Dietary Fibre and Micronutrient Potential of Underutilized Green Leafy Vegetable Sprinkles on Selected Foods

Considering the rural poor in developing countries like Nigeria, diets that are deficient in dietary fibre and micronutrients are common. Food diversification or dietary modifications such as increased consumption of vegetables may solve the problem. This study assessed the dietary fibre and micronutrient levels of selected starchy foods (jollof rice and yam porridge) using three underutilized green leafy vegetables, namely, Ebolo (Crassocephalum crepidiodes), Odu ( Solanum nigrum L), and Yanrin (Launaea teracifolia L) as sprinkles. Fresh samples of Crassocephalum crepidioides, Solanum nigrum L, and Launaea teracifolia were purchased from Ota market. The leafy parts of the vegetables were washed, cut, oven-dried at 90\ub0C for 6 h and pulverized. Jollof rice and porridge were cooked and 2g each of dried ebolo, odu and yanrin were sprinkled on 100g of each food and stirred thoroughly. Total dietary fibre, as well as iron (Fe) and Zinc (Zn) content of the resultant diets, were determined using standard methods. The highest total dietary fibre of 8.45% was obtained in jollof rice sprinkled with Yanrin. Zn (31.75mg/kg) was highest in jollof rice sprinkled with Yanrin, and Fe (87.75mg/kg) in porridge sprinkled with Ebolo. The underutilized vegetables added more nutritional values to jollof rice and yam porridge as Ebolo, Yanrin and Odu were sprinkled on them

Consumption pattern and acceptability of underutilised green leafy vegetable sprinkles on selected foods in Ado-Odo/Ota Local Government Area, Ogun State, Nigeria

Background: Green leafy vegetables generally have the potentials to supply the dietary fibre and micronutrient needs in diets.  However, less importance is placed on underutilized vegetables compared to other crops because their global production is low and as well seemed to have low market value. Underutilized vegetables can help to solve the problem of dietary fibre and micronutrient deficiency. Objectives: This study assessed the consumption pattern of underutilized vegetables among households in Ado-Odo/Ota Local Government Area and the acceptability of selected food (jollof rice) sprinkled with Ebolo (Crassocephalum crepidiodes), Odu (Solanum nigrum L), and Yanrin (Launaea taracifolia (L). Methods: The sample size was determined using Fischer’s sample size formula. The study design was a descriptive survey. A semi-structured interviewer-administered questionnaire was used to obtain information from 625 respondents which are women in households willing to participate in the research .Fresh samples of Crassocephalum crepidioides, Solanum nigrum L, and Latuca teraxacifolia were purchased from Ota market. The leafy parts of the vegetables were washed, cut, oven-dried at 90°C for 6 h and pulverized. Jollof rice was cooked and dried ebolo, odu and yanrin were sprinkled on each food and stirred thoroughly. Sensory evaluation was carried out. A portion, about two table spoons of the three samples coded E (jollof rice and ebolo), O (jollof rice and odu) and Y (jollof rice and yanrin) were served to each of fifty (50) panelists. Results: Observations showed that about three-quarter (76%) of the respondents consumed underutilized vegetables. About half (52%) gathered the underutilized vegetables from the wild and 68% purchased them from the market. Also 51% were allergic to the underutilized vegetables. Food improved with yanrin was most preferred. Conclusions: Food improved with yanrin was most preferred. Uderutilised vegetables are relatively consumed in households and yet to be fully exploited. Keywords: Underutilised vegetable, consumption pattern, sensory evaluatio

Micronutrient Potentials and Contribution to Nutrient Intake of Four Commonly Consumed Local Condiments and Spices in South-Western Nigeria

Objective: To determine the micronutrient content and contribution to nutrient intake of four commonly consumed condiments and spices from South-west Nigeria. Materials and methods: Sample of Parkia biglobosa seed, Allium cepa,Zingiber officinale and Nutmeg were purchased from Bodija market in Ibadan. P. biglobosa seed was dehulled and fermented anaerobically for seventy-two hours. Composite of each of the four samples was prepared and a portion taken for analysis. Fermented Parkia biglobosa (African locust bean) and Allium cepa (onion) (both condiments), Zingiber officinale (Ginger) and Monodora myristica (Nutmeg) (both spices), were analyzed for minerals and selected vitamins composition using Atomic Absorption Spectrophotometric method and spectrophotometric and titration methods respectively. Descriptive statistics was used to interpret the data obtained. Results: Mineral composition were 176.5, 135.5, 220.0, and 94.0 mg sodium; 886.5, 557.0, 708.7, and 222.8 mg potassium, 188.7, 192.5, 153.8 and 110.4 mg calcium, and 2.4, 2.4 0.6, and 0.9 mg of zinc /100g edible portion for P. biglobosa, A. cepa, Z. officinale and M. myristica respectively. The vitamin content of fermented P. biglobosa and A. cepa were 1268.4 and 826.0μg of β-carotene, 6.2 and 11.4 mg ascorbic acid, 0.05 and 0.04 mg riboflavin, while Z. officinale and nutmeg contained 738.0 and 360.5μg of β-carotene, 12.3 and 14.4 mg ascorbic acid, and 0.03 and 0.13 mg riboflavin /100g edible portion respectively. The condiments/spices are very poor sources of α-tocopherol and vitamin K

Nutrient and Anti nutrient Composition of Jams Prepared from Hibiscus sabdariffa Calyx Extract

Objective: This study was aimed at determining the nutrient and anti nutrient composition of jams prepared from Hibiscus sabdariffa calyx extract Materials and methods: Hibiscus sabdariffa calyx, otherwise known as Red Roselle usually processed into a refreshing drink “Zobo” in Nigeria was extracted with distilled water and prepared into jams. The prepared jams were analyzed alongside one commercially available strawberry jam as control, using standard methods of analysis of AOAC, Atomic Absorption Spectrometry and Spectrophotometry. Results: Results of the analyses showed that the extract was low in crude protein (1.18g), lipids (0.13g), and ash (0.16g); very low in sodium (15.0mg), but rich in â-carotene (286μg) /100ml of extract. There were significant improvement (