Journal of Food Processing & Technology

Otitoju GTO

Publications

• Research Article
  Macro and Micro Nutrient Composition of Some Indigenous Green Leafy Vegetables in South-East Zone Nigeria
  Author(s): Otitoju GTO, Ene-Obong HN and Otitoju OOtitoju GTO, Ene-Obong HN and Otitoju O
  
  There are several green leafy vegetables already implicated in possessing high nutritional values. There is still the need to add to the growing list of these beneficial plants in order to create more varieties in the food menu of the Nigeria populace. This study examined the proximate, vitamins and mineral composition of some indigenous green leafy vegetables (Psychotria sp, Cnidoscolus aconitifolius and Telfairia occidentalis). Ten (10) kg each of the Green Leafy Vegetables (GLV) was plucked, sorted, cleaned by rinsing with deionized water and solar dried. The dried samples were pulverized and package in an air-tightpolytthene bags. The result showed that proximate composition of the GLVs showed moisture content of raw and dried samples (Psychotria sp had 62.30 and 12.87%, C.aconitifolius 82.16 and 12.87% and T. occidentalis 86.28 and 9.82%). Crude protein was high in raw and dried .. View More»
  DOI: 10.4172/2157-7110.1000389

  Abstract PDF