Nutritional Evaluation of Brillantaisia patula Leaves

Akinsola, A. F. and Olatunde, O. C. and Osasona, I. and Sekayo, O. F. and Omotayo, F. O. (2021) Nutritional Evaluation of Brillantaisia patula Leaves. Asian Plant Research Journal, 8 (4). pp. 63-73. ISSN 2581-9992

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Abstract

Aim: To determine the nutritional and anti-nutritional compositions of Brillantaisia patula leaves using standard analytical methods.

Place and Duration of Study: The proximate, mineral and anti-nutritional compositions were determined in the chemistry laboratory of Ekiti State University, Ado – Ekiti while the amino acid was determined at the Analytical Laboratory of Multi-Environmental Management Consultant, Lagos, Nigeria.

Methodology: The proximate composition was carried out using the methods of Association of Official Chemists (AOAC) while mineral and anti-nutritional compositions were determined using standard analytical methods. Amino acid analysis was carried out through ion exchange chromatography (IEC) using the Technicon Sequential Multisample (TSM) Amino Acid Analyser.

Results: The proximate composition ranged from 3.18% (crude fat) to 38.6% (carbohydrate). The major mineral constituents of the sample were: P (1061 mg/100g), K (874 mg/100g), Ca (799 mg/100g), Na (82.6 mg/100g) and Mg (24.3 mg/100g) while the minor mineral constituents were: Fe (26.9 mg/100g), Zn (7.7 mg/100g) and Mn (6.05 mg/100g). The evaluated anti-nutritional contents were: 6.71 mg/g oxalate, 5.37 % saponin, 1.0 mg/100g tannin and 4.72 mg/kg cyanide. Additional results showed that the leaves contained eighteen amino acids with values ranging from 0.504 g/100g cp (tryptophan) to 14.0 g/100g cp (glutamic acid). The value of the total essential amino acids (TEAA) with histidine was 45.6g/100g cp while the total non-essential amino acid (TNEAA) was evaluated to be 46.5 g/100g cp.

Conclusion: Brillantaisia patula leaves could be utilized as a good source of essential amino acids and important mineral elements.

Item Type: Article
Subjects: Euro Archives > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 16 Mar 2023 07:59
Last Modified: 27 Feb 2024 03:52
URI: http://publish7promo.com/id/eprint/1837

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