African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 836

Full Length Research Paper

Vitamins and effect of blanching on nutritional and anti-nutritional values of non-conventional leafy vegetables

I. I. Nkafamiya, S. A. Oseameahon, U. U. Modibbo and D. Haggai
Department of Chemistry, School of Pure and Applied Sciences, Federal University of Technology, P. M. B. 2076, Yola, Nigeria.
Email: [email protected]

  • Article Number - 8EF1ABE24503
  • Vol.4(6), pp. 335 - 341 , June 2010
  •  Accepted: 14 May 2010
  •  Published: 30 June 2010

Abstract

The leaves of 14 non-conventional vegetables consumed by rural populace in Michika Local Government Area of Adamawa State, Nigeria were assessed for vitamin and effect of blanching on their nutrients and anti-nutrients content. Ficus asperifolia has the highest level of vitamins followed by Adansonia digitata. These values are higher compared to those of some common Nigerian vegetables. Data obtained for proximate composition showed that the leaves have high carbohydrate, crude protein and crude fiber. The anti-nutritional factors were analyzed; oxalate, hydrogen cyanide (HCN), tannin, alkanoids and phytate, in the vegetables were lower than the range of values reported for most vegetables. Results after blanching showed that, vitamin content, nutrient composition and anti-nutrients decrease. Though the anti-nutrients decrease as a result of blanching, the leaves are best used in diet preparation before blanching as the anti-nutrient content of the leaves before the blanching are below the established toxic level.

 

Key words: Vitamin, nutritional, anti-nutritional, non-conventional, vegetable.