National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study aimed at determining the effect of cooking time on nutritive characteristics of Justicia galeopsis leaves. J. galeopsis leaves were collected from cultivated farmlands located at Abobo and boiled at 100 °C respectively during 30, 45 and 60 min. Then, nutrients and antinutrients compositions were investigated using standard methods. Some molar ratios between antinutrients and mineral were also calculated and mineral bioavailability predicted. The results revealed that longer time of cooking (higher than 30 min) led to 5-14 % drop in protein level, 21-36 % in ash, 95-97 % in Vitamin C, 4-42 % in polyphenol, 19-63 % in flavonoids, 18-59 % in tannin, 10-46 % in oxalate and 12-34 % reduction in phytate content in J. galeopsis leaves. However, cooking improved lipids contents to 12-13 %, carbohydrate 6-11 %, fiber 13-44 %, and the mineral bioavailability with iron, zinc, calcium and magnesium. Further more, J. galeopsis leaves boiled during 30 min had the highest residual contents in proteins (13,33 %), lipids (2.24 %), ashes (12.33 %), carbohydrates (72.09 %), phosphorus (16.83 g/kg), potassium (314.75 g/kg), calcium (30.66 g/kg), magnesium (5.20 g/kg), sodium (10.58 mg/kg), iron (458.98 mg/kg), polyphénols (79.91 mg EAG/100 g), flavonoïds13.39 mg EQ/100 g), tannins (54.44 mg EC/100 g). The recommended cooking time of J. galeopsis leaves must be less than 30 min in order to contribute efficiently to the recovery of anemic patients and the food security of Ivorian population.
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