The proximate and mineral compositions of two dried Nigerian leafy vegetables (Corchorus olitorius and Amaranthus hybridus)

Authors

  • Oluseye O Abiona Department of Food Science and Technology, Osun State University, Osogbo, Osun State, Nigeria.
  • Jelili Babatunde Hussein Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria. PMB 2076.
  • Rukayat I Ajetunmobi Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
  • Toyeebah A Abass Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Keywords:

Nigerian leafy vegetables, proximate compositions, mineral compositions, drying

Abstract

Vegetables play an important role in human nutrition, but high moisture contents seem to lead to susceptibility to extreme spoilage. Thus, two dried Nigerian leafy vegetables (Corchorus olitorous and Amaranthus hybridus) proximate and mineral compositions were investigated to ascertain their nutritional potentials after drying. Fresh vegetable samples were destalked, washed, blanched, drained and dried in the open sun and in the oven at 50, 60 and 70oC temperatures. The proximate and mineral compositions were determined using standard analytical methods. The proximate values of Corchorus olitorius leaves ranged between 8.16 – 12.37%, 13.53 – 15.10%, 2.15 – 2.44%, 8.68 – 9.20%, 13.21 – 13.68% and 50.08 – 53.91% while Amaranthus hybridus leaves ranged between 8.85 – 12.97%, 15.72 – 17.70%, 1.20 – 1.78%, 9.02 – 9.17%, 16.89 – 19.53% and 42.98 – 44.21% respectively for moisture content, protein content, crude fat, ash, crude fiber and carbohydrate values. The results showed an increase in the mineral concentrations after drying, indicating that the vegetables studied are all good sources of sodium, potassium, calcium, iron and magnesium. Thus, drying vegetables can help reduce food insecurity and improve nutritional contents.

Author Biographies

Oluseye O Abiona, Department of Food Science and Technology, Osun State University, Osogbo, Osun State, Nigeria.

Department of Food Science and Technology

Jelili Babatunde Hussein, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria. PMB 2076.

Department of Food Science and Technology

Rukayat I Ajetunmobi, Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Department of Food Engineering

Toyeebah A Abass, Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Department of Food Engineering

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Published

2021-07-27

Issue

Section

Research Papers