Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3764

Full Length Research Paper

Nutritional prospects and mineral compositions of selected vegetables from Dhoda sharif – Kohat

Javid Hussain1,2, Najeeb ur Rehman1,2*, Ahmed Al-Harrasi2,  Liaqat Ali3, Riaz Ullah1, Fazal Mabood2, Hidayat Hussain2 and Mohammad Ismail4
1Department of Chemistry, Kohat University of Science and Technology, Kohat 26000, KPK, Pakistan. 2Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, Birkat Al-Mouz, Nizwa 616, Sultanate of Oman. 3HEJ Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi-75270, Pakistan. 4Department of Pharmacy, University of Peshawar, KPK, Pakistan.
Email: [email protected]

  •  Accepted: 01 November 2011
  •  Published: 09 December 2011

Abstract

Kohat, a semi arid region, has bestowed with ample natural wealth of vegetables and plant species. Local people are depending, one way or the other, on these vegetable species for food and medicine. To fulfill the nutritional needs of the local people, various vegetable species are cultivated. In the present study, Momordica charantia, Cucurbita maxima, Solanum melongena var. esculentum, Allium sativum, Capsicum fruitescens and Brassica oleraceae var. capitata were evaluated for the first time for nutritional and mineral analysis. In nutritional analysis, ash, carbohydrates, proteins, fibers, fats, moisture and energy values were assessed using AOAC methods, while Cu, Ni, Zn, Pb, Co, Cd, Fe and Cr, were evaluated for mineral analysis by the use of Atomic Absorption Spectrometer. The species evaluated in the present study showed variations in the results. B. oleraceae var. capitatahas revealed highest percentage of moisture, fats and proteins (14.708, 2.877 and 22.342%, respectively), while M. charantia showed the highest percentage of fibers and energy value (23.418% and 330.441 kcal/100 g respectively), when compared with other vegetable species. In mineral contents, A. sativum had the highest concentrations of Zn and Cu (262 and 28 mg/L respectively) compared to the other species. 

 

Key words: Nutritional assessment, micronutrients, atomic absorption, Kjeldahl.