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Nutritional potential of two leafy vegetables: Moringa
oleifera and Ipomoea batatas leaves
Ibok Oduro, W. O. Ellis
and Deborah Owusu*
Department
of Biochemistry and Biotechnology, Kwame Nkrumah University
of Science and Technology, Kumasi-Ghana.
*Corresponding author. E-mail:
iquomma@yahoo.com.
Tel: +233 5160298.
Accepted
30 January, 2008 |
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Levels of
some nutrients in Moringa oleifera leaves as well as
seven varieties of sweet potato (Ipomoea batatas)
leaves were determined using standard analytical methods.
Crude protein ranged from 16.78 - 25.39%; crude fibre from
9.75 - 12.14%; crude fat from 0.38 - 1.91%; ash content from
8.71 - 11.60%; moisture content (fwb) ranged from 80.16 -
88.20%; carbohydrate values from 53.29 - 59.01%; and
calorific values ranged from 1344.00 – 1399.00 kJ/g
(316.66-329.76 cal/g) for the sweet potato leaves. For M.
oleifera leaves, crude protein was 27.51%, crude
fibre
was 19.25%, crude fat was 2.23%, ash content was 7.13%,
moisture content was 76.53%, carbohydrate content was
43.88%, and the calorific value was 1296.00 kJ/g (305.62
cal/g). Elemental analysis of the leaves in mg/100g dry
matter (DM) indicates the sweet potato leaves contained
appreciable levels of calcium (1310.52-1402.27) and iron
(9.62-23.02). Calcium and iron content of M. oleifera
also in mg/100 g (DM) were 2,009.00 and 28.29, respectively.
These results reveal that the leaves contain an appreciable
amount of nutrients and can be included in diets to
supplement our daily nutrient needs.
Key words:
Moringa oleifera, Ipomoea batatas, nutrition
potential. |
