(UNU INRA) Contact Details

2y ago
64 Views
2 Downloads
1.66 MB
52 Pages
Last View : 16d ago
Last Download : 2m ago
Upload by : Lee Brooke
Transcription

UNITED NATIONS UNIVERSITYINSTITUTE FOR NATURAL RESOURCES IN AFRICAUNU-INRA WORKING PAPER NO. 5(UNU-INRA)NUTRIENT POTENTIALS OF UNDERUTILISEDPLANT SPECIES IN NIGERIAMUIBAT .O . BELLO

UNITED NATIONS UNIVERSITYINSTITUTE FOR NATURAL RESOURCES INAFRICA(UNU-INRA)NUTRIENT POTENTIALS OF UNDERUTILISEDPLANT SPECIES INNIGERIABYMUIBAT .O. BELLOi

UNU-INRA Visiting Scholars ProgrammeThe UNU-INRA Visiting Scholars Programme selects researchers on a competitivebasis to spend three to four months undertaking research, analysing data and writingout the results of their work. The main outputs of the programme are WorkingPapers and Policy Briefs.About the AuthorDr. M.O. Bello is an Associate Professor of Applied Chemistry at Ladoke AkintolaUniversity of Technology (LAUTECH) Ogbomoso, Nigeria. She has 14 years’experience in teaching basic and applied chemistry at graduate level. She is amember of Chemical Society of Nigeria and Institute of Public Analyst of Nigeria.Her area of research is investigations of Underutilised Plants for their Nutritionaland Industrial Potentials.Contact Details:Industrial/ Food Chemistry UnitDepartment of Pure/ Applied ChemistryLadoke Akintola University of Technology (LAUTECH),P.M.B 4000, Ogbomoso, Nigeria.Email: mobello274@gmail.com; mobello@lautech.edu.ng UNU-INRA, 2014ISBN: 978-9988-633-25-7Editorial Team: Kwabena O.Asubonteng, Praise Nutakor and Karamzo Saccoh,UNU-INRA, Accra, GhanaPublished By: United Nations University Institute for Natural Resources in Africa,Accra, Ghana.Disclaimer:The views and opinions expressed in this publication are those of the author and do notnecessarily reflect the official policy or position of the United Nations University-Institutefor Natural Resources in Africa (UNU-INRA).ii

ABSTRACTThe chemical compositions of some underutilised plants parts (green leafyvegetables, fruits, seed oils and spices) collected from different locations inOyo and Osun States of Western Nigeria were determined by standardanalytical methods in effort to evaluate their nutrient potentials. Among theseven green leafy vegetables, crude fibre, crude fat, crude protein andnutritive calorific values ranged from 2.39 to 6.14 g/100g, 8.75 to 30.19g/100g, 8.75 to 30.19 g/100g, 261.55 to 373.96 Kcal/g. The vitamin Ccomposition varied from 24.6 to 502.2 mg/100g. Macro and micro elementalanalysis in mg/100g dry matter revealed that calcium, potassium, iron andzinc ranged from 286.5 to 3361, 76.4 to 2037, 0.012 to 160 and 11.5 to 63.4mg/100g. Among the five fruits part, crude fibre, crude fat and crude protein(g/100g) ranged from 7.85 to 16.79, 0.78 to 40.00 and 5.25 to 11.38; vitaminC varied from 156 - 953.33 mg/100g. Ficus exasperata fruit contained thehighest level of calcium, potassium and iron; Gardenia erubescens lowestsodium and manganese, Cola millenii mesocarp had highest level ofmagnesium, sodium, manganese and zinc. The fatty acids profiles of the seedoils revealed that Telfairia occidentalis contained more linoleic acids thansoybean and only Cola millenii contained omega-3 fatty acid, docosahexanoicacid (DHA). Among the spices, onion outer scale peel had highest level ofoleic acid, onion top-bottom peels had highest linoleic acid and onlySyzygium aromaticum had highest level of linolenic acid and DHA. Thelevels of anti-nutrients in the samples were low to be of health threat. Theresults established a basis for continuous evaluation of the agro-biodiversityto identify food crops with promising nutrient potentials that couldcomplement the commonly consumed ones to enhance sustainablelivelihoods.Key words: underutilised species, green leafy vegetables, fruits, seed oils,spices, micronutrients; essential fatty acids; nutrient potentials.iii

ACKNOWLEDGEMENTSI am particularly grateful to the United Nations University Institute forNatural Resources in Africa (UNU-INRA) for the financial assistanceprovided towards the success of the Visiting Scholars Programme. Mysincere acknowledgement equally goes to Dr. Elias T. Ayuk, Director ofUNU-INRA for his guidance, constructive criticism, and comments on thereport. The assistance of all the Research Fellows, Finance/Administrativeofficer and other staff members of UNU-INRA cannot be underestimated.Most appreciation is hereby extended to the management of Ladoke AkintolaUniversity of Technology, Ogbomoso, Nigeria for granting me leave to workas a visiting scholar at UNU-INRA.Finally, I thank my family members for giving me time, love, understandingand emotional support while I was conducting this research.iv

TABLE OF CONTENTSABSTRACT . iiiACKNOWLEDGEMENTS . ivTABLE OF CONTENTS . vLIST OF TABLES . viiLIST OF FIGURES . viiiACRONYMS . ix1.0 INTRODUCTION . 11.1 Plants of study . 21.2 Objectives . 52.0 MATERIALS AND METHODS. 62.1 Collection of samples . 62.1.1 Green leafy vegetables. 62.1.2 Fruit samples. 62.1.3 Spices . 62.2 Identification of samples . 62.3 Preparation of samples. 72.3.1 Leafy samples . 72.3.2 Fruits and seeds . 72.4 Data collection/Analysis . 72.5 Analytical Procedures . 82.5.1 Proximate analysis . 82.5.2 Determination of nutritive values of samples . 82.5.3 Quantification of ascorbic acid (Vitamin C) . 82.5.4 Determination of mineral elements . 82.5.5 Quantifications of anti-nutrients phytochemicals . 9v

2.5.6 Determination of fatty acids profiles of oil . 92.5.6.1 Preparation of fatty acid methyl esters . 92.5.6.2 Quantification of fatty acids . 92.6 Statistical analysis. 103.0 RESULTS. 114.0 DISCUSSION . 244.1 The level of awareness and frequency of ‘seen’ and ‘eaten’ ofvegetables . 244.2 The proximate constituents of the vegetables. 244.3. Level of mineral elements . 264.4 The constituents of the underutilised fruits and seeds . 284.5 Mineral elements of fruits and seeds . 294.6 The content of ascorbic acid (vitamin C) in the fruits . 294.7 Nutrient constituents of herbs/ spices . 304.8 Health benefitting Fatty acids . 314.9 Levels of anti-nutrient phytochemicals . 325.0 CONCLUSION . 346.0 POLICY IMPLICATIONS AND RECOMMENDATIONS. 35REFERENCES . 36vi

LIST OF TABLESTable 1: Frequency distribution and percentage of Nigerian vegetables asseen and eaten by 160 Respondents . 11Table 2: Proximate composition of some underutilised vegetables comparedto a commonly consumed (g/ 100g dry weight) . 12Table 3: Proximate composition of some underutilised fruits (g/100g) . 15Table 4: Proximate compositions of some underutilised seeds (g/100g) dryweight . 16Table 5: Proximate constituents of some herbs / spices (g/100g dry weight). 18Table 6: Levels of mineral elements in herbs/spices . 19Table 7: Level of anti -nutrients in some of the underutilised species . 22vii

LIST OF FIGURESFigure 1: Picture of some underutilised species . 4Figure 2: Percentile rating of nutritive energy values of the different leafy 13Figure 3: Level of mineral elements in some of the underutilised vegetables(mg/100g) . 14Figure 4: Level of Vitamin C in underutilised vegetables and Amaranthusviridis (mg/100g) . 14Figure 5: Levels of some macro and micro mineral elements in some fruitparts (mg/kg) . 16Figure 6: Level of Ascorbic acid (Vitamin C mg/100g) in underutilised fruitcompared to orange fruit . 17Figure 7: Levels of macro and micro elements in some underutilised seeds(mg/kg) . 18Figure 8: Comparison of fatty acids in underutilised oils to two commonlyused . 20Figure 9: Comparison of fatty acids in underutilised oils to two commonlyused . 21viii

ACRONYMSALAAlpha linoleic acidAOACAssociation of Official Analytical ChemistsBAPNABenzoyl – DL- arginine –p-nitroanilineCFCrude fibreDHADocosahexanoic acidEPAEicosapentanoic acidFNBFood and Nutrition BoardGCGas chromatographyICTInformation Communication TechnologyLAUTECHLadoke Akintola University of TechnologyNHMRCNational Health and Medical Research CouncilNCDNon communicable diseasesNVNutritive valueRDARecommended daily allowanceUNU/INRAUnited Nations University Institute for Natural Resources inAfricaUSDAUnited States Department of AgricultureWHOWorld Health Organizationix

1.0 INTRODUCTIONWithin the plant kingdom, there is a vast repository of hundreds ofunderutilised food crops that have been grown locally for centuries and whichcontribute to the food security of the world’s poorest people. In humanhistory, 40 – 100,000 plant species have been regularly used for food, fibres,industrial, cultural, and medicinal purposes. At least 7,000 cultivated speciesare in use today around the world, and over the last five hundred years few ofthese crop species have neither been intensely or widely used, despite theirimperative role as the basis of the world‘s agriculture (Parvathin and Kumar,2002). Underutilised plants are those species with under-exploited potentialfor contributing to food security, health (nutrition/medicine), incomegeneration, and environmental services (Anonymous, 2006). Indeed, there is ahigh potential for underutilized plants in alleviating poverty and positivelycontributing towards food security; however, promotion of their use should bedone in a sustainable manner (Hoeschle-zeledon and Bordoni, 2003). Therange covered by these species is vast, including plants that provide ediblefruits, grains, leaves, nuts, oils, roots and tubers, medicines spices, stimulantsand other products.The focus on a few widely used species has helped to sustain the explosion inhuman population over the last two hundred and fifty years, but it hasdramatically narrowed down the number of species upon which global foodsecurity, and in general, economic agriculture depend. With over half ofhumanity’s caloric and protein needs being met by three crop species (maize,wheat and rice), humankind faces a highly vulnerable situation. This is why itis imperative for urgent action to promote crop diversification (Saheed andSumaira, 2007).Many underutilised species are nutritionally rich and adapted to low inputagriculture. They complement significantly the diet based on few staple cropsby providing important vitamins and minerals. In fact, many of these specieshave been implicated in addressing the malnutrition issue of “hidden hunger”characterised by lack of micronutrients, vitamins and other dietary essentials(IPGRI, 1999). So many of these underutilised plant species abound and go towaste season to season constituting environmental nuisance. Recent studiesrevealed that several of these trees and shrubs abound in Nigeria; most ofthem produce fruits, which contain various pods and seeds which could beexplored to augment available food resources in the provision of food withhealth benefits (Bello et al., 2008). Thus, promoting the use of underutilised1

species (vegetables, fruits, starchy crops, medicinal plants and condiments)need to be achieved by highlighting their importance in their currentproduction areas as well as exploiting further opportunities to extend theirproduction and consumption. Promotion of these species, and thedevelopment of their value chains, must be based on rigorous scientificmethods which will enable us to remove the stigma of ‘food for the poor’which often hinders their popularisation and new demand creation. Moreresearch for development including conservation, selection, breeding,production, nutrition studies, post-harvest value-addition and advocatingconsumption as part of a balanced diet will facilitate some of theseunderutilised species transitioning into crops that can better supportdevelopment and the quality of life.1.1 Plants of studyLeafy vegetables: the leaf of trees; Adansonia digitata, Parkia biglobosa andVitex doniana and shrubs; Jatropha tanjorensis, Crassocephalum biafrao,Laurea taraxifolia and Sesamum indicum.2

Fruits: Ficus exasperata, Parkia biglobosa, Strychnos spinosa, Gardeniaerubescens,Seeds: Artocarpus heterophyllus, Bombax glabra, Croton zambesicus.Spices: Eucalyptus citriodora, Eucalyptus camadulensis, Allium cepa(Onions), onion outer scale peel, onion top-bottom peels, Croton zambesicusleaf.Strychnos spinosa fruit and seed; Source: tropical fruitforum.comTelfairia occidentalis seed pod3

mMonodora myristicaMyristica fragranceSyzygium aromaticumEucalyptus camadulensisEucalyptus citriodoraFigure 1: Picture of some underutilised species(Source: www.link.springer.com)4

1.2 ObjectivesThe growing interest of consumers for improved diet with health benefits callfor exploitation of the plant species that are neglected and underutilised. Mostof these plant species grows in the wild and most times are regarded as foodof the poor. The reliance on few widely cultivated plant foods has limited thesource of calorie for humans and especially the micronutrients, vitamins andessential fatty acids that have to be derived from diet.In fact, WHO (2002) reported that a low intake of vegetables and fruits doesnot only put people at the risk of micronutrient deficiencies but thatapproximately 1.7 million (2.8%) of deaths worldwide are attributable to lowfruit and vegetable consumption. The WHO further reiterated that eating avariety of vegetables and fruits clearly ensures an adequate intake of mostmicronutrients, dietary fibres and a host of essential non-nutrient substancesthat could help prevent major non communicable diseases (NCD). Theseassertions are pointers to the fact that there is an urgent need to explore theundervalued, neglected, and underutilised species that habitat in ourenvironment, in order to address the issue of hunger and poverty in relation tomalnutrition in Africa and to derive the necessary health benefit from thevarious plant species with potential nutraceutical properties.It is therefore the objective of this study to determine the chemicalconstituents of some underutilised indigenous plant species with the aim ofgenerating a list of plant species or agro wastes, which have promisingnutrient qualities to complement the commonly consumed plant species toenhance food security. The specific objectives are to determine the proximateconstituents of the plants’ parts, quantify the level of macro and micro mineralelements, quantify some anti-nutrients phytochemicals and determine the fattyacids profile of the oil.5

2.0 MATERIALS AND METHODS2.1 Collection of samples2.1.1 Green leafy vegetablesSeven indigenous underutilised leafy vegetables were investigated. Theseinclude the leaves of the following trees: Adansonia digitata, Parkiabiglobosa and Vitex doniana and shrubs; Jatropha tanjorensis,Crassocephalum biafrao, Laurea taraxifolia and Sesamum indicum. Freshmatured leaves were collected at different locations within Ogbomoso at OyoState in Nigeria.2.1.2 Fruit samplesFruit samples were collected from various locations in Oyo and Osun States.Artocarpus heterophyllus was collected in front of Agbala compound, besideOlayonu Hospital Ogbomoso, Strychnos spinosa was collected aroundkilometre 10, Igbeti-Igboho road, Gardenia erubescens at Budodera farm, Agokere, Igboho, Bombax glabra, in front of Animal Production and Healthlaboratory, Ladoke Akintola University of Technology (LAUTECH)Ogbomoso, Cola millenii behind Botany Department, Obafemi AwolowoUniversity, Ile-Ife, Parkia biglobosa from LAUTECH staff school compound,Ogbomoso and Ficus exasperata was collected in front of Pure and AppliedChemistry Department, LAUTECH.2.1.3 SpicesEucalyptus citriodora was collected in front of old ICT building, LAUTECH,Eucalyptus camadulensis was collected from Ogbomoso Grammar SchoolCompound, Croton zambesicus from no. 6, Segun Adepoju Street, Isalegeneral area, Ogbomoso, Syzygium aromaticum, Monodora myristica andMyristica fragrans were purchased at “Ojagbo” market and Allium cepa werebought at new “waso” market, Ogbomoso, Nigeria.2.2 Identification of samplesAll samples were identified by a Taxonomist, Dr. T. Ogunkunle, Departmentof Pure and Applied Biology, LAUTECH, Ogbomoso, Nigeria.6

2.3 Preparation of samples2.3.1 Leafy samplesAll leafy samples were diced and air –dried at room temperature and groundto powder using Philips food blender. The powdered samples were placed indesiccators and stored in the refrigerator prior to analysis. Fresh samples wereused for ascorbic acid assay.2.3.2 Fruits and seedsFic

Institute for Natural Resources in Africa/Institut des Ressources Naturelles en Afrique, (UNU-INRA) Second Floor ,International House, Annie Jiagge Road, University of Ghana, Legon, Accra, Ghana Private Mail Bag Kotoka International Airport, Accra, Ghana Tel: 233 302 500396; Fax:

Related Documents:

the UNU Office at UNESCO (UNU-OE, Paris, France), and the UNU Vice-Rectorate in Europe (UNU-ViE, Bonn, Germany. UNU Research and Training Centres and Programmes. UNU Programme for Biotechnology in Latin America and the Caribbean . UNU-BIOLAC, Caracas, Venezuela UNU Programme on Comparative Regional Integration Studies . UNU-CRIS, Bruges .

solutions to water issues; and global outreach. UNU-INWEH carries out its work in cooperation with the network of other research institutions, international organisations and individual scholars throughout the world. UNU-INWEH is an integral part of the United Nations University (UNU) – an academic arm of the UN, which includes 13 institutes and

UNU-CPR / CONFIDENTIAL or reform institutions for the effective administration of countries emerging from conflict, including capacity-building efforts."iv The Council also tasked the Commission to "focus attention on the reconstruction and institution-building efforts necessary for recovery from conflict and to support

Mieux publier la science IRD, Montpellier, 15 février 2018 Eric LICHTFOUSE CEREGE, Aix-en-Provence Eric.Lichtfouse@inra.fr

Eric Lichtfouse, Nadia Morin-Crini, Marc Fourmentin, Hassiba Zemmouri, Inara Oliveira Carmo Do Nascimento, Luciano Matos Queiroz, Mohd Yuhyi . CEREGE,Aix-en-Provence,France e-mail: eric.lichtfouse@inra.fr N. Morin-Crini (*) Laboratoire Chrono-environnement, UMR 6249, UFR Sciences et Techniques .

Coordinator, Sadasivam Kaushik (sadasivam. kaushik@inra.fr) or the Project Manager, Vincent Troillard (vincent.troillard@inra.fr). 1 Benedito-Palos L.; Navarro J.C.; Sitjà-Bobadilla A, Bell J.G.; Kaushik S.; Pérez-Sánchez J. (2008). High levels of vegetable oils in p

Responsable: Dr. Sadasivam Kaushik, INRA My name is Sachi Kaushik, from INRA in Saint-Pée-sur-Nivelle (France), and I am the founder of the Fish Nutrition Laboratory. What is the difference between feeding and nutrition? The difference between feeding and nutrition is that fee

A First Course in Scientific Computing Symbolic, Graphic, and Numeric Modeling Using Maple, Java, Mathematica, and Fortran90 Fortran Version RUBIN H. LANDAU Fortran Coauthors: KYLE AUGUSTSON SALLY D. HAERER PRINCETON UNIVERSITY PRESS PRINCETON AND OXFORD