African leafy vegetables come out of the shade

Between 1996 and 2004, Bioversity International worked with partners in Kenya to revive the interest of researchers, growers and consumers in African Leafy Vegetables, resulting in increased production, consumption and marketing of a wide range of local leafy vegetables and an improvement in household well-being. This report, produced in 2013, examines the impact of that work, nine years after the project was completed

A Preliminary Study on Microbial Contamination of Leafy Vegetables in Sokoto Metropolis, Nigeria

Five leafy vegetables commonly consumed in Sokoto metropolis were evaluated for microbiological quality using standard procedures involving standard plate count (SPC). The vegetables investigated included Lactuaca sativa (Lettuce), Amaranthus hybridus (Spinach), Vernonia amagdalina (Bitter leaf), Brassica oleracea (Cabbage) and Moringa oleifera Lam (Horse radish). Ten fungal species which include Alternaria alternata, Absidia corymbifera, Aspergillus Niger, A. flavus, Cladosporium herbarum, Fusarium oxysporium, Geotrichum candidum, Mucor racemoses, Rhizopus stolonifer and Trichoderma harzianum and four species of bacteria: Bacillus cereus, Escherichia coli, Listeria monocystogens and Staphyllococus aureus were isolated from the leafy vegetables. The total colony counts of fungi ranged from 1.8 x 106 – 6.28 x 105 (cfu/g) of the vegetables while that of bacteria ranged from 1.0 x 106 to 2.94 x 106 cfu/g of the vegetables. The highest counts of microbial organisms were found on A. hybridus while M. oleifera and B. olerarea had the lowest fungal and bacterial counts respectively. There is a need to reduce the levels of microbial contamination on leafy vegetables through appropriate production practices, careful handling by the vendors and appropriate processing with a view to minimize the risk of human exposure to fungal and bacterial pathogens associated with the vegetables

Genetic resources collections of leafy vegetables (lettuce, spinach, chicory, artichoke, asparagus, lamb’s lettuce, rhubarb and rocket salad): composition and gaps

Lettuce, spinach and chicory are generally considered the main leafy vegetables, while a fourth group denoted by ‘minor leafy vegetables’ includes, amongst others, rocket salad, lamb’s lettuce, asparagus, artichoke and rhubarb. Except in the case of lettuce, central crop databases of leafy vegetables were lacking until recently. Here we report on the update of the international Lactuca database and the development of three new central crop databases for each of the other leafy vegetable crop groups. Requests for passport data of accessions available to the user community were addressed to all known European collection holders and to the main collection holders located outside Europe. Altogether, passport data of 17,530 accessions from a total of 129 collections were collected. The four separate databases were made available on line via a common entry page accessible at http://documents.plant.wur.nl/cgn/pgr/LVintro/. Based on a literature study, an analysis of the gene pool structure of the crops was performed and an inventory was made of the distribution areas of the species involved. The results of these surveys were related to the contents of the newly established databases in order to identify the main collection gaps. Priorities are presented for future germplasm acquisition aimed at improving the coverage of the crop gene pools in ex situ collections

Mineral content of five indigenous leafy vegetable from Bintulu market, Sarawak Malaysia

Indigenous leafy vegetables commonly consumed by local people in Bintulu, Sarawak, Malaysia. Most people consumed this group of vegetable without knowing the nutrient contents and its importance to the health. Five indigenous leafy vegetables, Scorodocarpus borneensis, Pangium edule, Gnetum gnemon, Dracaena gracilis, and Helminthostachys zeylanica were selected and analysed to determine their mineral contents. The vegetables were bought from Bintulu native market and mineral elements were analysed using standard method of AOAC. The result showed that S. borneensis and D. gracilis contains high concentration of P, .P. edule contains high Ca, Cu and Mg, H. zeylanica had highest Zn, Fe, K and Na and G. gnemon showed high Mn. The PCA result performed three distinct groups with respect to the nutrient elements. Group A: G. gnemon and H. zeylanica which contains K, Na, Fe, Mn and Zn. Group B: S. borneensis and D. gracilis with high P content and Group C: P. edulewith high Ca, Cu and Mg. The study of mineral contents of the indigenous leafy vegetables can help to improve the efficiency of nutrient intake by local people and further information is required to enable the vegetables to be introduced as new crops

Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage

The objective of this study was to investigate the influence of blanching, dehydration and packaging on nutrient composition of Amaranthus gangeticus and Spinach oleracea. There was a loss of sugars, Proteins, vitamin- c and carotenoids were noticed due to blanching. But the colour of green leafy vegetables (GLV) is retained due to blanching. Leafy vegetables were dehydrated in cabinet dryer at 60oC and packed in three packaging materials (Metalized polypropylene (MPP) 300 gauge, high density polyethylene (HDPE) 300 gauge, low density polyethylene (LDPE) 200 gauge) and stored at room temperature for 45 days to evaluate the best package for maximum retention of nutrients in leafy vegetables during storage. PP followed by HDPE was found to be good for retention of nutrients in dehydrated leafy vegetables during 45 days of storage. Irrespective of the losses of nutrients that take place during dehydrated packaging, GLV can be preserved by dehydration which is eco-friendly and easily adoptable

Edible leafy vegetables from West Africa (Guinea-Bissau): consumption, trade and food potential

Wild Edible Plants are common in the diet of rural communities of sub-Saharan Africa. In Guinea-Bissau, West Africa, wild plant resources are widely used in human diet, but very few studies have addressed them. The aim of this study is to reveal: (1) the wild and semi-cultivated leafy vegetables consumed in Guinea-Bissau; and (2) the nutritional composition of those plants traded at the largest country market in Bissau. Our results revealed that 24 native or naturalized species with edible leaves are currently consumed by Guinea-Bissau population. Five of them were found at the market: dried leaves of Adansonia digitata, Bombax costatum and Sesamum radiatum, and fresh leaves and shoots of Amaranthus hybridus and Hibiscus sabdari a. The analysis of the nutritional properties revealed that leaves contain a significant amount of protein (10.1–21.0 g/100 g, dry basis), high values of macronutrients and micronutrients, as well as of phenolic compounds (13.1–40.3 mg GAE/g) and a considerable antioxidant capacity (DPPH 111.5–681.9 mg Eq Trolox). Although price and availability vary among the leafy vegetables analyzed, these traditional foods appear to be a good dietary component that can contribute to food security in Guinea-Bissau and in other West African countries, as these species are widely distributed in this regioninfo:eu-repo/semantics/publishedVersio

Suitability of borago officinalis for minimal processing as fresh-cut produce

Borage (Borago offcinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn-winter season and immediately minimally processed after harvest. Fresh-cut borage leaves packed in sealed bags were stored at 2 or 6 °C for 21 d. Weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, nitrates, leaf color characteristics and overall quality were determined through the storage period. Borage plants were deemed suitable for minimal processing. Storage temperature significantly influenced the rate of quality loss. Borage leaves had an initial nitrate content of 329.3 mg kg-1 FW that was not affected by temperature or storage. TSS and TA were higher in leaves stored at 6 °C. TSS, TA and ascorbic acid content increased during storage. Minimally processed borage leaves stored at 2 °C had lower weight loss and leaf color modifications during storage and a longer shelf life than those stored at 6 °C, so were still marketable after 21 d of storage

Preserving green leafy vegetables and fruits

This guide describes how to conserve green leafy vegetables and fruits using different drying methods