European Journal of Food Science and Technology (EJFST)

EA Journals


Effect of Domestic Processing Method on the Proximate and Anti-Nutritional Components of Cnidoscolus Aconitifolius Leaf. (Published)

The effect of domestic processing method on the proximate and anti-nutritional content of the leaf of Cnidoscolus aconitifolius was properly investigated using standard method. The proximate result shows that there were high content of ash, protein, fibre, and carbohydrate, with ranges of 2.20±0.6-2.67±0.5, 2.91±3.0-3.60±1.0, 1.43±0.1-2.50±0.1 and 8.79±2.6-9.65±1.6 respectively and fat between 78.33±0.10-86.30±0.28. Little concentrations of phytate, oxalate and tannin, with ranges of 0.22 ± 0.01% – 0.35% ± 0.01%, 0.14 ± 0.02% – 0.41 ± 0.09% and 1.64 ± 0.03% – 1.94 ± 0.02% were observed. The concentrations of these anti-nutrients were controlled by the treatment process. This result proves that Cnidoscolus aconitifolius leaves has highly rich nutrients and therefore should be recommended for used as food condiments and feeds for farm animals. The treatment processes affected to a great extent the concentration of the anti-nutritional components of Cnidoscolusa conitifolius leaves.

Keywords: Anti-Nutrition, Cnidoscolusa Conitifolius., Domestic Processing Methods, Nutrition, Proximate

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