Nutrient and antinutrient composition of <i>Senecio biafrae</i> (Worowo)

Abstract

Objective: This study was designed to evaluate the effect of blanching and boiling on the nutritional and antinutrient composition of a a lesser known local green leafy vegetable, Senecio biafrae.

Materials and Methods: Fresh Senecio biafrae was purchased from Oje market in Ibadan. Six samples comprising fresh, blanched, boiled (5, 10, 15 minutes) and dried vegetable were prepared and analysed for proximate, mineral composition and antinutrients using officialmethods of the Association of Analytical Chemists (AOAC). Phytate, oxalate, tannin, saponin and trypsin inhibitors were determined Spectrophotometrically, while the ascorbic acid compositions were determined by the derivative of dehydroascorbic acid with the method of 2, 4-dinitrophenylhydrazine and the products measured using calorimeter

Results: The crude protein values ranged between 1.80g/100g (dried) and 3.60g/100g (fresh), while carbohydrate between 6.60g/100g and 9.60g/100g and ash between 1.80g/100g and 2.50g/100g sample. The potassium content of the samples varied between 40mg/100g and 70mg/100g. The vitamin C content was between 34mg/100g and 40mg/100g. The samples were low in phytate, oxalate and tannin ranged between 0.02mg/100g and 0.06mg/100g.

Conclusion: Boiling resulted in reduction in mineral content and anti-nutritional factors of samples. Seneciobia frae can be good source of meeting part of the micronutrient needs of consumers.

Keywords: Nutrient, Seneciobia frae, antinutrients, green leafy vegetable