Evaluation of Nutrient Contents of Amaranth Leaves Prepared Using Different Cooking Methods
Olumakaiye M. Funke
DOI: 10.4236/fns.2011.24035   PDF    HTML     9,022 Downloads   18,613 Views   Citations


Amaranth is a commonly consumed vegetable in households in Southwestern Nigeria. Raw amaranth is known to be rich in micronutrients particularly Iron and Vitamin C, which are lost during cooking due to the method of preparation. Hence, this study was conducted to determine the method of preparation that best retains nutrients. Three common methods of preparing amaranth were identified; method 1 in which no heat was applied but amaranth leaves were finely chopped (samples A), method 2 which was steaming before chopping the leaves (sample B) and method 3 involved chopping of leaves before blanching (sample C). These three samples were subjected to proximate analysis and micronutrient determinations. Results were mean of three determinations. Result of proximate analysis showed that sample B method of preparation has highest percentage of crude fat per gram of sample (2.31 ± 0.45), protein (4.35 ± 0.15) and fibre (1.09 ± 0.06). Sample A has highest percentage of moisture (90.35 ± 0.27) and ash content (1.36 ± 0.28) while sample C has highest percentage per gram of sample in carbohydrate (4.89 ± 1.21) only. Micronutrient determination results showed that sample A was highest in Vitamin C (1.57 mg ± 0.06) and Iron (535.84 ppm ± 123.42), followed by sample C (1.21 ± 0.07) and (501.88 ± 215.19) respectively while sample B had the least vitamin C (0.79 ± 0.06) and Iron (354.18 ± 121.84). The study showed that samples A best retained the nutrient contents of Amaranth leaves after preparation.

Share and Cite:

O. Funke, "Evaluation of Nutrient Contents of Amaranth Leaves Prepared Using Different Cooking Methods," Food and Nutrition Sciences, Vol. 2 No. 4, 2011, pp. 249-252. doi: 10.4236/fns.2011.24035.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] B. Raheena, “Food, Nutrition and Dietetics,” 2nd Edition, Sterling Publisher Private Limited, 2007, pp. 106109.
[2] H. K. Bakhru, “Foods That Heal: The Natural Way to Good Health,” Orient Paperback Limited, 2007, pp. 87-109.
[3] A. A. Akindahunsi and S. O. Salawu, “Phytochemical Screening of Nutrient and Antinutrient Composition of Selected Green Leafy Vegetables,” Africa Biotechnology, Vol. 4, No. 6, 2005, pp. 497-501.
[4] V. A. Aleter and O. A. Adeogun, “Nutrients and Anti Nutrient Components of Some Tropical Leafy Vegetable,” Food Chemistry, Vol. 54, No. 4, 1995, pp. 375-379. doi:10.1016/0308-8146(95)99830-S
[5] M. D. Kaplowitz and J. P. Hoehn, “Do Focus Groups and Individual Interviews Reveal the Same Information for Natural Resource Valuation?” Ecological Economics, Vol. 36, No. 2, 2001, pp. 237-247. doi:10.1016/S0921-8009(00)00226-3
[6] Association of Official Analytical Chemists, “Official Methods of Analysis 16th Edition,” Association of Official Analytical Chemists International, Arlington, 1995.
[7] R. R. Schippers, “African Indigenous Vegetables, an Ov- erview of the Cultivated Species,” Revised Version on CD-ROM, Natural Resources International Limited, Aylesford, 2002.
[8] P. M. Maundu, et al., “The Biodervisy of Traditional Leafy Vegetables,” International Genetic Resource Institute, Rome, 1999a.
[9] C. K. Ruffo, et al., “Edible Wild Plant of Tanzania,” English Press, Nairobi, 2002.
[10] G. Keding, et al., “Traits and Use of Traditional Vegetables in Tanzania,” Technical Bulletin No. 40, AVRD- C-The World Vegetable Center, Taiwan, 2007, p. 55.
[11] J. A. Chweya and P. B. Eyzaguirre, “The Biodervisy of Traditional Leafy Vegetables,” International Genetic Resource Institute, Rome, 1999.
[12] K. Weinberger and J. Msuya, “Indigenous Vegetables in Tanzania: Significance and Prospects,” Technical Bulletin No. 31, AVRDC-The World Vegetable Center, Taiwan, 2004.
[13] M. Fafunso and O. Bassir, “Nutritional Qualities of Some African Edible Leafy Vegetables, Effect of Boiling on the Essential Amino Acid Composition of Their Extracted Protein,” 1976. http://www.nal.usda.gov/fnic/foodcomp
[14] O. O. Keshinro and A. O. Ketiku, “Effect of Traditional Cooking Method on Ascorbic Acid of Some Nigerian Leafy and Fruit Vegetable,” Food Chemistry, Vol. 4, No. 4, 1979, p. 303. doi:10.1016/0308-8146(79)90018-9
[15] S. O. Ajayi and O. Osibanjo, “Vitamin C Losses in Cooked Fresh Leafy Vegetables,” Food Chemistry, Vol. 5, No. 3, 1980, p. 243. doi:10.1016/0308-8146(80)90016-3
[16] Nestle Food and Nutrition Communication, “Periodical of Nestle,” July Edition, 2007, pp. 8-13.

Copyright © 2023 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.