Abraham Janice Dwomoh, Sekyere Emmanuel Kwadwo, Gyamerah Isaac
Department of Biological Sciences Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Mampong-Ashanti, Ghana.
Department of Integrated Science Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Mampong-Ashanti, Ghana.
Int J Food Sci. 2022 Mar 16;2022:7539151. doi: 10.1155/2022/7539151. eCollection 2022.
The fruits and leaves of are good sources of nutrients and minerals for the prevention of nutrient deficiencies. However, there is limited information on the effect of boiling on the nutrients, minerals and phytochemicals in the fruits and leaves. This study sought to assess the mineral, macronutrient and phytochemical compositions of fresh and boiled fruits and leaves of . Fresh unripe fruit and leaf samples of were collected from six communities, boiled, and pulverized for mineral, proximate and phytochemical analyses. The data obtained was subjected to ANOVA and t-test. was found to contain Fe, Zn, Cu, Mn, Ca, Mg, Na, K, protein, crude fat, carbohydrate, fibre, saponins, tannins, flavanols, terpenoids/steroids and glycosides making it nutritious. The results revealed almost equal concentrations of minerals in fresh and boiled leaves and fruits. A similar observation was made in the case of carbohydrate, crude fat and ash. However, there were significant differences in moisture, protein and crude fibre concentrations in the samples. Phytochemical analysis revealed the presence of saponin, tannin, flavonoids, terpenoids/steroids and glycosides in all leaf samples no matter the treatment. There were no flavonoids and terpenoids/steroids in fruits. Boiling nominally reduced and in a few cases, increased concentration of the nutrient composition but did not have significant effect on the concentration of the macro- and micro- minerals in the fruits and leaves. This study suggests that boiling could affects the concentration of nutrients that could be accessed in fruits and leaves of .
[植物名称]的果实和叶子是预防营养缺乏的营养物质和矿物质的良好来源。然而，关于煮沸对果实和叶子中的营养物质、矿物质和植物化学物质的影响的信息有限。本研究旨在评估新鲜和煮沸的[植物名称]果实和叶子的矿物质、常量营养素和植物化学物质组成。从六个社区收集新鲜的未成熟果实和叶子样本，煮沸后粉碎进行矿物质、近似分析和植物化学分析。对获得的数据进行方差分析和t检验。发现[植物名称]含有铁、锌、铜、锰、钙、镁、钠、钾、蛋白质、粗脂肪、碳水化合物、纤维、皂苷、单宁、黄烷醇、萜类/类固醇和糖苷，使其具有营养价值。结果显示，新鲜和煮沸的叶子及果实中的矿物质浓度几乎相等。碳水化合物、粗脂肪和灰分的情况也有类似观察结果。然而,样本中的水分、蛋白质和粗纤维浓度存在显著差异。植物化学分析表明，无论何种处理，所有叶子样本中均存在皂苷、单宁、黄酮类化合物、萜类/类固醇和糖苷。果实中没有黄酮类化合物和萜类/类固醇。煮沸名义上降低了营养成分的浓度，在少数情况下有所增加，但对果实和叶子中的常量和微量矿物质浓度没有显著影响。本研究表明，煮沸可能会影响[植物名称]果实和叶子中可获取的营养成分的浓度。
