Evaluation of Nutritive Value of Two Traditional African Vegetables (Corchorus olitorus and Hibiscus sabdariffa) Commonly Consumed in Côte d’Ivoire

Dappah, Dogni Kouassi; N’Dri, Denis Yao; Kouassi, Nestor Kouakou; Amani, Georges N’guessan

doi:10.9734/ijbcrr/2018/43796

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…Leaves were put into clean and dry sample containers and transferred to the Laboratory of Food Biochemical and Tropical Products Technology (Nangui Abrogoua University, Abidjan, Côte d'Ivoire) [19] and were cooked after cleaning and washing with water [20].…”

Section: Preparation Of Raw and Cooked Leavesmentioning

confidence: 99%

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

Dappah

N’Dri

Kouassic

et al. 2020

IJBcRR

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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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Section: Preparation Of Raw and Cooked Leavesmentioning

confidence: 99%

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

Dappah

N’Dri

Kouassic

et al. 2020

IJBcRR

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Effect of adding two levels of dried Molokhia (Corchorus Olitorius L.) leaves to the diet on some physiological characteristics and bacterial numbers in the intestines of broilers

A. Hoshi,

Al-Shamire

2023

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This study has tackled the poultry field of (Abu Ghraib site) related to the animal production Department/ College of Agricultural Engineering Sciences/ University of Baghdad for 42 days (from 15 Oct 2021 to 26 Nov 2021). The study aims to investigate the effect of adding the powder of Corchorus olitorius dried leaves to the diet for different periods on the productive performance of broilers. Three hundred fifteen broiler chicks are used (Ross 308 breed) regardless of gender, of one day age and an initial weight of 40 gm. The chicks are divided into seven coefficients and three replicators for each coefficient; each replicator includes 15 chicks. The chicks starting from age 1-21 days are fed with a (starter) chicken feed consisting of 3006.5 kilo calories/ Kg. Feed metabolized energy and 22% raw protein. Then, the chicks are fed with a (finisher) chicken feed from 22-42 days of age. The finisher comprises 3171.11-kilo calories/ Kg. of feed metabolized energy and 20.54 raw protein. Biochemical tests reveal no effect of the coefficients of adding powder of Corchorus olitorius L. dried leaves on the averages of glucose and phosphorus in blood serum. An improvement (P˂0.05) of T4 coefficient covering albumin, globulin, cholesterol, and whole averages of protein is shown. As for glutathione, all adding coefficients show improvements (P˂0.05) compared to the control coefficient. Coefficient T7 (5.47mg) shows a more significant increase, whereas the lowest is (4.14mg/ml). The results indicated that treatments of adding dried Molokhia leaves powder led to a significant (P < 0.05) increase in the number of Lactobacillus beneficial bacteria compared to the control treatment. In contrast, a significant (P < 0.05) increase was observed in the number of pathogenic bacteria, E. coli, for the control treatment compared to addition treatments for all periods. Keywords: chicken feed, dried leaves, molokhia, physiological traits, lactobacillus.

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Evaluation of Nutritive Value of Two Traditional African Vegetables (Corchorus olitorus and Hibiscus sabdariffa) Commonly Consumed in Côte d’Ivoire

Cited by 2 publications

References 29 publications

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

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

Effect of adding two levels of dried Molokhia (Corchorus Olitorius L.) leaves to the diet on some physiological characteristics and bacterial numbers in the intestines of broilers

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