Nutritional Evaluation of Five African Indigenous Vegetables

Abstract

The promotion and consumption of indigenous vegetables could help mitigate food insecurity and alleviate malnutrition in developing countries. In this respect, 17 accessions (candidate breeding lines that have not yet officially been released) of five African indigenous vegetables: amaranth (Amaranthus cruentus), nightshade (Solanum scabrum), African eggplant (Solanum aethiopicum), jute mallow (Corchorus olitorius) and okra (Abelmoschus callei), previously selected for their superior agronomic and horticultural traits, were evaluated in Cameroon for minerals (Ca, Mg, K, P, Zn and Fe), proteins, and carotenoids content. Nutrient content differed significantly (P<0.001) between cultivars. Amaranth (especially line AM-NKgn) had the highest Ca, Mg, and Zn content in comparison to other genotypes studied. Nightshade had the highest K and Fe content. The highest K and Fe levels were found in nightshades BG24 and SS52, respectively. Nightshade had the highest level of protein, especially line BFS1. The highest amount of carotenoids was identified in the eggplant variety Oforiwa. The study revealed that these vegetables are important sources of some vital nutrients. Increased production and consumption of these nutrient-rich vegetables will help reduce the nutrition-related disorders in Africa.

Minerals and Arsenic Composition of Twenty Five Indigenous Leafy Vegetables of Jorhat District of Assam State, India

“…The indigenous leafy vegetables Pteridium aquilinum (7.10 %) has the highest nitrogen content and Paederia foetida (2.71 %) has lowest nitrogen content. The results are comparable with the results obtained by Kamga et al [20] in Nightshade contained the highest level of total N (6.11 ± 0.636 %) on dry weight basis. Jain et al [21] reported nitrogen content in Oxalis corniculata leaves 3.56 % and Jimoh et al [22] reported that Amaranthus asper leaves contained 1.78 mg/100 g (dry weight basis) nitrogen.…”

“…In blood coagulation, calcium activates the conversion of pro-thrombin to thrombin. The results are comparable with the results obtained by Grace et al [25] in Chenopodium album and Solanum nigram which was 18213.2 mg/100 g and 16890.0/100 g of calcium, respectively and Kamga et al [20] reported that calcium content varies from 1150 mg to 2690 mg/100 g in three leafy vegetables.…”

“…The results are comparable with the results obtained by Kamga et al [20] which varies from 420 mg to 540 mg/ 100 g on dry weight basis in few green leafy vegetables; Zeghichi et al [23] reported that S. pecten-veneris contain 518 mg/100 g of phosphorous and Caunii et al [24] reported that the phosphorous content in four green leafy vegetables varies from 23 mg to 66 mg/100 g on dry weight basis. Phosphorus is essential component of bone.…”

“…Zinc is an essential micronutrient for human growth and immune functions [32]. The results are comparable with the results obtained by Grace et al [25] in Chenopodium album and Solanum nigram contains 23.0 mg/100 g and 26.1 mg/100 g of zinc on dry weight basis respectively; Kamga et al [20] reported that zinc content varies from 0.021 mg to 0.102 mg/100 g on dry weight basis in three leafy vegetables and Afolayan and Jimoh [3] reported that zinc contents of four green leafy vegetables ranged from 4.2 to 5.5 mg/100 g.…”

“…The results are comparable with the results obtained by Grace et al [25] in Chenopodium album and Solanum nigram contains 120.4 mg/100 g and 177.1/100 g of iron on dry weight basis, respectively; Singh et al [28] found total iron content of selected green leafy vegetables ranged from 22.3 to 84.4 mg/100 g on a dry matter basis and Kamga et al [20] reported that iron content varies from 3.34 mg to 38.79 mg/100 g on dry weight basis in three leafy vegetables. Iron is an important trace element in the human body, it plays crucial roles in haemopoiesic, control of infection and cell mediated immunity [29].…”