Phytochemical screening and nutrient-antinutrient composition of selected tropical green leafy vegetables

  • A A Akindahunsi Department of Biochemistry Federal University of Technology P.M.B 704 Akure, Nigeria
  • S O Salawu Department of Biochemistry Federal University of Technology P.M.B 704 Akure, Nigeria
Keywords: Phytochemicals, nutrients, antinutrients, green leafy vegetables, bioavailability

Abstract

Levels of some nutrients and antinutrients in 14 commonly consumed tropical green leafy vegetables were evaluated and also screened for some phytochemicals. Saponin was present in all the vegetables with the exception of Hibiscus esculentus, Solanum macrocarpon and Piper guineese while only tannin was absent in Crassocephalum crepidioides, Talinum triangulare, Corchorous olitorius and Piper guineese. Crude protein, fat, fibre and ash recorded ranges from 20.59 to 38.18, 5.90 to 12.73, 6.20 to 7.20 and 8.00 to 25.49 %, respectively. Na (0.64 to 8.97 g/100 g) and P (1.34 to 3.34 g/100 g) recorded the highest values of minerals. The low levels of antinutrients (phytic acid, tannic acid and oxalate) coupled with high level of zinc biovalability indicates that the studied vegetables are good dietary supplements.

African Journal of Biotechnology Vol. 4 (6), pp. 497-501, 2005
Published
2005-08-18
Section
Articles

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eISSN: 1684-5315