期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：9
页码：658-667
DOI：10.19026/ajfst.7.1624
出版社：MAXWELL Science Publication
摘要：The study was designed to evaluate the nutritional and anti-nutritional content Legumes and vegetables consumed in Adamawa state. The investigations were carried out on Proximate (Moisture, fibre, Ash, Protein, Nitrogen, fat, carbohydrate and Energy), mineral elements (Na, K, Zn, Cu, Pb and Mn, respectively). Vitamins (vitamin A (retinol), &beta-carotene, Vitamin C, Vitamin E, Vitamin B1 and Vitamin B B2 and Anti-ntrient composition (phytate, oxalate and Tannins). The percentage moisture ranges between 4.28% for baobab leaves to 12.78% in sesame leaves. Legumes contained higher protein contents, the highest was observed in legumes (ground nut) with 25.40% the percentage for fat and carbohydrates were higher in legumes than in vegetables. Zinc was higher in vegetables (senna leaves and sesame leaves) (5.90 mg/kg) and was absent in one of the legumes (cowpea, red). Lead was only detected in vegetable leaves. It was higher in Sesame leaves with 2.0 mg/kg, lead was not detected in all the other sample used for this research. Vitamin A was only detected in vegetable samples and some legume (cowpea), the values ranges between 7.46 to 37.42 &mu g/100 g in senna leaves and cowpea (red) respectively. Vitamin C was not detected in the vegetable samples, but was detected in legume samples. Vitamin B B1 is higher in vegetable samples (baobab) with 1.32 mg/100 g. Riboflavin (B B2) was higher in sesame leaves with 1.01 mg/100 g. The values for phytate ranges between 0.03 mg/100 g in baobab and sesame leaves condiment sample to 5.33 mg/100 g in legume (cowpea, red) respectively. Legumes and vegetables investigated revealed that the anti-nutrient contents were very high especially Oxalate and tannins but lower in phytate.
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