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Effect of Boiling on the Nutrient Composition of Solanum Torvum

The fruits and leaves of Solanum torvum 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 miner...

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Autores principales: Abraham, Janice Dwomoh, Sekyere, Emmanuel Kwadwo, Gyamerah, Isaac
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8942660/
https://www.ncbi.nlm.nih.gov/pubmed/35340440
http://dx.doi.org/10.1155/2022/7539151
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author Abraham, Janice Dwomoh
Sekyere, Emmanuel Kwadwo
Gyamerah, Isaac
author_facet Abraham, Janice Dwomoh
Sekyere, Emmanuel Kwadwo
Gyamerah, Isaac
author_sort Abraham, Janice Dwomoh
collection PubMed
description The fruits and leaves of Solanum torvum 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 S. torvum. Fresh unripe fruit and leaf samples of S. torvum were collected from six communities, boiled, and pulverized for mineral, proximate and phytochemical analyses. The data obtained was subjected to ANOVA and t-test. Solanum torvum 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 S. torvum.
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spelling pubmed-89426602022-03-24 Effect of Boiling on the Nutrient Composition of Solanum Torvum Abraham, Janice Dwomoh Sekyere, Emmanuel Kwadwo Gyamerah, Isaac Int J Food Sci Research Article The fruits and leaves of Solanum torvum 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 S. torvum. Fresh unripe fruit and leaf samples of S. torvum were collected from six communities, boiled, and pulverized for mineral, proximate and phytochemical analyses. The data obtained was subjected to ANOVA and t-test. Solanum torvum 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 S. torvum. Hindawi 2022-03-16 /pmc/articles/PMC8942660/ /pubmed/35340440 http://dx.doi.org/10.1155/2022/7539151 Text en Copyright © 2022 Janice Dwomoh Abraham et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Abraham, Janice Dwomoh
Sekyere, Emmanuel Kwadwo
Gyamerah, Isaac
Effect of Boiling on the Nutrient Composition of Solanum Torvum
title Effect of Boiling on the Nutrient Composition of Solanum Torvum
title_full Effect of Boiling on the Nutrient Composition of Solanum Torvum
title_fullStr Effect of Boiling on the Nutrient Composition of Solanum Torvum
title_full_unstemmed Effect of Boiling on the Nutrient Composition of Solanum Torvum
title_short Effect of Boiling on the Nutrient Composition of Solanum Torvum
title_sort effect of boiling on the nutrient composition of solanum torvum
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8942660/
https://www.ncbi.nlm.nih.gov/pubmed/35340440
http://dx.doi.org/10.1155/2022/7539151
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