Mineral content of some indigenous vegetables of Ghana.
2001
Tayie, F.A.K., Department of Nutrition and Food Science, University of Ghana. Legan | Asffiey-Berko, E., Department of Nutrition and Food Science, University of Ghana. Legan
The aim of the study was to determine the concentrations of mineral nutrients present in eight indigenous vegetables of Ghana, namely; young cocoa fruit (Theobroma cacao), unripe pawpaw fruit (Carica papaya), mature fruits of "kwaansusuaa" (Solanum nigrum), leaves of "eyoyio" (Corchorus tridens), leaves of sweet potato (Ipomea batatas) and "alefi" (Amarantus) incurvatus) leaves. Mineral nutrients assessed included calcium, iron, phosphorus, potassium, sodium and zinc. Potassium and sodium were analyzed using flame photometry while zinc was analyzed using Atomic Absorption Spectrophotometry (AAS). Determination of iron concentration was by a, a' -dipyridyl spectrophotometric method, and phosphorus was based on Deniges reaction using molybdic acid and hydroquinone. Calcium concentration was determined using Clark-Collip titrimetric method. The concentrations of all the minerals were assessed after they had been released into solution by a wet digestion process. Analysis of moisture was by the air-oven drying method, and ash by ashing in a furnace. Results, on fresh weight basis, showed that the iron concentration in the vegetables ranged from 3.45-24.08 mg Fel 100 g, with potatoe leaf being the richest source among the vegetables studied (24.08 mg Fel 100 g). Zinc concentration ranged from 0.23 - 2.05 mg ZnllOO g; calcium between 42.92 - 76.56 mgCailOO gand potassium 214 - 588.74 mg KlIOO g of the fresh samples. The results of this study suggest that some of the vegetables could contribute substantial amounts of dietary iron and zinc.
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