Vitamin C and protein content of selected indigenous leafy vegetables consumed by residents in Mhondoro grasslands.

Author
CHINGARA,N
Title
Vitamin C and protein content of selected indigenous
leafy vegetables consumed by residents in Mhondoro
grasslands.
Abstract
The encroachment of exotic vegetables is responsible for the decline in consumption and
utilization of indigenous leafy since a lot of people nowadays have limited or no knowledge
regarding the potential benefits of indigenous African leafy vegetables though history has it that
they have been part of traditional diets in indigenous societies. The current work compared
protein and vitamin C profiles of four indigenous leafy vegetables namely A. thunbergia, Cucurbita species leaves, V. unguiculata and B. Pilosa. The highest protein content was observed in A. thunbergia, followed by pumpkin leaves, V. unguiculata and least was B. Pilosa. The
largest value of the amount of vitamin C content was observed in Cucurbita leaves (197.90 ±
1.71 mg/100 g) and the least was 167.55 ± 2.91 mg/100 g in A. thunbergia. B. Pilosa and V.
unguiculata exhibited 182.44 ± 1.96 mg/100 g and 177.07 ± 1.09 mg/100 g respectively. The
findings of this study substantiate the nutritive properties of the vegetables as well as their
recognition as potent sources of protein and vitamin C that are readily available, economical and
within the reach of many who have limited access to animal protein and packaged vitamin C supplements.
Date
2024
Publisher
BUSE
Keywords
indigenous African leafy vegetables
Supervisor
Prof. P. Dzomba
Item sets
Department of Science and Mathematical Foundations
Media
NORAH CHINGARA

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