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Croatian journal of food technology, biotechnology and nutrition, Vol. 7 No. 3-4, 2012.

Professional paper

Proximate Analysis of Fresh and Dry Leaves of Telfairia occidentalis (Hook.f.) and Talinum triangulare (Jacq.) Willd

Elizabeth Oluwatoyin Orhuamen orcid id orcid.org/0000-0001-6383-3809 ; Department Plant Biology, University of Ilorin, Nigeria
Olorunmaiye Kehinde Stephen orcid id orcid.org/0000-0001-6383-3809 ; Department Plant Biology, University of Ilorin, Nigeria
Adeyemi Christiana Oreoluwa ; Department Plant Biology, University of Ilorin, Nigeria

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Abstract

A study of the proximate analysis of two commonly grown and consumed leafy vegetables in Nigeria “fluted pumpkin (Telfairia occidentalis) and water leaf (Talinum triangulare) was carried out. Leaves of the two vegetables were analysed in both wet and dry conditions with the aim of determining their nutrient contents and the effects of sun drying on these nutrients. The results revealed the presence of protein in the fresh leaves of Telfairia occidentalis and Talinum triangulare to be 8.31% and 2.99% respectively, while, their dried leaves protein contents were 3.43% and 2.45% for both Telfairia occidentalis and Talinum triangulare respectively. Fat content was higher in fresh leaves T.occidentalis than its dried leaves (1.40% and 0.70%), while, this was higher in the dried leaves than the fresh leaves of T. triangulare (of 0.65% and 1.45%)
respectively. Crude fibre content was constant in both fresh and dried leaves of T. occidentalis (2.20 % each) but higher in the dried leaves of T. triangulare than its fresh leaves (4.0% and 1.20%) respectively. Ash contents were higher in the dried leaves than the fresh leaves of both Telfairia occidentalis (fresh leaves 1.5%, dried leaves 10.40%) and Talinum triangulare (fresh leaves 1.0%, dried leaves 8.85%). Talinum triangulare contained higher moisture in both its wet and dried leaves (22.6 and 13.40%) than that of Telfairia occidentalis (5.60 and 0.76%). Drying had effects on these vegetables as both recorded decrease in their moisture and crude protein contents on drying. Crude fibre, ash and Nitrogen free
extract of both samples either increased or remained relatively constant.

Keywords

Drying; Fresh; Leaves; Nutrients; Vegetables

Hrčak ID:

95037

URI

https://hrcak.srce.hr/95037

Publication date:

30.12.2012.

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