ABSTRACT
The study
examined the nutrient and antinutrient composition of kale {Brassica oleraceae)
and sensor)' 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/100g), 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 (11.25mg/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.
EMEBU, E (2024). Nutrient, Antinutrient Composition Of Kale (Brassica Oleraced) And Sensory Evaluation Of Soups Prepared With Kale:- Emebu, Prosper K. Repository.mouau.edu.ng: Retrieved Nov 10, 2024, from https://repository.mouau.edu.ng/work/view/nutrient-antinutrient-composition-of-kale-brassica-oleraced-and-sensory-evaluation-of-soups-prepared-with-kale-emebu-prosper-k-7-2
EMEBU, EMEBU. "Nutrient, Antinutrient Composition Of Kale (Brassica Oleraced) And Sensory Evaluation Of Soups Prepared With Kale:- Emebu, Prosper K" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Oct. 2024, https://repository.mouau.edu.ng/work/view/nutrient-antinutrient-composition-of-kale-brassica-oleraced-and-sensory-evaluation-of-soups-prepared-with-kale-emebu-prosper-k-7-2. Accessed 10 Nov. 2024.
EMEBU, EMEBU. "Nutrient, Antinutrient Composition Of Kale (Brassica Oleraced) And Sensory Evaluation Of Soups Prepared With Kale:- Emebu, Prosper K". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Oct. 2024. Web. 10 Nov. 2024. < https://repository.mouau.edu.ng/work/view/nutrient-antinutrient-composition-of-kale-brassica-oleraced-and-sensory-evaluation-of-soups-prepared-with-kale-emebu-prosper-k-7-2 >.
EMEBU, EMEBU. "Nutrient, Antinutrient Composition Of Kale (Brassica Oleraced) And Sensory Evaluation Of Soups Prepared With Kale:- Emebu, Prosper K" Repository.mouau.edu.ng (2024). Accessed 10 Nov. 2024. https://repository.mouau.edu.ng/work/view/nutrient-antinutrient-composition-of-kale-brassica-oleraced-and-sensory-evaluation-of-soups-prepared-with-kale-emebu-prosper-k-7-2