Abstract
Proximate composition, mineral element content, amino acid profile and the levels of some antinutrients in the edible leaves ofPterocarpus mildbraedii were determined. Moisture content was assayed as 85.12 percent (wet weight). Protein, fat, ash and fibre contents of the leaf (percent dry weight) were 25.84, 5.23, 6.44 and 7.56 respectively. Mineral element analysis showed high levels of calcium, potassium, magnesium, iron, copper, manganese and zinc. However, the level of sodium in the vegetable was low. Amino acid profile indicated that the leaf is rich in essential amino acids. The antinutrient levels of hydrogen cyanide and oxalate were low. The paper suggests the need to meet nutrient requirements through an increased use of this cheap but less popular food item with good nutritive potential.
Similar content being viewed by others
References
Eyo ES, Mohme AN, Abel UJ (1983) Chemical composition and amino acid content ofGnetum africanum, Hiensia crinitia andPiper guineense. Nig J Nutr Sci 4: 57–62.
Oke OL (1966) Chemical studies on the more commonly used vegetables in Nigeria. J West Afric Sci Assoc 2: 42–48.
Oke OL (1968) Composition of some Nigerian leafy vegetables. J Am Diet Assoc 53: 130–132.
Oyenuga VA (1968) Nigeria's Food and Feeding Stuffs. 3rd ed. Ibadan, Nigeria: Ibadan University Press.
Ifon ET, Bassir O (1979) The nutritive value of some Nigerian leafy green vegetables. Part 1: Vitamins and Mineral Elements. Food Chem 4: 263–267.
Ifon ET, Bassir O (1980) The nutritive value of some Nigerian leafy vegetables Part 2: Distribution of protein, carbohydrate, fats etc. Food Chem 5: 231–235.
Olorode O (1984) Taxonomy of West African flowering plants. London and New York: Longman.
Keay RWJ, Onochie CFA, Stanfield DP (1964) Nigerian Trees. Part 2. Ibadan, Nigeria: Federal Department of Forest Research.
Smith IF (1983) Use of Nigerian leafy vegetables for diets modified in Na & K. Nig J Nutr Sci 4: 21–27.
AOAC (1975) Official Methods of Analysis. 12th ed. Washington, DC: Association of Official Analytical Chemists.
Spackman DH, Stein WH, Moore S (1958) Chromatography of amino acids on sulphonated polystyrene resins. An improved system. Anal Chem 30: 1185–1190.
Dye WB (1956) Studies on Halogeton glomeratus. Weeds 4: 55–60.
Oke OL (1969a) Leaf protein as a solution to protein shortage in developing countries. J Nutr Diet 6: 37–40.
Umoh IB, Oke OL (1977) The supplementary role of leaf protein concentrate in some tropical and sub-tropical foods in rats. Nutr Rep Int 16: 29–35.
Paul AA, Southgate DAT, Russel J (1976) First supplement to McCance and Widdowson's The Composition of Foods. London, UK: Her Majesty's Stationery Office.
FAO (1972) Amino acid content of foods. As cited by Kirschmann JD (1979) Nutrition Almanac. Revised ed. Nutrition Search, Inc. McGraw-Hill Book Company.
Oke OL (1969b) Role of hydrocyanic acid in nutrition. World Rev. Nutr Diet 11: 170–198.
Munro A, Bassir O (1969) Oxalate in Nigerian vegetables. West Afric J Biol Appl Chem 12: 14–18.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Akpanyung, E.O., Udoh, A.P. & Akpan, E.J. Chemical composition of the edible leaves ofPterocarpus mildbraedii . Plant Food Hum Nutr 48, 209–215 (1995). https://doi.org/10.1007/BF01088442
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01088442