The Proximate Composition and Anti-nutritive Content of Cnidoscolus aconitifolius Leaves

Abstract

The nutritional composition, mineral content as well as anti-nutritional of Tree spinach (Cnidoscolus aconitifolius) leaves were investigated using standard methods. The results of the investigation showed the presence of moisture to be 5.64±0.30%, ash- 9.27±0.16%, crude protein- 8.43±0.34%, crude lipid- 4.43±0.16%, crude fibre- 16.73±0.20%, carbohydrate- 55.50% and calorific value- 276.04%. The Mineral elements determined were calcium- 1.48±0.12 mg/100 g, phosphorus- 0.18±0.03 mg/100 g. Compounds or substances which acts to reduce nutrients intake, intake digestion, absorption and utilization and may cause adverse effects are referred to as anti-nutrients or anti-nutritional factors. The anti-nutritive content of Cnidoscolus aconitifolius was classified into three categories; fresh leaves, blanched leaves and cooked leaves which decreased significantly. The anti-nutritional content includes; oxalate- which decreased from 62.71±0.21 mg/100 g in fresh leaves, 40.07±0.09 mg/100 g in blanched leaves and 30.04±0.05 mg/100 g in cooked leaves. Phytate- which decreased from 77.17±1.84 mg/100 g in fresh leaves, 62.02±0.16 mg/100 g in blanched leaves and 28.64±0.88 mg/100 g in cooked leaves. Hydrogen cyanide- decreased significantly from 171.22±0.44 mg/100 g in fresh leaves, 113.00±0.08 mg/100 g in blanched leaves and 0.00ab in cooked leaves. Boiling increased the saponin content to 220.30±0.47 mg/100 g in cooked leaves from 218.50±0.50 mg/100 g in fresh leaves and 218.50±0.50 mg/100 g in blanched leaves. Tannins- decreased significantly from 18.30±0.16 mg/100 g in fresh leaves to 11.62±0.15 mg/100 g in blanched leaves to 7.86±0.05 mg/100 g in cooked leaves respectively. A Statistical Package for Social Science (SPSS), version 23 was the statistical tool used for the Analysis of Variance (ANOVA). These results showed that this plant will be a good and rich source of nutrients if it is well processed to reduce its anti-nutritional content.