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Tsehay EG, Emire SA, Admassu H, Gebeyehu TA. Nutritional composition and phytochemical content of wild edible tuber ( amorphophallus abyssinicus) crop. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2197176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Affiliation(s)
- Eden Genetu Tsehay
- Chemical Engineering Department, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Habtamu Admassu
- Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Department of Food Process Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Teshome Assefa Gebeyehu
- Food Science and Nutrition laboratory, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
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Yimer A, Forsido SF, Addis G, Ayelign A. Nutritional composition of some wild edible plants consumed in Southwest Ethiopia. Heliyon 2023; 9:e16541. [PMID: 37251480 PMCID: PMC10220415 DOI: 10.1016/j.heliyon.2023.e16541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 04/30/2023] [Accepted: 05/19/2023] [Indexed: 05/31/2023] Open
Abstract
Wild Edible Plants (WEPs), namely Chaw (Solanum nigrum L.), Shutamodoroy (Vigna membranacea A. Rich), Entut (Dioscorea praehensilis Benth.), Gagut (Trilepisium madagascariense D.C.), and Tikawoch (Cleome gynandra L.), are naturally grown WEPs and are consumed by the Meinit cultural community in the Bench Maji zone of southwest Ethiopia. However, their nutritional and anti-nutritional compositions of these WEPs have not been documented. In this regard, the proximate, mineral and anti-nutrient contents of the edible portions of these WEPs were analyzed using standard food analysis methods. The nutritional analysis revealed that the WEPs contain valuable nutrients in the following ranges: protein (4.0-21.7%), fat (0.7-6.1%), fiber (8.9-22.3%), carbohydrates (38.1-83%) and energy (275-371.1 kcal/100 g). These WEPs were also rich in macro and micro minerals such as calcium (3.7-594.8 mg/100 g), potassium (440.6-1487.8 mg/100 g), sodium (174.9-277.4 mg/100 g), magnesium (68.2-588.1 mg/100 g), iron (0.8-38.5 mg/100 g), zinc (2.4-5.9 mg/100 g) and copper (0.1-0.5 mg/100 g). The phytate, condensed tannin, and oxalate content of WEPs varied from 8.6 to 307.3 mg/100 g, 5.8-329.0 mg/100 g, and 43.7-443.9 mg/100 g, respectively. The result indicated that these WEPs are rich sources of nutrients that could help combat nutrient deficiencies, particularly in rural communities. The results of this study can be used as baseline information for the nutraceuticals industry and community-based nutrition practitioners.
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Affiliation(s)
- Abebe Yimer
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, Ethiopia
| | - Sirawdink Fikreyesus Forsido
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, Ethiopia
| | - Getachew Addis
- Ethiopian Public Health Institute, P.O. Box 1242 Addis Ababa, Ethiopia
| | - Abebe Ayelign
- Center for Food Science and Nutrition, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
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Nutritional Composition, Antinutrient Contents, and Polyphenol Compounds of Selected Underutilized and Some Commonly Consumed Vegetables in East Wollega, West Ethiopia. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6942039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In Ethiopia, some plants (Ethiopia kale, Swiss chard, and celery) remain underutilized for human consumption, as information on their nutritional potential remains limited. As a result, the purpose of this study was to determine the proximate, mineral, antinutrient, and phytochemical content of Ethiopia kale (Brassica carinata), Swiss chard (Beta vulgaris), carrot (Daucus carota), tomato (Lycopersicon esculentum), and cabbage (Brassica oleracea) using standard analytical methods. The moisture, crude protein, crude fiber, crude fat, total ash, total carbohydrate, and energy contents were found to be 6.44–16.62%, 6.76–33.64%, 9.19–54.86%, 0.50–4.00%, 1.00–2.75%, 7.28–68.73%, and 141.06–333.28 kcal/100 g, respectively. Ethiopia's kale had a high protein content, while celery had a high fat and fiber content. The calcium, magnesium, iron, phosphorous, potassium, zinc, and sodium content (mg/100 gdb) ranged between 8.00 and 306.00, 8.10–11.83, 0.64–4.85, 11.34–63.00, 2.83–810.00, 0.15–41.65, and 1.50–443.80 mg/100 g, respectively. Swiss chard contained magnesium, potassium, and sodium, whereas celery was high in calcium and iron. The total oxalate, condensed tannin, and phytate (mg/100 gdb) ranged as follows: 0.88–4.92, 138.27–892.19, and 69.14–265.99, respectively. Ethiopia’s kale recorded a comparatively low amount of tannin and phytate. High mineral bioavailability, such as calcium, iron, and zinc, was obtained in Ethiopia kale. The results also showed that Ethiopia's kale contained a good amount of total phenolic and flavonoid content. The findings indicated that Ethiopia kale was a significant source of protein, had low antinutrient content with high mineral bioavailability, and had the potential to formulate nutrient-rich infant and young child foods using staple cereals and pulse grains.
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Keyata EO, Tola YB, Bultosa G, Forsido SF. Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia. Heliyon 2021; 7:e07955. [PMID: 34541356 PMCID: PMC8436067 DOI: 10.1016/j.heliyon.2021.e07955] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 07/15/2021] [Accepted: 09/03/2021] [Indexed: 11/28/2022] Open
Abstract
Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed to optimize the nutritional and sensory properties of complementary food made from malted sorghum, blanched soybean, boiled karkade seeds and premix. A D-optimal mixture experimental design with 18 runs was generated by design expert software within in the constrained: 40-60% malted sorghum, 20-30% blanched soybean, 10-20% boiled karkade seeds and 10% premix (5.0% figl leaf powder, 4.5% sugar and 0.5% iodized table salt). Statistical model evaluation and optimization were done using D-optimal mixture design expert software. Sensory evaluation was conducted using 53 untrained panelists on two selected formulations and the control (local formulation). The study shows that with an increasing ratio of blanched soybean and boiled karkade seeds flour in the blend, a significant (p < 0.05) increase in protein, fat, energy and mineral contents, and a decrease in tannin and phytic acid contents of high mineral bioavailability except for oxalate: calcium ratio in the formulations were observed. The optimal blending ratio was 45.0% malted sorghum, 26.0% blanched soybean, and 19.0% boiled karkade seeds flour plus 10.0% premix. The gruel made from the new formula was significantly (p < 0.05) liked in terms of aroma, flavor, mouthfeel and overall acceptability than the control sample. The findings suggested that the optimal mix of these traditionally processed ingredients can potentially alleviate protein-energy malnutrition and micronutrient deficiency to mitigate expensive commercial infant complementary foods sold in the market.
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Affiliation(s)
- Ebisa Olika Keyata
- Department of Food Science and Nutrition, Wollega University, PO Box 38, Shambu, Ethiopia
| | - Yetenayet B. Tola
- Department of Post-Harvest Management, Jimma University, College of Agriculture and Veterinary Medicine, PO Box: 307, Jimma, Ethiopia
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
| | - Sirawdink Fikreyesus Forsido
- Department of Post-Harvest Management, Jimma University, College of Agriculture and Veterinary Medicine, PO Box: 307, Jimma, Ethiopia
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Keyata EO, Tola YB, Bultosa G, Forsido SF. Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia. Heliyon 2021; 7:e05939. [PMID: 33553729 PMCID: PMC7855332 DOI: 10.1016/j.heliyon.2021.e05939] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/30/2020] [Accepted: 01/07/2021] [Indexed: 01/10/2023] Open
Abstract
Information on phytochemical contents, antioxidant activity and functional properties of underutilized plants Figl (Raphanus sativus L.), Girgir (Eruca sativa L.) and Karkade (Hibiscus sabdariffa L.) grown in Benishangul Gumuz, Ethiopia are limited. In view of this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated following standard analytical methods. The total flavonoids, total anthocyanins, β-carotene and L-ascorbic acid contents were ranged: 5.28–35.97, 0.01–2.53, 0.15–0.42 and 0.28–1.49 (db mg/g), respectively. The total flavonoids content, total anthocyanins content and antioxidant capacity were high in the brown calyces of Karkade, but are low in the roots of Figl. The antioxidant activity of roots of Figl and seeds of Karkade were low. The effective inhibitory concentration (IC50) toward 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity demanded from brown calyces of Karkade was low and the IC50 was strong negatively correlated with β-carotene and L-ascorbic acid contents (i.e., achieve IC50 with low amounts of these bioactive compounds). The ferric reducing antioxidant power was positively strong correlated with total flavonoids and anthocyanins content. The finding showed that calyces of Karkade can be used as a candidate to substitute synthetic antioxidants and food colorant in food, beverage and pharmaceutical industries because of their high antioxidant capacity, desired color and as a good source of phytochemicals. The study also showed that the leaves of Figl and Girgir were found to exhibit good sources of vitamin C, β-carotene with low bulk density. Because of these properties, they can be regarded as good candidate to supplement micronutrients particularly for vulnerable groups like infants and young children.
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Affiliation(s)
- Ebisa Olika Keyata
- Department of Food Science and Nutrition, Wollega University, P.O. Box 38, Shambu, Ethiopia.,Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O. Box: 307, Jimma, Ethiopia
| | - Yetenayet B Tola
- Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O. Box: 307, Jimma, Ethiopia
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
| | - Sirawdink Fikreyesus Forsido
- Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O. Box: 307, Jimma, Ethiopia
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