Chaya (Cnidoscolus Aconitifolius) for Enhancing Food and Nutrition Security of Arid Lands of Ethiopia
2023
Daniel Alemu Gobena | Anbesse Girma Shewa | Solomon Abera | Getachew Neme | Wasu Mahamed | Kebede W/Tsadik
Background: Chaya is a drought tolerant, fast growing, perennial and nutritionally rich leaf. Its nutritional values vary depending on the environment and agronomic practices. Methods: Proximate compositions, minerals, and phytochemicals analysis of the newly introduced Chaya leaf grown at Dire Dawa (arid land), Ethiopia, were determined using official standard methods. Results: Moisture content, protein, crude fat, crude fiber, ash, and carbohydrate were 5.63, 23.96, 8.98, 2.87, 9.05, and 49.49%, respectively. In addition, the energy content of leaf was found 374.62 kcal/100g. Mean values of each mineral such as calcium (Ca), iron (Fe), and zinc (Zn) were 253.68, 68.02, and 4.85 mg/100g, respectively. Phytochemical analysis revealed that phenols, tannin and hydrogen cyanide contents of Chaya leaf were 1916.66, 176.53, and 102.00 mg/100g, respectively. Conclusions: Proximate composition, minerals, and phytochemicals make the plant valuable and a health promoting diet for communities settled in dry areas of the country. Therefore, Chaya has the potential to contribute to food and nutrition security, and health for the community suffering from malnutrition in drought prone areas.
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