NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT
Corchorus olitorius is a widely consumed indigenous green leafy vegetable in Nigeria, however the consumption of its fruit is less known. This study was designed to determine the nutrient and anti-nutrient composition of raw and cooked C. olitorius fruit. The sensory acceptability of C. olitorius fr...
में बचाया:
| मुख्य लेखकों: | , , |
|---|---|
| स्वरूप: | Online |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.
2020
|
| विषय: | |
| ऑनलाइन पहुंच: | https://ija.oauife.edu.ng/index.php/ija/article/view/209 |
| टैग: |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
| _version_ | 1810820052962770944 |
|---|---|
| author | SAMUEL , F. O. AYOOLA , P. B. EJOH, S. I. |
| author_facet | SAMUEL , F. O. AYOOLA , P. B. EJOH, S. I. |
| author_sort | SAMUEL , F. O. |
| collection | OJS |
| description | Corchorus olitorius is a widely consumed indigenous green leafy vegetable in Nigeria, however the consumption of its fruit is less known. This study was designed to determine the nutrient and anti-nutrient composition of raw and cooked C. olitorius fruit. The sensory acceptability of C. olitorius fruit soup was also compared with the commonly consumed C. olitorius leaf soup. Proximate composition, mineral and anti-nutrient analyses of C. olitorius fruit were carried out using standard procedures. Sensory evaluation of soup cooked from C. olitorius fruit and C. olitorius leaves was carried out. Results obtained showed that the raw C. olitorius fruit composed of moisture (84.95%), crude protein (1.58g/ 100g), crude fat (0.20g/ 100g), crude fibre (2.03g/ 100g), ash (2.45g/ 100g), carbohydrate (10.82g/ 100g) and energy (51.4 kcal/100g). Cooked C. olitorius fruit soup had moisture (92.58g/ 100g), crude protein (1.10g/ 100g), crude fat (0.10g/ 100g), crude fibre (1.44g/ 100g), ash (1.08 g/ 100g), carbohydrate (5.14g/ 100g) and energy (34.9 kcal/100g). Both the raw and cooked seed sample contained appreciable amounts of minerals especially calcium and potassium. Among the anti-nutrients determined, tannin value (133mg/ 100g) was highest in the raw C.olitorius fruit sample. Sensory evaluation showed significantly higher overall preference for C. olitorius fruit soup over C. olitorius leaf soup. The consumption of soup made from C. olitorius fruit has nutritional benefits and was also found to be acceptable to consumers. It is recommended that the consumption of C. olitorius fruit soup should be preserved where it is already being consumed and promoted in other parts of Nigeria where it is not well known. |
| format | Online |
| id | oai:ojs2.ija.oauife.edu.ng:article-209 |
| institution | My University |
| language | eng |
| publishDate | 2020 |
| publisher | The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. |
| record_format | ojs |
| spelling | oai:ojs2.ija.oauife.edu.ng:article-2092020-04-25T07:21:37Z NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT SAMUEL , F. O. AYOOLA , P. B. EJOH, S. I. Indigenous vegetable, nutrient composition, acceptability Corchorus olitorius is a widely consumed indigenous green leafy vegetable in Nigeria, however the consumption of its fruit is less known. This study was designed to determine the nutrient and anti-nutrient composition of raw and cooked C. olitorius fruit. The sensory acceptability of C. olitorius fruit soup was also compared with the commonly consumed C. olitorius leaf soup. Proximate composition, mineral and anti-nutrient analyses of C. olitorius fruit were carried out using standard procedures. Sensory evaluation of soup cooked from C. olitorius fruit and C. olitorius leaves was carried out. Results obtained showed that the raw C. olitorius fruit composed of moisture (84.95%), crude protein (1.58g/ 100g), crude fat (0.20g/ 100g), crude fibre (2.03g/ 100g), ash (2.45g/ 100g), carbohydrate (10.82g/ 100g) and energy (51.4 kcal/100g). Cooked C. olitorius fruit soup had moisture (92.58g/ 100g), crude protein (1.10g/ 100g), crude fat (0.10g/ 100g), crude fibre (1.44g/ 100g), ash (1.08 g/ 100g), carbohydrate (5.14g/ 100g) and energy (34.9 kcal/100g). Both the raw and cooked seed sample contained appreciable amounts of minerals especially calcium and potassium. Among the anti-nutrients determined, tannin value (133mg/ 100g) was highest in the raw C.olitorius fruit sample. Sensory evaluation showed significantly higher overall preference for C. olitorius fruit soup over C. olitorius leaf soup. The consumption of soup made from C. olitorius fruit has nutritional benefits and was also found to be acceptable to consumers. It is recommended that the consumption of C. olitorius fruit soup should be preserved where it is already being consumed and promoted in other parts of Nigeria where it is not well known. The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2020-04-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://ija.oauife.edu.ng/index.php/ija/article/view/209 Ife Journal of Agriculture; Vol. 32 No. 1 (2020): Ife Journal of Agriculture; 13-20 0331-6351 eng https://ija.oauife.edu.ng/index.php/ija/article/view/209/119 Copyright (c) 2020 Ife Journal of Agriculture |
| spellingShingle | Indigenous vegetable, nutrient composition, acceptability SAMUEL , F. O. AYOOLA , P. B. EJOH, S. I. NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT |
| title | NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT |
| title_full | NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT |
| title_fullStr | NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT |
| title_full_unstemmed | NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT |
| title_short | NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT |
| title_sort | nutrient antinutrient and sensory evaluation of corchorus olitorius fruit |
| topic | Indigenous vegetable, nutrient composition, acceptability |
| topic_facet | Indigenous vegetable, nutrient composition, acceptability |
| url | https://ija.oauife.edu.ng/index.php/ija/article/view/209 |
| work_keys_str_mv | AT samuelfo nutrientantinutrientandsensoryevaluationofcorchorusolitoriusfruit AT ayoolapb nutrientantinutrientandsensoryevaluationofcorchorusolitoriusfruit AT ejohsi nutrientantinutrientandsensoryevaluationofcorchorusolitoriusfruit |