Proximate Analysis of Talinum triangulare (Water Leaf) Leaves and its Softening Principle

Aja, P. M.; Okaka, A. N. C.; Ibiam, U. A.; Uraku, A. J.; Onu, P. N.

doi:10.3923/pjn.2010.524.526

Cited by 11 publications

(12 citation statements)

References 7 publications

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“…Proteins are a very important class of biomolecules needed for maintenance and repair of body tissues, synthesis of vital hormones and an alternative source of energy when there are deficiencies of other rich sources. The protein content of Irvingia gabonensis O'Rorke Baill leaf from this study (11.43±1.07 %), is high when compared to that of Talinum triangulare leaves (3.52±0.32) [22], Moringa oleifera leaves (10.74 ± 1.3) [26], but low when compared to Annona muricata leaves (25.00 ± 0.06) [25]. Irvingia gabonensis O'Rorke Baill leaf may therefore be considered a good source of protein.…”

Section: Discussionmentioning

confidence: 52%

“…Carbohydrates are a major class of food nutrients that serve as a principal source of energy alongside lipids and proteins. The carbohydrate content of Irvingia gabonensis O'Rorke Baill leaf (75.15±1.29 %), indicates that it is high when compared to Talinum triangulare leaves (10.87±3.99) [22], Moringa oleifera leaves [23], [24], and Annona muricata leaves [25]. This indicates that the leaves are a very rich source of carbohydrates and thus a valuable energy source as carbohydrates are a major source of energy required for the maintenance of life.…”

Section: Discussionmentioning

confidence: 98%

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Proximate composition, mineral content and amino acid profile of Irvingia gabonensis Oâ€™Rorke baill leaf

2016

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Several plants are utilized for medicinal and nutritional purposes. Irvingia gabonensis O'Rorke Baill leaf is used in herbal medicine for treatment of a number of ailments. This study was therefore carried out to investigate the proximate composition, antinutritional factors, mineral composition and amino acid profile of Irvingia gabonensis O'Rorke Baill leaf. The proximate and antinutritional factors analyses were done using standard procedures. The mineral analyses were done using flame photometry, titrimetic method, molybdo vanadate method and atomic absorption spectrophotometry and the amino acid profile was done with the aid of Applied Biosystems PTH amino acid analyzer. Results of proximate analyses were carbohydrates (75.15±1.29 %), protein (11.43±1.07 %), fat (1.99±0.74 %), fibre (4.89±0.61 %), ash (6.71±0.28 %), moisture (5.12±0.03 %) and caloric value (364.30±5.95 Kcal). Antinutrients (phytate, oxalate and cyanide) levels in the leaf were also very low. Results from mineral analyses obtained revealed that the leaf is also a very rich source of calcium, potassium, sodium, magnesium and so on. Compared with the World health organization (WHO) standards, results of the amino acid profile showed that the leaf is very rich in isoleucine, leucine, lysine, phenylalanine, threonine, valine and tyrosine which are nutritionally essential amino acids. Furthermore, extraction of the leaf using ethanol reduced the levels of these amino acids but not below the recommended WHO standard levels for most of the essential amino acids. Irvingia gabonensis O'Rorke Baill leaf is therefore a potential source of key nutrients.

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Section: Discussionmentioning

confidence: 52%

Section: Discussionmentioning

confidence: 98%

Proximate composition, mineral content and amino acid profile of Irvingia gabonensis Oâ€™Rorke baill leaf

2016

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“…The variation in the protein content might be attributed to the vegetables used, since that was the only ingredient that varied in the recipe. Studies have reported higher protein contents of bitterleaf leaves when compared to most vegetables [21], the protein contents of waterleaf (Talinum triangular) leaves and pumpkin leaves as reported by Aja et al, [22] and Orhuamen et al, [23] was also lower than that of bitterleaf leaves reported by Aburime et al [21]. Also, the higher dietary fibre reported might also be attributed to the same reason.…”

Section: Sensory Evaluation Of Groundnutmentioning

confidence: 85%

Standardization and Nutrient Composition of Melon and Groundnut Soups as Consumed in Cross River State, Nigeria

Bassey

Aburime

Ijokgwung

et al. 2020

AFSJ

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Aim: The variability in the methods of preparing indigenous foods have led to uncertainty in the nutrient composition, sensory properties and quality of many foods consumed in Nigeria. This study is aimed at standardizing the different methods of preparing melon and groundnut soups and assessing their nutrient compositions as consumed in Cross River State (CRS), Nigeria. Methodology: Melon (Citrullus vulgaris) and Groundnut (Arachis hypogea) seeds were purchased in Calabar, CRS, Nigeria in the month of February. Twelve Local Governments Areas (LGA) were randomly selected from the Eighteen LGAs in CRS. Focus group discussions (FGD) were conducted in each of the communities to determine common methods of cooking melon and groundnut soup and variations in recipes. Recipes collected during the FGD were standardized and prepared as described. Nutrient compositions were determined using standard laboratory methods. Data generated were analyzed using descriptive statistics. The least significant difference (LSD) was accepted at P<0.05. Results: All the soup samples were liked and accepted. For melon soup, method 1 and 2 had better rating and similar values for all the sensory parameters, although, method 1 had better general acceptability score. For groundnut soup, method 1 and 3 had better ratings and similar values for aroma, taste, colour, texture and general acceptability. The range for the proximate compositions were as follows; for melon soup, moisture 68.8- 70.9%; protein 10.1-11 %, fat 9.5-11.2%, ash 2.3-2.7%, dietary fibre 5.5-6%. For the groundnut soup, moisture ranged from 68.6-71.1%, protein 10.1-10.9%, fat 9.4-12.1%, ash 2.2-2.5%, dietary fibre 6-6.8%. Conclusion: The standardized methods of preparing these soups will be useful in maintaining quality and quantity for easy reproducibility.

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“…Talinum triangulare is known for its flavour, softness and taste. It is rich in fibre, protein and has various vitamins necessary for human healthy diet [14]; and it is a good source of some important minerals such as magnesium and potassium; as well as antioxidant vitamins [15].…”

Section: Nutritional Valuesmentioning

confidence: 99%

“…There is also the potentials for management of metabolic syndrome including diabetes, high cholesterol and hypertension [16][17][18][19]. In Nigeria soup made from waterleaf is eaten as a remedy for hypertension [14], which can be attributed to its high content of potassium [15].…”

Section: Traditional Medicine Usage Formsmentioning

confidence: 99%

Promoting African indigenous vegetables and its medical nutrition properties: A mini-narrative review based on Ukwani communities of Delta State Nigeria

Ic¹,

Dada²,

Odoko³

et al. 2019

Integr Food Nutr Metab

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So much have been written on leafy vegetables including the African indigenous varieties, but optimum consumption is yet to be achieved. In the previous papers on food choices, it was recommended that some indigenous foods need to be incorporated as alternatives into food menu plans for the intended local population. This paper provides a narrative mini-review of the literature on some leafy vegetables consumed in Nigeria. Edible vegetable leaves such as water leaf (Talinum triangulare), fluted pumpkin (Telfairia occidentalis hook f.), bitter leaf (Vernonia amygdalina), Moringa oleifera, mint leaf, lemon grass, Amaranthus hybridus are cheap source of macro and micro nutrients including fibres, minerals, and vitamins amongst others. Yet, less than half of these indigenous vegetables are appreciated and commonly consumed. They have medicinal properties ability to act as a natural source of therapeutic agents. For instance, food fibres are now getting increased attention for their impact on health such as diabetes and cholesterol management. However, the indigenous vegetables that contribute to rural and urban people's diets in Nigeria, especially Ndokwa communities of Delta, have yet to be catalogued in a referenceable format. The aim is to catalogue the local names and production practice as a supplementary to the previous paper on food choices, especially because these selected indigeonus vegetable crops still need to be promoted for their contribution to healthy dietary habit. The nutritional values and traditional medicine usage forms are also briefly highlighted.Ishiekwene IC (2019) Promoting African indigenous vegetables and its medical nutrition properties: A mini-narrative review based on Ukwani communities of Delta State Nigeria

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Proximate Analysis of Talinum triangulare (Water Leaf) Leaves and its Softening Principle

Cited by 11 publications

References 7 publications

Proximate composition, mineral content and amino acid profile of Irvingia gabonensis Oâ€™Rorke baill leaf

Proximate composition, mineral content and amino acid profile of Irvingia gabonensis Oâ€™Rorke baill leaf

Standardization and Nutrient Composition of Melon and Groundnut Soups as Consumed in Cross River State, Nigeria

Promoting African indigenous vegetables and its medical nutrition properties: A mini-narrative review based on Ukwani communities of Delta State Nigeria

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