Proximate analysis of some under-utilized Ghanaian vegetables
1999
Asibbey-Berko, E., Department of Nutrition and Food Science, Faculty of Agriculture, University of Ghana, Legon, Ghana | Tavie, F.A.K., Department of Nutrition and Food Science, Faculty of Agriculture, University of Ghana, Legon, Ghana
The study determined the nutrient composition of eight vegetables in order to assess their value.as food. Analyses covered the seven proximate factors - moisture, protein, fat, ash, crude fibre, total carbohydrate and energy in fresh vegetables. Moisture was determined by the air-oven drying method, ash by furnace dry ashing, crude fibre by an AOAC (1980) method, carbohydrate by calculation, crude protein by the Kjeldahl procedure and crude fat by Soxhlet extraction method. Energy contents were calculated. On wet basis, all have low protein content in the range of 0.4-4.5 per cent and ash in the range of 0.3-1.5 per cent confirming the literature expectations for vegetables. Fat in bread out (3.83%) exceeded the 1 per cent expectation for vegetables making it a high energy source. The low calorie offresh Alefi (13.7 kcaVI00 g) and mature green pawpaw (27.9 kcal/1 00 g) may help with weight control. Dfied Alefi (21.6% protein) and Eyoyio (15.7%protein) are potential sources of high protein supplements.
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