TI: Provitamin A content of traditional green leaves from Niger.
OT: Teneur en provitamine A de feuilles vertes traditionnelles du Niger.
AU: Delisle-H; Bakari-S; Gevry-G; Picard-C; Ferland-G
AD: Departement de nutrition, Faculte de medecine, Universite de Montreal, CP
6128, Succursale Centre-Ville, Montreal (Qc), Canada.
SO: Cahiers-Agricultures. 1997, 6: 8, 553-560; 20 ref.
PY: 1997
LA: French
LS: English
AB: 168 samples of 15 plant species (Adansonia digitata, Amaranthus hybridus,
Cassia tora, Corchorus tridens, Gynandropis gynandra, Hibiscus sabdariffa, Moringa
oleifera, Vigna unguiculata, Allium cepa, Cassia occidentalis, Tribulis terrestris,
Ceratotheca sesamoides, Hibiscus esculentus, Leptadenia hastata and Maerua crassifolia)
were collected during the rainy season from 3 different villages in western
Niger. In each village, 3 different women provided a sample of every leaf species
available for every processing method used. The mean provitamin A level for
the 57 samples of dried leaves was 2273±1152 retinol equivalents (RE)/100
g, ranging from a low of 861 in A. digitata to a high of 3681 in C. sesamoides.
The variance was very high and significant differences were observed among plant
species and collection sites. Fresh boiled leaves had 1333±596 RE/100
g and steamed leaves 928±526 RE/100 g. For fresh leaves, in addition
to species and site, the cooking method was significantly associated with the
provitamin A level. For 4 species cooked either way boiled leaves had a higher
provitamin A content than steamed leaves, on a fresh and dry weight basis; this
difference could not be ascribed to cooking time. Per dry weight unit, leaves
collected in the dried state had roughly half the provitamin A content of samples
cooked fresh and steamed leaves had half as much provitamin A as boiled samples
of the same species. After adjustment for the processing method, species with
the highest level of provitamin A, on a dry weight basis, were A. cepa, C. sesamoides
and H. sabdarifa. It is suggested that fresh boiled greens should be distinguished
from other green leaf dishes, in view of their provitamin A content. Based on
children's food intake data, the estimated contribution of green leaves was
on average two-thirds of the safe retinol intake level, but with a wide range.
DE: leafy-vegetables;
vegetables-; carotenoids-; retinol-; vitamins-; processing-; boiling-; drying-;
multipurpose-trees; forest-trees; roselle-; cowpeas-; onions-; okras-
OD: Adansonia-digitata; Amaranthus-hybridus; Cassia-tora; Hibiscus-sabdariffa;
Moringa-oleifera; Vigna-unguiculata; Allium-cepa; Cassia-occidentalis; Ceratotheca-sesamoides;
Abelmoschus-esculentus; Maerua-crassifolia; Corchorus-; Hibiscus-; Leptadenia-
ID: Corchorus-tridens; Gynandropis-gynandra; Tribulis-terrestris; Leptadenia-hastata;
Gynandropsis
RN: 68-26-8
BT: Adansonia; Bombacaceae; Malvales; dicotyledons; angiosperms; Spermatophyta;
plants; Amaranthus; Amaranthaceae; Caryophyllales; Cassia; Caesalpinioideae;
Fabaceae; Fabales; Hibiscus; Malvaceae; Moringa; Moringaceae; Capparidales;
Vigna; Papilionoideae; Allium; Alliaceae; Liliales; monocotyledons; Ceratotheca;
Pedaliaceae; Scrophulariales; Abelmoschus; Maerua; Capparaceae; Tiliaceae; Asclepiadaceae;
Gentianales; Corchorus; Leptadenia
CC: QQ050; QQ500; QQ100; KK600; KK540
CD: Crop-Produce; Food-Composition-and-Quality; Food-Processing-General; Agroforestry;
Forest-Products-Miscellaneous,-including-Minor-Forest-Products
PT: Journal-article
IS: 1166-7699
UD: 981016
AN: 981410687