Nutritional and anti-nutritional profile of Spiny Amaranth (Amaranthus viridis Linn)

Nutritional and anti-nutritional profile of Spiny Amaranth (Amaranthus viridis Linn)

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Title: Nutritional and anti-nutritional profile of Spiny Amaranth (Amaranthus viridis Linn)
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Article_Title: Nutritional and anti-nutritional profile of Spiny Amaranth (Amaranthus viridis Linn)
Authors: *1K.J. Umar, 1L.G. Hassan, 1S.M. Dangoggo 2S.A. Maigandi and 1N.A. Sani
Affiliation: 1Department of Pure and Applied Chemistry, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria.
2Department of Animal Science, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria
Abstract: Proximate composition, Amino acids profile, mineral content and antinutritional factors of tender leaves of Amaranthus viridis were evaluated using standard methods of analyses. The leaves had the following proximate compositions on dry weight (DW) basis: ash (21.05%), crude protein (35.11 ± 0.33%), crude lipid (5.26 ± 0.30%), crude fibre (14.04 ± 0.35%), available carbohydrate (24.54 ± 0.71%) and calorific value (530.34 ± 0.01 kcal/100g). The amino acids profile indicates that the leaves are good source of essential amino acids for adults. The leaves are rich in K, Mg, Fe, Mn and Cu when compared to their respective RDA values. Tannins (7,530.21 ± 5.21 mg/100gDW) and phytate (1,326.92 ± 16.57 mg/100gDW) were the plant’s predominant antinutrients while total oxalate (202.50 ± 6.50 mg/100gDW) and soluble oxalate (97.50 ± 3.75 mg/100gDW) were in appreciable concentration. The amounts of hydrogen cyanide (13.07 ± 2.38 mg/100gDW) and nitrate (25.35 ± 2.74 mg/100gDW) were below the critical values. The results are an indication that the Amaranthus viridis leaves had the potential to be used as source of nutrients in alleviating macro- and micro- nutrient deficiencies.
Keywords: Leafy Vegetables, Amaranthus viridis, Nutrients, Amino acids and Antinutrient
References:

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Article Title: Nutritional and anti-nutritional profile of Spiny Amaranth (Amaranthus viridis Linn)
Authors: *1K.J. Umar, 1L.G. Hassan, 1S.M. Dangoggo 2S.A. Maigandi and 1N.A. Sani
Affiliation: 1Department of Pure and Applied Chemistry, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria.
2Department of Animal Science, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria
Abstract: Proximate composition, Amino acids profile, mineral content and antinutritional factors of tender leaves of Amaranthus viridis were evaluated using standard methods of analyses. The leaves had the following proximate compositions on dry weight (DW) basis: ash (21.05%), crude protein (35.11 ± 0.33%), crude lipid (5.26 ± 0.30%), crude fibre (14.04 ± 0.35%), available carbohydrate (24.54 ± 0.71%) and calorific value (530.34 ± 0.01 kcal/100g).  The amino acids profile indicates that the leaves are good source of essential amino acids for adults. The leaves are rich in K, Mg, Fe, Mn and Cu when compared to their respective RDA values. Tannins (7,530.21 ± 5.21 mg/100gDW) and phytate (1,326.92 ± 16.57 mg/100gDW) were the plant’s predominant antinutrients while total oxalate (202.50 ± 6.50 mg/100gDW) and soluble oxalate (97.50 ± 3.75 mg/100gDW) were in appreciable concentration. The amounts of hydrogen cyanide (13.07 ± 2.38 mg/100gDW) and nitrate (25.35 ± 2.74 mg/100gDW) were below the critical values. The results are an indication that the Amaranthus viridis leaves had the potential to be used as source of nutrients in alleviating macro- and micro- nutrient deficiencies.
Keywords: Leafy Vegetables, Amaranthus viridis, Nutrients, Amino acids and Antinutrient
References:

Achinewhu, S.C., Ogbonna, C.C. and Hart, A.D. (1995). Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food. Plant Foods for Human Nutrition 48: 341 – 348.

Adebooye, O.C. and Opabode, J.T. (2004). Status of conservation of the indigenous leaf vegetables and fruits of Africa. African Journal of Biotechnology3(12): 700 – 705.
Adeyeye E.I. and Afolabi, E.O. (2004). Amino acid Composition of three different types of land snails consumed in Nigeria. Food Chemistry 85: 535 –539.
Adeyeye, E.I. (2002). Determination of the chemical composition of the nutritionally valuable parts of male and female common West African fresh water crab Sudananautes africanus. International Journal of Food Sciences and Nutrition 53: 189-196.
Adeyeye, E.I. and Otokiti, M.K.O. (1999). Proximate composition and some nutritionally valuable minerals of two varieties of Capsicum annum (Bell and Cherry peppers). Discovery and Innovation 11: 75-81.
Afolayan, A.J. and Jimoh, F.O. (2009). Nutritional quality of some wild leafy vegetables in South Africa. International Journal of Food Sciences and Nutrition 60(5): 424 – 431
Agte, V.V., Tarwadi, K.V. and Chiplonkar, S.A. (1999). Phytate degradation during traditional cooking: Significance of the phytic acid profile in cereal-based vegetarian meals. Journal of Food Composition and Analysis 12: 161 – 167.
Akindahunsi, A.A. and Oboh, G. (1999). Effect of some post – harvest treatments on the bioavailability of zinc from some selected tropical vegetables. La Revista Italiana Delle Grasse 76: 285 – 287.
Aletor, O., Oshodi, A.A. and Ipinmoroti, K. (2002). Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates. Food Chemistry 78: 63–68
Aletor, V.A. and Adeogun, O.A. (1995). Nutrient and anti-nutrient components of some tropical leafy vegetables. Food Chemistry 53: 375 – 379.
Allen, E.S., Grimshaw, H.M., Parkinson, J.A. and Quarmby, C. (1974). Chemical Analysis of Ecological Materials. Blackwell Scientific Publication, London.
Anyum, F.M., Butt, M.S., Ahmad, N. and Ahmad, I. (2002). Phytate and mineral content in different milling functions of some Pakistan spring wheats. International Journal of Food Science and Technology 37: 13 – 17.
AOAC (1990). Official methods of analysis, 14th edition, Association of Official Analytical Chemists, Washington DC.
Asibey-Berko, E. and Tayie, F. A. K. (1999). Proximate analysis of some underutilized Ghanaian Vegetables. Ghana Journal of Science 39: 91-92.
Badifu, G.I.O. (2001). Effect of processing on proximate composition, antinutritional and toxic contents of kernels from Cucurbitaceae species grown in Nigeria. Journal of Food composition and Analysis 14: 153 – 161.
Barminas, J.T., Charles, M. and Emmanuel, D. (1998). Mineral composition of non-conventional leafy vegetables. Plant Foods for Human Nutrition 53: 29 – 36.
Benjamin, N. (2000). Nitrates in the human diet – good or bad? Annals of Zootechnology 49: 207–216

Betancur-Ancona, D., Gallegos-Tintore, S., Delgado-Herrera, A., Perez-Flores, V., Ruelas, A.C. and Luis Chel-Guerrero, L. (2008). Some physicochemical and antinutritional properties of raw flours and protein isolates from Mucuna pruriens (velvet bean) and Canavalia ensiformis (jack bean). International Journal of Food Science and Technology 43: 816–823.
Bhandari, M.R. and Kawabata, J. (2004). Assessment of antinutritional factors and bioavailability of calcium and zinc in wild yam (Dioscorea spp.) tubers of Nepal. Food Chemistry 85: 281 – 287.
Chadare, F.J., Linnemann, A.R., Hounhouigan, J.D., Nout, M.J.R. and Van Boekel, M.A.J.S. (2009). Baobab food products: a review on their composition and nutritional value. Critical Reviews in Food Science and Nutrition 49(3):254 – 274.
Cook, J.A., VanderJagt, D.J., Pastuszyn, A., Mounkaila, G., Glew, R.S. and Glew, R.H. (1998). Nutrient content of two plant foods of the Western Sahel: Balanites aegyptiaca and Maerua crassifolia. Journal of Food Composition and Analysis 11: 221– 230.
Daily Trust (30th March 2010). Malnutrition, cause of deaths –Experts. Retrieved online 9th march, 2010 from: http://www.news.dailytrust.com/index.php?option=com_content &view=article&id=16388:malnutrition-cause-of-deathsexperts&catid=22:health-report&Itemid=124
Dara, S.S. (2006). A textbook of engineering chemistry. 10th edition, S. Chand and Company LTD., Ram Nagar, New Delhi, India. Pp. 76 – 78.
Dosunmu, M.I. (1997). Chemical composition of the fruit of Tetrapleura tetreptera and the physico-chemical properties of its oil. Global Journal of Pure and Applied Sciences 3(1): 61 – 67.
Duran, A., Tuzen, M. and Soylak, M. (2008). Trace element levels in some dried fruit samples from Turkey. International Journal of Food Sciences and Nutrition 59: 581-589.
Ekop, A.S., P.E. Ephraim, and Ekpenyong, E.O. (2004). Chemical composition of African black snails (Archachatina marginataI) from three different habitats in Akwa Ibom State, Nigeria. ChemClass Journal 1: 123 – 126.
Escudero, N.L., Albarracín, G., Fernández, S., de Arellano, L.M. and Mucciarelli, S. (1999). Nutrient and antinutrient composition of Amaranthus muricatus. Plant Foods for Human Nutrition 54: 327–336.
Essien, E.U., Izunwanne, B.C., Aremu, C.Y. and Eka, O.U. (1993). Investigation into the toxic constituents of the dry fruit of Tetrapleura tetraptera. International Journal of Food Sciences and Nutrition 44(1): 55– 58.
Faruq, U.Z., Sani, A. and Hassan, L.G. (2002): Proximate Composition of Sickel Pod (Senna obtusfolia) Leaves. Nigerian Journal of Basic and Applied Sciences 11(2): 157-164.
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