Nutritional Value of Balsam Apple (Momordica balsamina L.) Leaves

Hassan, L. G.; Umar, Kabiru Jega

doi:10.3923/pjn.2006.522.529

Cited by 104 publications

(62 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Garden egg leaf was the highest value. These findings are in agreement with the values of 20.5% in Amaranthus caudatus and 13.1% in Lesianthera africanas reported by other researchers [15][16][17]. Protein is vital for growth, maintenance and repair of worn out tissues.…”

Section: Discussionsupporting

confidence: 93%

Comparative Evaluation of the Nutrient Composition and Phytochemical Content of Selected Vegetables Consumed in Nigeria

Ukom

2018

ILNS

View full text Add to dashboard Cite

This study evaluated the phytochemical and nutrient composition of four selected vegetables consumed in Nigeria, namely, bush mallow (ahihara), garden egg leaf (okpokwa),African spinach(inine), and bush okro (ewedu). They were analyzed for proximate, minerals, vitamins and phytochemical contents. Proximate values maintained the following ranges: moisture 6.73% to 91.22%, protein 7.05% to 32.12%, crude fiber 2.75% to 6.36%, ether extract 3.15% to 6.81%, ash content 2.81% to 6.81% and carbohydrate 48.75% to 72.62% while energy value ranged from 340.54kcal to 363.07kcal. The vitamin contents for these vegetables ranged as follows: vitamin A 0.13.mg/100g to 370.64mg/100g, thiamin (vit B1) 3.12mg/100g to 7.45mg/100g, riboflavin (vit B2) 0.08mg/100g to 3.96mg/100g, vitamin B3(niacin) 0.17mg/100g to 1.91mg/100g, and vitamin C 39.84mg/100g to 98.75mg/100g. The mineral content, namely, calcium ranged from 45.61mg/100g to 430.69mg/100g, magnesium 11.05mg/100g to 198.14mg/100g, potassium 49.82mg/100g to 708.28mg/100g, sodium 2.36mg/100g to 22.98mg/100g. Also the phytochemical contents of the vegetables for phytate ranged from 0.47% to 3.04%, tannin 0.10% to 1.01%, saponin 0.16% to 2.56% and oxalate 0.63% to 0.72%. The results obtained from these vegetables show that they can contribute qualitatively to the nutritional need of the Nigerian population especially among the rural dwellers where vegetables is major food source.

show abstract

Section: Discussionsupporting

confidence: 93%

Comparative Evaluation of the Nutrient Composition and Phytochemical Content of Selected Vegetables Consumed in Nigeria

Ukom

2018

ILNS

View full text Add to dashboard Cite

show abstract

“…Also the crude protein value of Vernonia amygdalina leaves obtained is higher than protein content of Momordica foecide (4.6%) leaves consumed in Nigeria and Swaziland, Lesiantheraafricanas (13.1%) [27][28][29], Amaranthus candatus (20.5% DW), but lower than Piper guineeses (29.78% DW) and T. triangulare (31.00% DW) [30][31][32]. Proteins are building block units and the food protein is needed to make vital hormones, important brain chemicals, antibodies, digestive enzymes, and necessary elements for the manufacture of DNA.…”

Section: Proximate Compositionmentioning

confidence: 99%

Phytochemical analysis and proximate composition of Vernonia amygdalina

Usunobun

Okolie

2016

Int. J. Sci. World

View full text Add to dashboard Cite

Background: Vernonia amygdalina is used to prepare dishes as well as a multi-purpose fodder tree with high biomass yield. This study was conducted to determine phytochemicals and proximate composition of Vernonia amygdalina leaves. Methods: Evaluation of Vernonia amygdalina for phytochemicals and proximate composition were conducted using standard methods. Results: Result showed that Vernonia amygdalina contain phytochemicals such as alkaloids, tannins, flavonoids, saponins, triterpenoids, steroids, cardiac glycosides, and reducing sugar. Results obtained on the proximate composition shows that Vernonia amygdalina in percentage (%) contain dry matter (90.68 ± 0.77), crude protein (22.81 ± 0.17), crude fiber (18.17±0.06), moisture (9.32 ± 0.67), ash (16.65 ± 0.09), crude fat (4.34 ± 0.04) and carbohydrate (38.03 ± 0.06). Conclusion:The presence of phytochemicals like saponins, tannins, alkaloids and flavonoids explains the medicinal potentials of Vernonia amygdalina leaves in therapeutic uses. Also the leafy vegetables if consume in sufficient amount would contribute greatly to the nutritional requirement for human health and to the food security of Nigerian population.

show abstract

“…The lipid content was determined by Soxhlet extraction using hexane according to the method described by Bourely [ 26 ], total sugar content was analyzed according to the Dubois method [ 27 ], and total protein ( N × 6.25) was analyzed by the Devani et al [ 28 ] method after sulfuric acid digestion using AACC method [ 29 ]. The crude fiber content was determined according to the method described by Hassan and Umar [ 30 ]. The caloric value of the flours expressed in kcal/100 g DM was determined using the Atwater values for fat (9.0 kcal/g), protein (4.02 kcal/g), and carbohydrates (4.0 kcal/g) as described by Kumar and Sharma [ 31 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

Ntsamo

Mohammadou

Sokamte

et al. 2020

International Journal of Food Science

View full text Add to dashboard Cite

The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v), and fermented for 72 h/37°C using Lactobacillus plantarum A6 at 105 CFU/g. During the fermentation, samples were withdrawn for pH, titrable acidity, and microbial analyses. After fermentation, color, particle size, water absorption capacity (WAC), solubility index, least gelling concentration (LGC), and physicochemical and pasting properties were determined. The results showed that the fermentation significantly ( p ≤ 0.05 ) decreased WAC, LGC, peak viscosity, final viscosity, breakdown, and pH, but increased the solubility index and titrable acidity of flours. The protein and carbohydrates contents as well as the color, particle size, and the setback after the cooking of the flour were not significantly affected by the fermentation. The flours ratio and fermentation also significantly decreased the total polyphenols, tannins, and phytate content of the samples. The fermented blended flour containing 25% precooked sorghum flour and 75% roasted Bambara flour (SVFP25) is a promising alternative as instant flour used for young children’s nutrition.

show abstract

Nutritional Value of Balsam Apple (Momordica balsamina L.) Leaves

Cited by 104 publications

References 34 publications

Comparative Evaluation of the Nutrient Composition and Phytochemical Content of Selected Vegetables Consumed in Nigeria

Comparative Evaluation of the Nutrient Composition and Phytochemical Content of Selected Vegetables Consumed in Nigeria

Phytochemical analysis and proximate composition of Vernonia amygdalina

Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

Contact Info

Product

Resources

About