Abstract:
:Although the leaves of Kigelia africana are used to make a palm-nut soup which is consumed mainly by lactating women in many parts of sub-Saharan Africa, little is known about the nutrient qualities of this underutilized and underappreciated plant food. Leaves of Kigelia africana, called "sausage tree" in English and "nufuten" in the Twi language of Ghana, were collected in Kumasi and analyzed for their content of nutritionally important fatty acids, amino acids, minerals, and trace elements. The dried leaves contained 1.62% fatty acids, of which α-linolenic acid and linolenic acid accounted for 44% and 20%, respectively, of the total. Protein accounted for 12.6% of the dry weight and, except for lysine, its overall essential amino acid profile compared favorably to a World Health Organization protein standard for school children. Kigelia leaf contained considerable amounts of many essential elements, including calcium (7,620 μg/g), iron (161 μg/g), magnesium (2,310 μg/g), manganese (14.6 μg/g), zinc (39.9 μg/g), and chromium (0.83 μg/g); selenium, however, was not detected. These data indicate that Kigelia africana leaf compares favorably with many other commonly-consumed green leafy vegetables such as spinach and provides a rational basis for promoting the conservation and propagation of the plant and encouraging its wider use in the diets of populations in sub-Saharan Africa.
journal_name
Ecol Food Nutrjournal_title
Ecology of food and nutritionauthors
Glew RS,Amoako-Atta B,Ankar-Brewoo G,Presley JM,Chang YC,Chuang LT,Millson M,Smith BR,Glew RHdoi
10.1080/03670240903433303subject
Has Abstractpub_date
2010-01-01 00:00:00pages
72-83issue
1eissn
0367-0244issn
1543-5237journal_volume
49pub_type
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