ASSESSMENT OF NUTRIENT AND PHYTOCHEMICALS OF Ficus ottonifolia (Miq): A TRADITIONAL LEAFY VEGETABLE CONSUMED IN EBONYI STATE, NIGERIA

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Published: 2016-06-18

Page: 168-174


N. C. AMAECHI *

Department of Food Science and Technology, Abia State University, Uturu, Nigeria.

J. C. DANIEL

Department of Food Science and Technology, Abia State University, Uturu, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Ficus ottonifolia is a traditional leafy vegetable consumed by some clans in Ebonyi state, Nigeria. Proximate, mineral, vitamin and phytochemicals of this leafy vegetable were evaluated and results indicated that drying resulted to an increase in proximate and mineral contents while it reduced vitamins and phytochemicals. Moisture content of the fresh un-dried leaves was 68.51% and on drying it reduced to 9.19%. Crude protein, fiber and ash contents of the fresh un-dried leaves was 8.21%, 8.75% and 3.28% respectively while drying resulted to an increase with values of 17.52%, 13.61% and 8.82% respectively. It had appreciable quantities of calcium and potassium but with low zinc. Oxalate was the phytochemical which had the highest concentration with values of 11.13 mg/100 g and 8.30 mg/100 g for the un-dried and fresh dried leaves respectively. Antioxidant phytochemicals such as carotenoids, flavonoids, phenols, and tannins were present. Energy value of the fresh un-dried leaves was 72.21 KCal/100 g while the fresh dried leaves had an energy value of 241.76 KCal/100 g.

Keywords: Ficus ottonifolia, nutrient, phytochemicals, traditional leafy vegetable, fresh un-dried, fresh dreid


How to Cite

AMAECHI, N. C., & DANIEL, J. C. (2016). ASSESSMENT OF NUTRIENT AND PHYTOCHEMICALS OF Ficus ottonifolia (Miq): A TRADITIONAL LEAFY VEGETABLE CONSUMED IN EBONYI STATE, NIGERIA. Journal of Advances in Food Science & Technology, 3(4), 168–174. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/3561

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