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Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time
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Ecole de Nutrition, des Sciences et Technologies Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 03 BP 2819 Jéricho, Cotonou, République du Bénin
Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
Département de Nutrition et Sciences Agro-Alimentaires, Faculté d’Agronomie, Université de Parakou, République du Bénin
Laboratoire d’Hydraulique et de Modélisation Environnementale, Faculté d’Agronomie, Université de Parakou, 03 BP 351, Parakou, République du Bénin
Laboratoire Société-Environnement, Faculté d’Agronomie, Université de Parakou, BP 27, Parakou, République du Bénin
Submission date: 2019-12-19
Final revision date: 2020-03-20
Acceptance date: 2020-03-25
Online publication date: 2020-04-17
Publication date: 2020-04-27
Corresponding author
Modoukpè Imayath Djibril Moussa   

Ecole de Nutrition, des Sciences et Technologies Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Benin
Pol. J. Food Nutr. Sci. 2020;70(2):179-188
In order to ensure the nutritional quality of leafy vegetables produced under intensive cultivation systems, the proximate composition, mineral profile, and trypsin-inhibitory activity of three priority West African vegetable species (Amaranthus cruentus, Ocimum gratissimum, and Solanum macrocarpon) produced with urea micro-doses (20, 40, and 60 kg/ha) were compared with control leaves raised without urea. Plants were harvested three consecutive times to determine effects on nutrient and trypsin-inhibitory activity. Proximate and mineral compositions were mainly species-dependent (p<0.05) though the 60 kg/ha urea dose produced the significantly (p<0.05) highest moisture content in leaves. Calcium, copper, iron, and zinc contents were significantly (p<0.05) influenced by harvest time and its interaction with vegetable species. Furthermore, trypsin inhibition was significantly (p<0.05) higher for the second and third leaf harvests, which suggests that initial wounding from the first harvest enhanced synthesis of the inhibitor protein molecules
The authors would like to thank graduate students and other colleagues who worked on the experimental fields that produced the vegetables.
This work was supported by the International Development Research Centre (IDRC) and Global Affairs Canada, through the Canadian International Food Security Research Fund (CIFSRF) Project No. 107983 under IDRC Grant [No. 107983-003].
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