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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9685

Title: Nutritional potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves
Authors: Owusu, Deborah
Ellis, William Otoo
Oduro, Ibok
Keywords: nutrition potential
Ipomoea batatas
Moringa oleifera
Issue Date: Feb-2008
Publisher: Scientific Research and Essay
Citation: Scientific Research and Essay Vol. 3 (2), pp. 057-060, February, 2008
Abstract: Levels of some nutrients in Moringa oleifera leaves as well as seven varieties of sweet potato (Ipomoea batatas) leaves were determined using standard analytical methods. Crude protein ranged from 16.78 - 25.39%; crude fibre from 9.75 - 12.14%; crude fat from 0.38 - 1.91%; ash content from 8.71 - 11.60%; moisture content (fwb) ranged from 80.16 - 88.20%; carbohydrate values from 53.29 - 59.01%; and calorific values ranged from 1344.00 – 1399.00 kJ/g (316.66-329.76 cal/g) for the sweet potato leaves. For M. oleifera leaves, crude protein was 27.51%, crude fibre was 19.25%, crude fat was 2.23%, ash content was 7.13%, moisture content was 76.53%, carbohydrate content was 43.88%, and the calorific value was 1296.00 kJ/g (305.62 cal/g). Elemental analysis of the leaves in mg/100g dry matter (DM) indicates the sweet potato leaves contained appreciable levels of calcium (1310.52-1402.27) and iron (9.62-23.02). Calcium and iron content of M. oleifera also in mg/100 g (DM) were 2,009.00 and 28.29, respectively. These results reveal that the leaves contain an appreciable amount of nutrients and can be included in diets to supplement our daily nutrient needs.
Description: This Article was published by Scientific Research and Essay Vol. 3 (2), pp. 057-060, February, 2008
URI: http://hdl.handle.net/123456789/9685
Appears in Collections:College of Science

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