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VOL. 6, ISSUE 6 (2021)
Evaluation of nutrients composition of fresh and shade dried Black-eyed bean (Vigna unguiculata) leaves for food
Authors
Achimugu E O, Emmanuel T F
Abstract
Black-eyed bean is a leguminous plant whose grains are widely consumed as rich sources of protein and other nutrients in some parts of Nigeria and the world at large. This research aims to evaluate the nutrient (proximate, some mineral elements and vitamins) compositions of fresh and shade dried Black-eyed bean leaves. The Black-eyed bean plant was grown in Ibaji local government area of Kogi State for about eight weeks. At 8 weeks after planting, tender leaves of the crop were harvested and used for nutrients analysis. Chemical and nutrient analyses were done using HPLC and standard spectrophotometric methods. The proximate composition of fresh and shade dried tender leaves of Black-eyed bean includes moisture (80.08% and 3.18%), ash (5.35% and 12.470%), fibre (2.45% and 24.68%), carbohydrate (6.34% and 39.70%), fat (0.92% and 3.69%), crude protein (4.85% and 16.290%) respectively (p˂0.05). The mineral analysis showed that the leaves contains reasonable amount (mg/100g) of minerals nutrient (Ca, Na, K, Fe, Mg, Zn, Mn). The study presents high levels of vitamins (Vitamin A, D, E, K, C and B complex) in both fresh and shade dried leaves, with the fresh sample having higher values of vitamin B 1, 5, 6, 9 and vitamin C. There is no significant difference between vitamin K content of fresh and shade dried leaves (p˃0.05). Shade dried sample is a better source of nutrient. Hence, findings from this study support the adoption, utilization and consumption of Black-eyed bean leaves as leafy vegetable.
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Pages:10-15
How to cite this article:
Achimugu E O, Emmanuel T F "Evaluation of nutrients composition of fresh and shade dried Black-eyed bean (<em>Vigna unguiculata)</em> leaves for food ". International Journal of Food Science and Nutrition, Vol 6, Issue 6, 2021, Pages 10-15
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