ABSTRACT

The aim of this study was to assess the utilization, chemical and sensory evaluation of an underutilized vegetable 'mmeme' (Asystacia gagentica) and 'inyang-afia (Amaranthus hybridus).Vegetables were cleaned, analyzed using standard methods like proximate compositions, minerals (Na, K, ph, Ca, Mg, Fe, Zn and Mn), Vitamin A, C and antinutritional factors (Oxalate, phytate and tannin). Data obtained from the study were analyzed using mean, standard deviations and student 1-test was used to test the mean sensory scores of the pottage samples for the significant different (P<O.05) between the mean. Proximate analysis revealed that protein content in 'mmeme' leaf was significantly (P<O.05) higher (12.3mg/bOg) compared to protein in 'inyang-afia' (6.63mg/lOOg), carbohydrate in 'mmeme' and 'inyang-afia' were observed to be (77.78mg/lOOg and 81.25mg/lOOg) respectively, moisture contents 8.94mg/lOOg in 'inyang-afia' was significantly (P<O.05) higher than 6.63mg/bOg in 'mmeme', fiber content 1.67mg/bOg in 'mmeme' was higher than 'inyang-afia' 1.01mg/bOg while energy value 324.96 kcal in 'inyang-afia' was observed to have the highest value. In terms of mineral compositions, K content 55.05mg/lOOg in 'mmeme' was significantly (P<O.05) higher than 10.55mg/lOOg in 'inyang-afia', ph in 'mmeme' 26.51mg/bOg while 'inyang-afia was 20.62mg/lOOg, Ca in 'mmeme' was 11.34mg/lOOg while 'inyang-afia' had 13.24mg/lOOg, 'inyang-afia' had the higher content of Mg while 'inyang-afia' had the least value of 0.05mg/bOg. Beta-carotene content in 'mmeme' and 'inyang-afia' were (O.2lugllOOg and O.35ug/lOOg) respectively and Vitamin C while 'mmeme' had the highest vitamin A content of 2.23ug/100g. For the anti-nutrient, oxalate in 'mmeme' had 221.omg/lOOg while 'inyang-afia' was 136.550mg/lOOg while tannin in 'mmeme' 0.31mg/bOg had the least anti-nutrient 0.04mg/lOOg respectively. However the result showed that after heat treatment (blanching), the anti-nutrient drastically reduced. Sensory properties of appearance, flavor, taste, aroma, mouth-feel (texture) and general acceptability were evaluated on pottage yam prepared with both 'mmeme' and 'inyangafia'. Therefore, yam pottage prepared with 'mmeme' leaf (6.96) for aroma and (6.72) for appearance were significantly different (P<O.05) from portage prepared with 'inyang-afia' leaf portage (6.42) for aroma and (6.54) for appearance respectively while the control (inyang-afia) leaf had the least mean (6.18) acceptability score. Therefore after the analysis, 'mmeme' leaf which was an underutilized vegetable has been proven to contain the basic nutritive qualities with an increased amount of therapeutic properties with this, inclusion of 'mmeme' vegetable in our daily diet by all age groups as confirmed and • cultivating it in agricultural sectors will not only enhance our monotonous vegetable status but also boost our nutrient profile and vegetable diversification bearing in mind that it is available in all season to improve our daily micronutrient intake compared to other conventional leaves.