Mineral And Phytochemical Content In Leaves Of Talinum Triagulare (Water Leaf) Subjected To Different Processing Methods
I Tesleem, A Folusho, O Gani, M Rasak
minerals, phytochemical, steam blanching, sundrying, vegetables
I Tesleem, A Folusho, O Gani, M Rasak. Mineral And Phytochemical Content In Leaves Of Talinum Triagulare (Water Leaf) Subjected To Different Processing Methods. The Internet Journal of Nutrition and Wellness. 2008 Volume 7 Number 2.
The mineral and phytochemical content of vegetables cannot be overemphasized. The effect of processing methods on the mineral and phytochemical contact in leaves of
Fresh vegetables are important sources of nourishment and a vital ingredient in healthy and balanced diets. Fresh vegetables are highly recommended in any diet virtually without quantitative restriction and the roles of vegetables in maintenance of good health are well known (Osuagwe, 2008). Green leafy vegetables form an indispensable constituent of diet in Africa generally and west Africa in particular. Generally they are consumed as cooked compliments to the major stables like cassava, cocoyam, guinea corn, maize, millet, rice and plantain (Oguntona, 1998) they are noted to occupy an important place among the food crops as they provide adequate amount of vitamins and minerals for human. Vegetable are important as food both from economic and nutritional stand point. Their nutritive significance is their richness in minerals and vitamins which is essential is the maintenance of human health (Bolaji
Vegetable are eaten raw or processed. Any methods selected for processing vegetables should be such that does not adversely affect the colour, texture, flavour, and nutritional values especially the vitamins and minerals (Edeoga
Materials And Methods
Collection of plant materials: Fresh leaves of water leaf (
Preparation of plant materials: The fresh leaves of water leaf (
Determination of minerals and phytochemicals: The mineral content of samples were analysed by AOAC method (1990) using the Atomic absorption spectrophotometer. The method of Brunner (1984) was used for Saponin determination. Tannin was determined by method of Wang and Hang (1993). The method of Maga (1982) was used for phytate determination while the method of Association of official Analytical chemists AOAC (1990) was used for oxalate and alkaloid.
Results And Discussion
Table 1 showed the percentage mineral content of the water leaf (
The processing methods produce Na and K ratio less than 1 which is in accordance with the recommended ratio. The result of this work showed that sun drying is the best method among these methods when high level of these minerals are desirable which conforms with the work of Akubgwe
Calcium is a mineral important in teeth, bone and muscle metabolism (Turan, 2003) According to shills and Yong (1988), a good food calcium content is greater than 1 and poor if less than 0.5. From the result, the vegetable was rated a poor calcium food. This implies that the processing methods did not improve the food values of the plant. The processing methods used for vegetables therefore depend on the end product desired and storage facilities available (Cruess, 1985). Magnesium is an important mineral element in connection with circulatory disease such as heat disease (Akubgwu
Table 2 showed the phytochemical content of the water leaf subjected to different processing methods. The sun dried vegetable has 2.200 (mg/g) Saponin, 0.432 (mg/g) phytate, 2.775 (mg/g) Oxalate, and 4.800 (mg/g) alkaloid. Steam blanched sample has 1.400 (mg/g), 0.406 (mg/g), 3.600 (mg/g) and 5.200 (mg/g) Saponin, phytate, oxalate, and alkaloid respectively while in the combined methods sample, Saponin was 1.780 (mg/g). Phytate was 0.497 (mg/g), oxalate was 3.160 (mg/g) and alkaloid 5.20 (mg/g).
The presence of minerals and phytochemicals in waterleaf explain the nutritional and the medicinal use of the vegetable. All the processing methods showed a considerable reduction in the minerals and phytochemical content of the vegetable but sun drying is the most preferred processing method to retain the best of the minerals and phytochemicals screened for over steam blanching and the combination of these methods.
IBRAHIM Tesleem A. Department of Food Science and Technology, RUFUS GIWA POLYTECHNIC P. M. B 1019, OWO, ONDO STATE, NIGERIA Telephone number: 2348035774200 e-mail: firstname.lastname@example.org