ABSTRACT

The study examined the nutrient and antinutrient composition of kale (Brassica oleraceae) and sensory properties of diets prepared with kale. Fresh kale leaves were obtained at Ogbogonogo market in Asaba, Delta State, Nigeria. Random selection of leaves was done by purchasing from randomly selected sellers in the market. The purchased leaves were cleaned by washing with clean water to remove dirt and other contaminants and sent to the laboratory for analysis. From the results, kale was found to be a good source of vegetable protein (11.67%) and fiber (3.0%). Other proximate parameters include; moisture (81.38%), ash (1.33%), fat (0.26%), carbohydrate (2.36%) and energy (58.46kcal/100g). Observed mineral content were: sodium (4.69mg/l 00g), potassium (7.03mg/100g), calcium (4.05mg/100g), iron (8.94mg/100g), zinc (2.16mg/100g) and magnesium (6.69mg/100g). Vitamins present in kale include vitamin C (23.43mg/100g), vitamin E (4.06mg/100g) and vitamin A (1 1.25mg/100g). Antinutrient content of kale was found to be in very minute amounts: phytate (0.12mg/100g), oxalate (0.08mg/100g), tannin (0.15mg/100g). Sensory evaluation was carried out on egusi soups prepared with kale and other green leafy vegetables (Ugu, Oha and Onugbu). Soup prepared with kale scored higher in taste than other'soups, while in other sensory parameters assessed, soup prepared with Kale compared favourably with soups prepared with other vegetables. Based on the findings from this study, kale (Brassica oleraceae), though a lesser known vegetables, has enormous nutritional potentials. Therefore numerous homemakers and others who habitually cook with common vegetables are encouraged to see the need for diversification so as to tap into the benefits of other lesser known vegetable such as Kale.