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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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/7539151 |
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| author | Janice Dwomoh Abraham Emmanuel Kwadwo Sekyere Isaac Gyamerah |
| author_facet | Janice Dwomoh Abraham Emmanuel Kwadwo Sekyere Isaac Gyamerah |
| author_sort | Janice Dwomoh Abraham |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-e141ba5f3abd40daab276229e29387e6 |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e141ba5f3abd40daab276229e29387e62025-08-20T02:21:01ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/7539151Effect of Boiling on the Nutrient Composition of Solanum TorvumJanice Dwomoh Abraham0Emmanuel Kwadwo Sekyere1Isaac Gyamerah2Department of Biological Sciences EducationDepartment of Integrated Science EducationDepartment of Biological Sciences EducationThe 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.http://dx.doi.org/10.1155/2022/7539151 |
| spellingShingle | Janice Dwomoh Abraham Emmanuel Kwadwo Sekyere Isaac Gyamerah Effect of Boiling on the Nutrient Composition of Solanum Torvum International Journal of Food Science |
| 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 |
| url | http://dx.doi.org/10.1155/2022/7539151 |
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