American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(5), 182-191
DOI: 10.12691/ajfst-5-5-3
Open AccessArticle

Proximate, Antinutritional and Mineral Estimation of Some Selected Consumed Green Vegetables in Afaha Eket, Akwa-Ibom State, Nigeria

Emmanuel Okezie1, , Ugbogu Amadike E.1, Odungide Aggie A.2 and Atani Chinedu S.1

1Department of Biochemistry, Abia State University, Uturu, Abia State, Nigeria

2Department of Biochemistry, Bingham University Karu Nasarawa State

Pub. Date: September 25, 2017

Cite this paper:
Emmanuel Okezie, Ugbogu Amadike E., Odungide Aggie A. and Atani Chinedu S.. Proximate, Antinutritional and Mineral Estimation of Some Selected Consumed Green Vegetables in Afaha Eket, Akwa-Ibom State, Nigeria. American Journal of Food Science and Technology. 2017; 5(5):182-191. doi: 10.12691/ajfst-5-5-3


The present study evaluated the proximate, antinutritional and mineral contents of five selected vegetables consumed by Afaha Eket indigenes, Akwa Ibom State, Nigeria. Standard analytical procedures were employed in this assay. The analysed leafy vegetables include; Telferia occidentalis, Ocimum grattissimum, Lasianthera africana, Heinsia crinita and Gnetum africanum. The result of the proximate analysis showed greater amount as follows; Protein (O. grattissimum, 28.27%), fibre (O. grattissimum, 9.62%), ash (G. africanum, 7.39%), moisture (G. africanum, 10.35%), Carbohydrate (L. Africana, 47.47%) and crude fat (O. grattissimum, 8.17%) when comparatively evaluated. The Antinutritional assay revealed the presence of oxalate and phytic acid in all the tested leafy vegetables. Oxalate was highest in O. grattissimum (9.72 mg/g) and least in L. Africana (5.28 mg/g) while highest phytic acid value was recorded in T. occidentalis (18.09 mg/g) followed by G. africanum (16.29 mg/g) and least in H. crinita (7.34 mg/g). Mineral analysis of this study showed the highest concentration (mg/g) values; copper (O. grattissimum, 13.92), iron (L. africana, 3.28), magnesium (O. grattissimum, 9.49) and zinc (L. africana, 19.97). The finding of this study therefore showed that the tested leafy vegetables are nutritionally sound to the living system.

nutrition proximate composition antinutrients and leafy vegetable

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