Nutritive and Anti-nutritive Evaluation of Cnidoscolus aurifolia Leaves

Authors

  • Uwemedimo Emmanuel Udo Department of Chemistry, Faculty of Science, University of Uyo, PMB 1017, Uyo, Nigeria
  • Akaninyene Uwemedimo Udo Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo, P.M.B. 1017, Uyo, Nigeria.

DOI:

https://doi.org/10.24925/turjaf.v4i9.739-742.802

Keywords:

antinutrients, Cnidoscolus aurifolia, mineral elements, phytochemicals, Nutritively

Abstract

The leaves of Cnidoscolus aurifolia were analysed for their chemical, antinutrients, proximate and mineral element compositions using standard procedures. Phytochemical screening revealed the presence of alkaloids, saponins, flavonoids, terpenes and tannins while anthraquinones, glycosides and phlobatannins were absent. Proximate analysis indicated high protein content (59.45 ± 0.07%) with crude fibre and fat also present in appreciable quantities. Mineral elements determination showed the presence of calcium, iron, magnesium, potassium and zinc. Antinutrient analysis of the leaf extract of C. aurifolia indicated low levels of phytic acid and hydrocyanide well below the lethal doses. An unusually high oxalate level of 404.80 ± 0.11 mg/100 g (dry weight) was also obtained although still below toxic level. These results support the ethnomedicinal and nutritional uses of this plant and suggest that the consumption of leaves of C. aurifolia is not harmful nutritively.

Author Biographies

Uwemedimo Emmanuel Udo, Department of Chemistry, Faculty of Science, University of Uyo, PMB 1017, Uyo, Nigeria

Lecturer II and Researcher in Food Chemistry

Akaninyene Uwemedimo Udo, Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo, P.M.B. 1017, Uyo, Nigeria.

Assistant Lecturer in Nutrition and Dietetics Unit

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Published

15.09.2016

How to Cite

Udo, U. E., & Udo, A. U. (2016). Nutritive and Anti-nutritive Evaluation of Cnidoscolus aurifolia Leaves. Turkish Journal of Agriculture - Food Science and Technology, 4(9), 739–742. https://doi.org/10.24925/turjaf.v4i9.739-742.802

Issue

Section

Food Technologies