Plant Foods for Human Nutrition

, Volume 49, Issue 2, pp 107–112 | Cite as

Nutrient composition of the leaves and flowers ofColocasia esculenta and the fruits ofSolanum melongena

  • A. Richard Ejoh
  • F. Tchouanguep Mbiapo
  • Elie Fokou


The nutrient composition, ofColocasia esculenta flowers (CF) and leaves (CL), and the green fruits ofSolanum melongena (SM) were carried out as a means to determine their nutritional potential. Results showed that these food materials had high moisture and fiber levels which ranged between 888 and 906 g·kg−1; and 204 and 303 g·kg−1 dry weight (dw) for moisture and fiber respectively. The calorific values were between 3889 and 4001 kcals·kg−1 dw, while the total lipids ranged from 53 in CF to 71 g·kg−1 dw in SM. The leaves ofColocasia esculenta had the highest crude protein value of 307 g·kg−1 dw. The flowers had 149 g·kg−1 dw while SM had 138 g·kg−1 dw. The amino acid profile in the flowers and leaves ofColocasia esculenta in contrast to SM were balanced comparable to the reference FAO pattern. Ash values were high (ranging from 76 in SM to 98 g·kg−1 in CL) with potassium being the principal element. Iron and Zinc levels were also high especially in CF (with 303 and 82 mg·kg−1 dw respectively). These foods also contained moderate quantities of calcium, phosphorus and magnesium but were poor in manganese and copper.

Key words

Protein and amino acids Dietary fiber Minerals Colocasia esculenta Solanum melongena 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    National Academy of Science (1975) Unexploited tropical plants with promising economic value. Report of Ad hoc Panel of the Advisory Committee on Technology Inovations, Washington DC.Google Scholar
  2. 2.
    National Academy of Science (1978) Tropical legumes resources for the future. Report of Ad hoc Panel of the Advisory Committee on Technology Inovations. Washington DC.Google Scholar
  3. 3.
    Gurney JM (1975) Nutritional considerations concerning the staple foods of the English speaking Carribeans. Ecol Food Nutr 4: 171–179.Google Scholar
  4. 4.
    Will RBH, Lim JSK, Greefiled H, Bayliss-Smith (1993) Nutrient composition of taro (Colocasia esculenta) cultivars from the Papan New Quinea Highlands. J Sci Food Agric 34 (10): 1137–1142.Google Scholar
  5. 5.
    Treche S (1983) Evolution des différentes fractions azoté au cours de la maturité et de la conservation des tubercules d'Ignames. Incidence nutritionnelle. Revue Sc et Techn (Sci Santé), 4–5, 63–75.Google Scholar
  6. 6.
    Pomeran Z (1971) Food analysis: Theory and practice. Westport, CT: AVI.Google Scholar
  7. 7.
    AOAC (1984) Official Methods of Analysis of the Association of Official Analytical Chemists. 14th ed. Washington DC.Google Scholar
  8. 8.
    Van Soest PJ, Wine RH (1967) Use of detergents in the determination of fibrous feeds, 4. Determination of plant cell wall constituents. J Assoc Off Anal Chem 50: 5–55.Google Scholar
  9. 9.
    AOAC (1970) Official Methods of Analysis of the Association of Official Analytical Chemist. 11th ed. Washington DC.Google Scholar
  10. 10.
    Blackburn S (1968) Amino acid determination: Methods and technics. London: Edward Arnold, pp 119–137.Google Scholar
  11. 11.
    S.A.S. (1985) Users guide Statistics by Cary NC; Statistical Analysis System (S.A.S.) Institute Inc.Google Scholar
  12. 12.
    FAO (1973) Energy and protein requirements. Report of Joint FAO/WHO Ad hoc Expert Committee. Rome, 22 March to 2 April 1971. FAO Nutrition Meeting Report Series, No. 52.Google Scholar
  13. 13.
    Fokou E, Domngang F (1987) Etudes de Potentialité Nutritionnelles des quelques légumes feuilles consomés au Cameroun (2): Evaluation de fraction protidique. Ann Fac Sc Biol-Biochim 1 (4): 97–110.Google Scholar
  14. 14.
    Tremolière J, Cladian J, Serville Y (1984) Les groupes d'aliments in manuel d'élémentation humaine cord. Tremolière J, Serville Y, Jacques Rand Dupinheds Esf Paris T2. 19–35.Google Scholar
  15. 15.
    Gerloff ED, Lima, IH, Stohmann MA (1965) Leaf protein as food stuffs: Amino acid composition of leaf protein concentrate. J Agric Food Chem 13: 139–142.Google Scholar
  16. 16.
    Ifon ET, Bassir O (1980) The nutritive values of some Nigerian green leafy vegetables. Part 3. Food Chem 5: 231–235.Google Scholar
  17. 17.
    Tombet D. (1983) Contribution à l'étude de plant légumes de Centre-Sud: Systématique et Biochimie. Thèse de Doctorat de l'Université de Yaoundé.Google Scholar
  18. 18.
    FAO (1968) Food Composition Table for use in Africa. Rome: FAO.Google Scholar
  19. 19.
    Bonken ONB (1991) Analysis of tasteless seeds ofDrysophylum albidum: Nutritional aspects. J Sc Food Agric 56: 345–349.Google Scholar
  20. 20.
    USDA (1985) Composition of foods. Human nutrition information service handbook 8: 111.Google Scholar
  21. 21.
    Kelsay JH (1981) Effect of dietary fiber on bowel functions and trace mineral balances of human subjects. Cereal Chem 5: 2.Google Scholar
  22. 22.
    Munro A, Bassir O (1969) Oxalates in Nigerian vegetables. W African J Biol Appl Chem 12: 14–18.Google Scholar
  23. 23.
    Taylor OA, Tefuga BC, Oyenuga VA (1986) Nutrient composition of five common leafy vegetables. National Workshop on Composition of Nigerian Foods. University of Ibadan 28 March–5 April 1986.Google Scholar

Copyright information

© Kluwer Academic Publishers 1996

Authors and Affiliations

  • A. Richard Ejoh
    • 1
  • F. Tchouanguep Mbiapo
    • 1
  • Elie Fokou
    • 1
  1. 1.Nutrition and Toxicology Laboratory, Department of Biochemistry, Faculty of ScienceUniversity of Yaounde IYaoundeCameroon

Personalised recommendations