6th International Young Scientist Congress (IYSC-2020) will be Postponed to 8th and 9th May 2021 Due to COVID-19. 10th International Science Congress (ISC-2020).  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Micronutrient and Anti Nutrient Components of Selected Unconventional Leafy Vegetables in Bangalore City,India

Author Affiliations

  • 1Department of Food and Nutrition, Smt VHD Central Institute of Home Science, Seshadri Road, Bangalore, Karnataka, INDIA

Res. J. Recent Sci., Volume 3, Issue (ISC-2013), Pages 393-395, (2014)

Abstract

Leafy vegetables are dense in micronutrients, and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed leafy vegetables has been studied extensively, but there is very less information available on nutritive value of unconventional leafy vegetables. Hence an attempt has been made to analyse the nutritional composition and anti nutritional factors in selected fifteen dehydrated unconventional leafy vegetables in Bangalore city, Karnataka, India. The iron content of greens ranged between 18.3mg to104mg/100g, with the highest content in Honagone soppu, Alternanthera sessilis (104.53mg). The calcium content ranged between 104mg-388mg, and the highest calcium content found in Thonde soppu, Coccinia grandis (388.72 mg). Among the anti nutritional factors, tannins content ranged between 161mg 1688 mg, with lowest content in Anne soppu, Celosta argentea (161.60mg). The oxalates ranged between 45mg-275mg, the lowest content of 45mg was observed in Vayu soppu, Gynandropsis pentaphylla.

References

  1. AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC, 16th Edn, (1985)
  2. Oduse Kayode A., Idowu Micheal A. and Adegbite Adefolawe A., Chemical and phytochemical profile of some uncommon green leafy vegetables consumed in South West Nigeria, IOSR Journal of Environmental Science, Toxicology and Food Technology,1 (3), 22-26(2012)
  3. Oko A.O., Ekigbo J.C., Idenyi J.N. and Ehihia L.U., Nutritional and phytochemical composition of leaves of Mucuna poggei, Journal of Biology and Life Science,3(1) (2012), 393-395 (2014)
  4. Thakur Sunita, Kumar Sudhanshu and Kumar Aravind., Potential of some wild leafy vegetables as natural source for supplementation of micronutrients in vegetarian diets of Santhal Pargana area of Jharkhand, Indian Journal of Fundamental and Applied Life Sciences, 2(3), 65-67(2012)
  5. Joshi Pallavi and Mathur Beena, Bioavailability of iron from the leaf powders of dehydrated less utilized green leafy vegetables, Asian Journal of Experimental Biological Sciences.,1(4), 845-854 (2010)