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American Journal of Food, Nutrition and Health

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Proximate Composition and Fatty Acid Profiles of Two Edible Leafy Vegetables in Nigeria

American Journal of Food, Nutrition and Health
Vol.3 , No. 2, Publication Date: Apr. 10, 2018, Page: 51-55

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Authors

[1]	Adeniyi Adeyeye, Department of Chemical Sciences, Oduduwa University, Ipetumodu, Ile-Ife, Nigeria.
[2]	Olufunmilayo Deborah Ayodele, Department of Chemical Sciences, Oduduwa University, Ipetumodu, Ile-Ife, Nigeria.
[3]	Gentle Akinwumi Akinnuoye, Department of Chemical Sciences, Oduduwa University, Ipetumodu, Ile-Ife, Nigeria.
[4]	Wasiu Sulaiman, Department of Chemical Sciences, Oduduwa University, Ipetumodu, Ile-Ife, Nigeria.

Abstract

The proximate compositions and fatty acid contents of Amaranthus hybridus and Corchorus olitorius, two edible leafy vegetables in Nigeria, have been determined. The moisture, crude fat, crude fibre, crude protein and carbohydrate contents for A. hybridus were 85.40, 1.05, 2.36, 4.30 and 5.54% respectively, and those for C. olitorius were 85.35, 1.20, 2.60, 5.24 and 3.46% respectively. The energy values were 203.92 and 190.53 kJ/100g for A. hybridus and C. olitorius respectively. The main saturated fatty acids in the two vegetable oils were capric, lauric, palmitic and stearic acids, while oleic, linoleic, linolenic and arachidonic acids dominated the unsaturated ones. The total saturated fatty acids were 31.19% in C. olitorius and 35.18% in A. hybridus, while the total unsaturated were 64.82% in A. hybridus and 68.81% in C. olitorius. There were significant levels of total poly-unsaturated fatty acids as well as the two essential fatty acids, linoleic and ∞-linolenic acids in both samples, making them to be very beneficial to the consumer.

Keywords

Leafy Vegetables, Proximate Composition, Fatty Acid Profiles, Amaranthus Hybridus, Corchorus Olitorius

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