0.719±0.063 to 24.181±0.051 mg/100g of the edible portion of the vegetable. Cooking the vegetable significantly reduced both folate and AA concentration compared to the raw vegetable samples, p<0.05. Frying raw vegetables with onions and tomatoes was found to retain significant folate and AA than boiling the vegetables, p<0.05. Addition of milk resulted in significant retention of folate and significant loss of AA than boiling, p<0.05. Both lye and sodium bicarbonate significantly reduced folate and AA concentration than boiling, with lye causing significant reduction of both vitamins than sodium bicarbonate p<0.05. It is concluded that cooking reduces folate and AA concentration in cowpea (V. unguiculata L. Walp). Additive such as lye and bicarbonate also reduce the concentration of the vitamins. Cooking cowpea leaves with addition of milk and frying with onion and tomatoes retains more folate than boiling. However, AA is significantly lost in the process than when the vegetable is just boiled.

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 Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables

2020 ◽  
Vol 2020 ◽  
pp. 1-5 ◽  
Author(s):  
Gebrehana Ashine Hailemariam ◽  
Tadele Andargie Wudineh
Keyword(s):  
Ascorbic Acid ◽  
Thermal Processing ◽  
Cooking Time ◽  
Leafy Vegetables ◽  
Cooking Methods ◽  
Cooking Method ◽  
Pressure Cooking ◽  
Green Leafy Vegetables ◽  
Highly Sensitive ◽  
And Control

Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green collards (Brassica carinata), locally called Ye’abesha Gomen, and cabbage (Brassica oleracea) are important green vegetables for ascorbic acid source in the country. The rate of ascorbic acid degradation in cabbage and Ethiopian green collard was studied employing two processing methods: open-pan and pressure cooking which are highly customized in household cooking. Samples were cooked at 5, 10, 15, 20, 25, 30, and 35 min under each processing method. Ascorbic acid concentration in each sample was determined by using a spectrophotometer at 520 nm wavelength using the standard plot of pure ascorbic acid solution. The initial concentration of ascorbic acid in fresh cabbage and Ethiopian green collard were found to be 33.76 ± 0.58 and 38.14 ± 0.19 mg/100 g, respectively. Well-cooked and edible Ethiopian green collard was obtained at 10 minutes of cooking time by pressure cooking with ascorbic acid retention of 31.8% from its initial contents. However, a cooking time of 25 min was required by the open-pan cooking method with 26.8% ascorbic acid retention. Edible cabbage was attained at 10 and 20 minutes of cooking time by pressure and open-pan cooking methods maintaining 36.9 and 30.9% of ascorbic acid, respectively. Thus, the pressure cooking method required short cooking time for having well-cooked and edible green leafy vegetable with better ascorbic acid retention. The outputs of this work would be helpful to design and control practical thermal processing situations and to minimize the loss of ascorbic acid in green leafy vegetables.

scholarly journals Evaluation of the Impact of a Food-Based Approach to Solving Vitamin A Deficiency in Bangladesh

1995 ◽  
Vol 16 (3) ◽  
pp. 1-15 ◽  
Author(s):  
Ted Greiner ◽  
S.N. Mitra
Keyword(s):  
Fruits And Vegetables ◽  
World View ◽  
Vitamin A Deficiency ◽  
Leafy Vegetables ◽  
Project Area ◽  
Green Leafy Vegetables ◽  
Women Volunteers ◽  
24 Hour Recall ◽  
One Year ◽  
The Impact

The impact of the third year (March 1992-March 1993) of a World view International Foundation project to increase the production and consumption of high-carotene foods in Gaibandah district, Bangladesh, was evaluated. The mothers of more than 2,500 children age one to six years, representative of Gaibandah, were interviewed at one-year intervals and compared with a similar sample in a geographically adjacent non-project area of equal size. A 24-hour recall was done regarding green leafy vegetables, yellow fruits and vegetables, oil-rich foods, and non-carotene-rich vegetables. This project was multidimensional and was based on community participation. It used women volunteers, health assistants, and schools to spread knowledge, skills, and encouragement for growing carotene-rich foods and feeding them to young children. Modern and traditional mass media reinforced the messages. Seeds for mainly local varieties of high-carotene foods were distributed free or in certain cases sold by a network of trained women volunteers. Knowledge of the problem and its causes increased in response to the communications. Home production of the targeted high-carotene foods increased remarkably in both the project and the non-project areas. Consumption patterns changed markedly but predictably toward more expensive foods during the study year due to an unprecedented drop in the price of rice. Children's consumption of all but the non-carotene rich vegetables increased significantly in Gaibandah. In the nonproject area, consumption of yellow fruits and vegetables increased as much as in Gaibandah, oil-rich foods less than in Gaibandah, and non-carotene-rich vegetables much more than in Gaibandah. However, consumption of green leafy vegetables decreased significantly in the non-project area and increased significantly in Gaibandah. In March 1993,26 % and 52 % of children, respectively, had eaten green leafy vegetables the day before the interview.

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 Intakes of fruits, vegetables and carbohydrate and the risk of CVD

2009 ◽  
Vol 12 (1) ◽  
pp. 115-121 ◽  
Author(s):  
Kaumudi J Joshipura ◽  
Hsin-Chia Hung ◽  
Tricia Y Li ◽  
Frank B Hu ◽  
Eric B Rimm ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Proportional Hazards ◽  
Vegetable Intake ◽  
Cox Proportional Hazards ◽  
Carbohydrate Intake ◽  
Leafy Vegetables ◽  
Health Study ◽  
Fruit Intake ◽  
Green Leafy Vegetables ◽  
Low Carbohydrate

AbstractBackgroundLow-carbohydrate diets could lead to reduced fruit and vegetable intake, which may be protective against CVD. The role of carbohydrate intake in modifying the association between fruits and vegetables and CVD has not been evaluated.ObjectiveTo evaluate whether carbohydrate intake affects the association between fruits and vegetables and CVD.DesignWe included participants from two large prospective studies, the Nurses’ Health Study (NHS) and the Health Professionals’ Follow-Up Study (HPFS). We followed 70 870 eligible NHS females for 16 years and 38 918 eligible HPFS males for 14 years. Diet was assessed from an FFQ updated every 4 years. Our primary outcome was ischaemic CVD (fatal and non-fatal myocardial infarction and ischaemic stroke). We used Cox proportional hazards models to evaluate the relationship between fruits and vegetables and ischaemic CVD within groups with low, moderate or high carbohydrate intake.ResultsFruit intake was strongly related with carbohydrate intake, but vegetables showed a very small correlation. Vegetable intake showed stronger associations with ischaemic CVD among the low carbohydrate group (multivariate risk ratio (RR) = 0·82 for an increment of 3 servings/d; 95 % CI 0·68, 0·99); green leafy vegetables and carotene-rich fruits and vegetables followed a similar pattern. Total fruit intake was associated with a lower risk of ischaemic CVD only among participants with moderate carbohydrate intake (RR = 0·81 comparing extreme quintiles; 95 % CI 0·70, 0·94).ConclusionsTotal vegetables, green leafy vegetables and carotene-rich fruits and vegetables showed stronger associations with ischaemic CVD among the low carbohydrate group. No consistent trends were observed for fruit intake.

scholarly journals HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY

2018 ◽  
Vol 6 (10) ◽  
pp. 110-120
Author(s):  
Kalpana Kulshrestha
Keyword(s):  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Antioxidant Properties ◽  
Value Added ◽  
Well Being ◽  
Leafy Vegetables ◽  
Food Groups ◽  
Value Addition ◽  
Nutritional Security ◽  
Green Leafy Vegetables

Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a significant role in human nutrition, especially as a source of vitamins, minerals and dietary fiber. The different fruits and vegetables like carrots, tomatoes potatoes, ginger, green leafy vegetables and the like are important protective foods because of their nutritional value and antioxidant properties. Value addition of such fruits and vegetables by formulation of different value-added products are an important source of nutritional security.

scholarly journals Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

2011 ◽  
Vol 1 (5) ◽  
pp. 189
Author(s):  
Mary K. Walingo ◽  
Florence O. Habwe
Keyword(s):  
Vigna Unguiculata ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Atomic Absorption Spectrophotometry ◽  
T Test ◽  
Food Grade ◽  
Health Products ◽  
Chemical Peeling ◽  
African Indigenous Vegetables ◽  
Effect Of Food

Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables and dried meat products, washing or chemical peeling of fruits and vegetables, cocoa processing, caramel production, poultry scalding and cooking among others. Lye is believed to improve the organoleptic properties and also enhances the nutritional value to the products. Objective: To assess the effect of food grade lye on the levels of copper and iron in the raw, boiled and boiled-fried single vegetables and vegetable combinations treated with and without food grade lye.Methods: Single vegetables, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata and Amaranthus blitum and their combinations were cooled and kept in the fridge at 4oCs. Elemental analysis was done for the raw, boiled and boiled-fried samples using Atomic Absorption Spectrophotometry (AAS) under standard conditions using wavelengths of 248.3nm for iron and 324.2nm for copper. Paired t-test was used to compare the iron and copper levels of the boiled and boiled-fried vegetables while the independent t-test was done to assess the levels of iron and copper in the raw, boiled and boiled fried samples. Results: Boiled-fried samples recorded higher content of iron and copper than the boiled ones. A combination of Amaranthus blitum-Crotolaria occloreuca boiled without lye boiled-fried with lye, and boiled-fried without lye had the highest copper contents of 1.66mg/100gram, 4.56mg/100gram, and 4.56mg/100gram respectively, compared to Amaranthus blitum alone (3.48mg/100gram) and Crotolaria occloreuca (0.42mg/100gram). A combination of Amaranthus blitum-Crotolaria occloreuca boiled in non-lye water, and those boiled-fried with and without lye had the highest extractable iron of 557mg/100g, 859.2mg/100g, and 859.2mg/100g respectively. Iron content was high in the Solanum scabrum (281.1mg/100g), and Crotolaria occloreuca (110/100g), Amaranthus blitum (108mg/100g) boiled-fried with lye. It was possible that iron was leached from the cooking utensils and absorbed by the vegetables.Conclusion: The results of this study clearly demonstrated that vegetable combinations of Amaranthus blitum-Crotolaria occloreuca had a higher content of copper. Vegetable combinations exposed to different treatments had higher levels of iron and copper. This could be attributed different nutrient-nutrient interactions between different vegetables combinations. Key Words: Food grade lye, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata, Amaranthus blitum, iron, copper.

scholarly journals NUTRITION AND SOMATIC CONDITION OF THE STAFF OF THE HOSPITAL OF ST. ALEXIS DURING GREAT ORTHODOX LENT: A CROSS-SECTIONAL STUDY

2020 ◽  
Vol 21 (4) ◽  
pp. 40-52
Author(s):  
A.V. Galchenko ◽  
◽  
R. Ranjit ◽  
M.Yu. Yakovlev ◽  
V.A. Revyakina ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Respiratory Infections ◽  
Well Being ◽  
Cross Sectional Study ◽  
Leafy Vegetables ◽  
High Rate ◽  
Cross Sectional ◽  
Green Leafy Vegetables ◽  
Somatic Condition ◽  
The Given

Many people following different religions undergo fasting as their religious courtesy but the effects of being in a Lenten diet among Russians have not been fully studied yet. The research evaluates the ef-fect of fasting on nutritional status during Great Lent. Methodology. The study was performed among 44 people aged 23 to 65 years, including 9 men and 35 women. A physical examination was carried out and their complaints about well-being were noted carefully. The nutrient composition of the diet was determined by the method of frequency analysis of food consumption during the period of the Great Lent. A general blood test was done to assess anaemia. Results. High rate of vitamins A, D, H, and B12, calcium, zinc, chromium, iodine, and molybdenum deficiencies in diet were observed. Many patients complained of dyspepsia, skin dryness, skin peeling, high affinity towards respiratory infections, fatigue, and irritation. The given symptoms were correlated with decreased intake of iodine, zinc, molybdenum, chromium, vitamins H and B12. Conclusion. People who follow Great Lent are recommended to consume a high amount of various fruits and vegetables, nuts, sea algae, green leafy vegetables, thermally processed legumes and grains. For the prevention of vitamins D and B12 deficiencies, it is suggested to consume fortified foods and supplements.

scholarly journals Vitamin C and nitrates contents in fruit and vegetables from farmers' markets and supermarkets

10.5219/1347 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1124-1130
Author(s):  
Monika Sabolová ◽  
Lenka Kouřimská
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Fruit And Vegetables ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Farmers Markets ◽  
Nitrate Content ◽  
Local Market ◽  
Red Peppers

Fruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitrates contents in selected fruits and vegetables from supermarkets and local farmers' markets. Samples of plums, strawberries, apples, spinach, red peppers and tomatoes were chosen for analysis. Content of vitamin C and nitrates was analyzed by HPLC/DAD. The hypothesis was that local market fruits and vegetables contain more vitamin C and fewer nitrates than samples bought in supermarkets. Laboratory analyses showed that there were differences in vitamin C in the case of strawberries, tomatoes and red peppers. The highest level of ascorbic acid was in red pepper samples (141 mg.100g-1). In the case of fruit, the highest content was in strawberries (70 mg.100g-1). As far as nitrates content is concerned, in three cases out of six, the fruit and vegetables we tested from farmers' markets contained lower concentrations of nitrates than those purchased at supermarkets and the hypothesis was accepted in these cases. There was no significant difference between the nitrate content of the local market and supermarket strawberries and red peppers. Tomatoes had significantly higher nitrate content when purchased at farmers' markets than at supermarkets. Leafy vegetables are considered to be the major source of nitrates, and this was confirmed by this study. The highest content of nitrates was in the spinach sample (2969 mg.kg-1). Among all fruit samples, strawberries had the highest nitrates levels (maximum 131 mg.kg-1). The results of this work showed that the content of ascorbic acid and nitrates differs significantly depending on the type of fruit or vegetables.

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