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ISSN: 2637-4676

Current Investigations in Agriculture and Current Research

Opinion(ISSN: 2637-4676)

Comparative Analysis of Nutritional Composition of Fresh and Dried Atama (Heinsia crinita) Leaves obtained from Port Harcourt Fruit Market

Volume 7 - Issue 5

Tamunodiepriye Ezekiel* and Leera Solomon

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    • Department of Science Laboratory Technology, School of Science and Technology, Nigeria

    *Corresponding author:Tamunodiepriye Ezekiel, Department of Science Laboratory Technology, School of Science and Technology, Nigeria

Received:November 5, 2019;   Published: November 13, 2019

DOI: 10.32474/CIACR.2019.07.000274

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The study was aimed at determining the nutritional composition of fresh and dried atama (Heinsia crinita) leaves. Atama leaves were purchased from fruit market in D-Line, Port Harcourt, Nigeria and analyzed in the laboratory for their nutritional compositions. Proximate analysis of Fresh Atama Leaf (FAL) indicated 60.32 ppm of moisture, 5.31 ppm (ash), 7.21 ppm (protein) and 3.65 ppm (fat) contents while fibre had 8.08 ppm, carbohydrate (24.19 ppm) and vitamin (8.21 ppm). However, Dried Atama Leaf (DAL) recorded 58.52 ppm for moisture, 4.14 ppm (ash), 5.57 ppm (protein), 2.34 ppm (fat) and 7.12 ppm for fibre while values of 22.86 ppm and 7.83 ppm were obtained for carbohydrate and vitamin respectively. The mineral contents in FAL indicated presence of Ca, Fe, Mg and Zn as 40.04 ppm, 4.54 ppm, 5.96 ppm and 2.79 ppm while Na and K were 6.23 ppm and 4.43 ppm. DAL had Ca, Fe, Mg and Zn as 18.73 ppm, 2.90 ppm, 4.75 ppm and 1.53 ppm while Na and K recorded values of 4.08 ppm and 3.51 ppm respectively. Both fresh and dried atama leaves are of nutritional benefits to the body, although the fresh leave was significantly (p<0.05) higher in nutrients than the dried. Consumption of the analyzed leaves is advised as they supply adequate energy and minerals for metabolic processes needed in maintenance of life.

Abstract| Introduction| Materials and Methods| Results and Discussion| Conclusion and Recommendations| Opinion|