Dietary Fibre and Micronutrient Potential of Underutilized Green Leafy Vegetable Sprinkles on Selected Foods

Considering the rural poor in developing countries like Nigeria, diets that are deficient in dietary fibre and micronutrients are common. Food diversification or dietary modifications such as increased consumption of vegetables may solve the problem. This study assessed the dietary fibre and micronutrient levels of selected starchy foods (jollof rice and yam porridge) using three underutilized green leafy vegetables, namely, Ebolo (Crassocephalum crepidiodes), Odu (Solanum nigrum L), and Yanrin (Launaea teracifolia L) as sprinkles. Fresh samples of Crassocephalum crepidioides, Solanum nigrum L, and Launaea teracifolia were purchased from Ota market. The leafy parts of the vegetables were washed, cut, oven-dried at 90°C for 6 h and pulverized. Jollof rice and porridge were cooked and 2g each of dried ebolo, odu and yanrin were sprinkled on 100g of each food and stirred thoroughly. Total dietary fibre, as well as iron (Fe) and Zinc (Zn) content of the resultant diets, were determined using standard methods. The highest total dietary fibre of 8.45% was obtained in jollof rice sprinkled with Yanrin. Zn (31.75mg/kg) was highest in jollof rice sprinkled with Yanrin, and Fe (87.75mg/kg) in porridge sprinkled with Ebolo. The underutilized vegetables added more nutritional values to jollof rice and yam porridge as Ebolo, Yanrin and Odu were sprinkled on them. Keywords: Underutilized vegetables, dietary fibre, micronutrient, zinc, iron

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Green leafy vegetables from two Solanum spp. (Solanum nigrum L and Solanum macrocarpon L) ameliorate scopolamine-induced cognitive and neurochemical impairments in rats

Food Science & Nutrition ◽

10.1002/fsn3.628 ◽

2018 ◽

Vol 6 (4) ◽

pp. 860-870 ◽

Cited By ~ 10

Author(s):

Opeyemi B. Ogunsuyi ◽

Adedayo O. Ademiluyi ◽

Ganiyu Oboh ◽

Sunday I. Oyeleye ◽

Abayomi F. Dada

Keyword(s):

Solanum Nigrum ◽

Leafy Vegetables ◽

Green Leafy Vegetables ◽

Solanum Nigrum L ◽

Solanum Spp

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Investigating the effects of non-steroidal anti-inflammatory drugs (NSAIDs) on the composition and ultrastructure of green leafy vegetables with important nutritional values

Plant Physiology and Biochemistry ◽

10.1016/j.plaphy.2020.03.046 ◽

2020 ◽

Vol 151 ◽

pp. 342-351

Author(s):

Ocsana Opriș ◽

Ildikó Lung ◽

Maria-Loredana Soran ◽

Alexandra Ciorîță ◽

Lucian Copolovici

Keyword(s):

Leafy Vegetables ◽

Nutritional Values ◽

Green Leafy Vegetables ◽

Inflammatory Drugs ◽

Anti Inflammatory

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Kinetics of Moisture Loss during Dehydration of Drum Stick Leaves (Moringa Oliefera) In a Bio-Mass Tray Dryer

International Journal of Engineering and Advanced Technology - Regular Issue ◽

10.35940/ijeat.f8718.088619 ◽

2019 ◽

Vol 8 (6) ◽

pp. 2937-2941

Keyword(s):

Wire Mesh ◽

Leafy Vegetables ◽

Moisture Loss ◽

Polynomial Equations ◽

Nutritional Values ◽

Green Leafy Vegetables ◽

Standard Value ◽

Heat Requirements ◽

Reported Data ◽

Kinetics Of

Studies were conducted on a newly developed bio-mass dryer installed with wire mesh tray with natural convection. Drum stick leaves were dehydrated using agri-waste as fuel for the dryer. Agriculture fields generate lot of waste in the form of fodder, leaves, sticks and roots, etc, It has been a major problem of pollution when farmers put these waste materials on to fire. The dryer is made of bricks to suit the drying temperatures of foods. Dryer is designed to generate temperature of the order of 50 – 100 deg C to suit the heat requirements of most of the vegetables, especially for green leafy vegetables. This paper reports the data collected during the dehydration of drum stick leaves and data analyses on kinetics of moisture changes. Nutritional values are measured and reported. Data of moisture loss is modeled using exponential and polynomial equations. The highest R square values are obtained with polynomial kinetic model. The moisture rate is maintained below the standard value in all the experimentation.

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Effect of different drying methods on the nutritional and physicochemical properties of unpeeled banana flour

The Journal of Agriculture and Development ◽

10.52997/jad.10.03.2019 ◽

2019 ◽

Vol 18 (03) ◽

pp. 64-73

Author(s):

Ruttarattanamongkol Khanitta

Keyword(s):

Physicochemical Properties ◽

Resistant Starch ◽

Dietary Fibre ◽

Amylose Content ◽

Pasting Properties ◽

Drying Methods ◽

Nutritional Values ◽

Hot Air ◽

Banana Flour ◽

Total Dietary Fibre

This work was conducted to evaluate the effect of drying methods on the nutritional values and physicochemical properties of unpeeled banana flour. Proximate, amylose content, phenolic compound, resistant starch, total dietary fibre, functional properties, pasting properties, and thermal properties of dried banana flour samples were evaluated. Three different drying methods of whole banana with the intact peel were studied including 1) hot-air unpeeled flour (HAU) (dried at 60oC for 2 h in hot-air chamber), 2) microwave-vacuum unpeeled flour (MVU) (36,000 W under vacuum -600 mmHg for 15 min in a pilot microwave-vacuum dryer), and 3) infrared unpeeled flour (IRU) (600 W for 15 min in infrared channel dryer). The HAU and MVU showed the highest yield. Drying methods did not affect the compositions of the flour but significantly affected the total dietary fibre, resistant starch, amylose content and phenolic compound of the flour. Among samples, HAU contained the highest nutritional values with outstanding functional properties, and pasting properties. The unpeeled banana flour can be utilized in various food products such as noodle, bakeries, snack or used as functional ingredients for nutritional purposes.

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Fibre and polyphenols of selected fruits, nuts and green leafy vegetables used in Serbian diet

Journal of the Serbian Chemical Society ◽

10.2298/jsc140407062d ◽

2015 ◽

Vol 80 (1) ◽

pp. 21-33 ◽

Cited By ~ 8

Author(s):

Margarita Dodevska ◽

Sladjana Sobajic ◽

Brizita Djordjevic

Keyword(s):

Resistant Starch ◽

Dietary Fibre ◽

Leafy Vegetables ◽

Total Phenolic ◽

Total Phenols ◽

Beta Glucan ◽

Plant Foods ◽

Green Leafy Vegetables ◽

Insoluble Fibre

Fruits and vegetables are known as good sources of numerous bioactive compounds among which polyphenols and dietary fibre are considered essential because of their protective health effects. The aim of this study was to characterize the quality of selected plant foods of our region regarding amount of total phenols, fibres and ratio of certain fractions of fibre. Fifteen samples of plant foods (green leafy vegetables, fruits and nuts) were evaluated for total antioxidant activity, total phenolic content, total, soluble and insoluble fibre and fractions of fibre: beta-glucans, arabinoxylan, cellulose and resistant starch. Generally nuts were the richest sources of fibre and total phenols. However, when serving size was taken into consideration, it appeared that raspberry and blackberry were the richest in total, soluble fibre and cellulose. At the same time, almonds and hazelnuts were particulary rich in insoluble fibre, while walnuts had the highest polyphenol content. Analyzed plant foods were poor sources of arabinoxylan and beta-glucan. Data on resistant starch presence in cashew nut is the first confirmation that resistant starch can be found in significant amount in some nuts. The results give rare insight into the quality of selected plant foods regarding dietary fibre and polyphenols from the nutritive point of view.

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Effect of Boiling on Chemicals, Phytochemicals and Nutritional Composition of Solanum nigrum L. Leaves Harvested in Abidjan (Côte d’Ivoire)

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2019/v28i430159 ◽

2020 ◽

pp. 1-11

Author(s):

Dogni Kouassi Dappah ◽

Denis Yao N’Dri ◽

Nestor Kouakou Kouassic ◽

Georges N’Guessan Amani

Keyword(s):

Nutritive Value ◽

Negative Impact ◽

Positive Impact ◽

Nutritional Composition ◽

Solanum Nigrum ◽

Leafy Vegetables ◽

Nutritional Requirement ◽

Sodium Potassium ◽

Nutritional Guidelines ◽

Solanum Nigrum L

Aims: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. The current study aimed to evaluate the influence of boiling on bioactive, proximate and antinutrients compounds in Solanum nigrum leaves. Methodology: The leaves were subjected to boiling in pressure cooker for 10, 15 and 20 min and proximate composition, minerals, nutritive and anti-nutritional components were determined according to standard methods for nutritional guidelines. Results: The result of the study revealed that longer time of boiling (higher than 10 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients. The registered losses (p < .05) at 10 min were as follows: ash (12.37%), proteins (33.69%), vitamin C (11.23 mg/ 100 g), polyphenols (125.41 mg/ 100 g) Tannins (81.96 mg/ 100 g) and Flavonoids (14.03 mg/100 g). The average increase of fibers content was (39.41%). Furthermore, after 10 min of boiling time the residual contents (p<0.05) of minerals was: Calcium (1079±29.04 to 386±78 mg/ 100 g), Phosphorus (405..24±10-508.88±2.58 mg/ 100 g), Iron (33.48±0.93–44.50±1.23 mg / 100 g) and Magnesium (572.78±19.76–662.99±27.23 mg/ 100 g).The antinutrient composition for oxalic acid were ranged 72.61±6.29 to 223.67±6.35 mg/100 g. The different ratios sodium / potassium (<1) and oxalates/calcium (<2.5) were under the respective critical value for all boiling. Conclusion: These results suggest that the recommended time of domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.

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Phytoevaluation of the nutritional values of ten green leafy vegetables in South -Western Nigeria

The Internet Journal of Nutrition and Wellness ◽

10.5580/1150 ◽

2010 ◽

Vol 9 (2) ◽

Cited By ~ 1

Keyword(s):

Leafy Vegetables ◽

Nutritional Values ◽

Green Leafy Vegetables

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Mechanical Factors of Infl uence on Biological Effi ciency of Solanum Nigrum L.

Agricultural science and practice ◽

10.15407/agrisp1.02.020 ◽

2014 ◽

Vol 1 (2) ◽

pp. 20-23

Author(s):

O. Ivashchenko ◽

O. Ivashchenko

Keyword(s):

Solanum Nigrum ◽

Black Nightshade ◽

Effi Ciency ◽

Weed Plants ◽

Sensitivity Level ◽

Solanum Nigrum L ◽

Small Plot ◽

Mechanical Factors ◽

The Moment ◽

Working Out

Aim. Studying of black nightshade young plants’ response to the induced mechanical stresses. Methods. Researches conducted in small plot fi eld experiments. Results. Change of sensitivity level of Solanum nigrum L. plants depending on phases of their development at the moment of damage of elevated parts has been proven. Owing to loss of the surface capable to photosynthesis, there is an essential decrease in volumes of photosynthesis at plants of weed survived and their possibilities of ontogeny passage. The deep induced dis- stresses reduce biological effi ciency of plants, their ability to accumulate weight and to form seeds and even lead them to death. Conclusions. The defi ned principles of response of weed plants to the induced mechanical dis-stresses are can be used for working out and ecological receptions of crops protection from weeds.

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Immunity boosting diet during Covid 19

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v11ispl1.3089 ◽

2020 ◽

Vol 11 (SPL1) ◽

pp. 832-838

Author(s):

Roshna Sukheoji Bhutada ◽

Renu Rathi ◽

Devyani Dasar

Keyword(s):

Immune System ◽

Food Studies ◽

Egg Yolk ◽

The Body ◽

Leafy Vegetables ◽

Green Leafy Vegetables ◽

Custard Apple ◽

The Right ◽

Daily Physical Activities ◽

Physiological Reactions

WHO declared Covid 19 /SARS -COV-2 as a global pandemic.Till date, there is no medicine for COVID-19. If the Infection arises in the body then the defence mechanism activated against infection. A recent study suggests that temporarily augmenting the body's immune system in the early stages of COVID-19 can help patient to avoid severe symptoms as it is rightly said prevention is better than cure. Ayurveda approaches to develop physiological reactions to facilitate immunity. Planning of diet is most important to boost immunity.As per many researches to provide supplementary food which contains Zinc, Vitamin C,Vitamin D and immunity boosting foodsuch as citrus natural products, custard apple, apple, papaya is among the Fruits. Vegetables include broccoli, onion, garlic and green leafy vegetables. Nuts, ginger, turmeric, pepper, egg yolk, shellfish, mushroom. The need of the hour is a quick boost to immune system to keep it fit, fighting. One should get the right amount of nutrients from the diet, supplementation regimen to boost immune system.In this review, there are few common supplements and super food studies have been included. It might be a torch bearer as sample menu and their alternatives are given for a normal adult. Needy may change contemplated according to age, sex, body mass index and daily physical activities.

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