The Physico-Chemical Characteristics and Some Nutritional Values of Vegetable Amaranth Sold in Nairobi-Kenya
Bibliographic Data
| ID | 14721967 |
|---|---|
| Authors | Cecilia Moraa Onyango (0000-0003-2009-668X, University of Nairobi), Solomon I Shibairo (University of Nairobi), Jasper K Imungi (University of Nairobi, corresponding author), Jeremy Harbinson (0000-0002-0607-4508, Graduate School Experimental Plant Sciences) |
| Year | 2008 |
| Volume | 47 |
| Issue | 4 |
| Pages | 382-398 |
| Publication date | 2008-08-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Ecology of Food and Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670240802003926 |
| OpenAlex | W1970282078 |
| Language | EN |
| Citations received | 1 |
| References cited | 13 |
Twenty one major supermarkets and ten independent green grocers in the city of Nairobi were surveyed for types of vegetable amaranths sold and their post harvest handling. The nutrient composition of the vegetables was also analyzed. In addition, information on three other traditional leafy vegetables (TLVs) namely, Cleome gynandra, Solanum nigrum, and Vigna unguiculata was obtained. All the vegetables were sold in bundles of average weight 0.45 kg. The edible fraction per bundle averaged 38.9%. Chemical analyses showed that vegetable amaranth had a moisture content of 85.5%, therefore a dry matter content of 14.5%. Expressed on dry matter basis, the mean total ash content was 19.2%, crude protein content 26.1% and the crude fiber content 14.7%. The mean ascorbic acid content was 627 mg/100 g, zinc content 5.5m g/100 g and iron content 18 mg/100 g. The men nitrate content was 732.5 mg/100 g, total oxalates 5830 mg/100 g and soluble oxalates 3650 mg/100 g, while the lead content averaged 1.03 mg/100 g. The study concludes that vegetable amaranth has potential as popular vegetable in the diets of Kenyans to significantly contribute to provision of micronutrients, particularly iron and zinc
Amaranth · Animal science · Ascorbic acid · Biology · Dry matter · Leafy vegetables · Micronutrient · Vigna · Chemistry · Seed and Plant Biochemistry · Food Science · Horticulture · Toxicology
Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking
The prevalence and nutritional value of some Kenyan indigenous leafy vegetables from three locations of Machakos district
Changes in leaf yield and nutritive quality of the black nightshade (solarium nigrum) as influenced by nitrogen application
| Citations per year | 0.08 |
|---|---|
| Citation span | 2013 - 2013 (1) |
| Highly cited | No |