Abstract
Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing (p<0.001). The in vitro digestion resulted in a significant increase (p<0.001) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.
Highlights
Vitamins are a group of organic compounds which are important for the normal functioning of the body [1, 2]
Results and Discussion e mean levels and bioaccessible levels (%) of vitamin B series in fresh and processed vegetables are represented in Tables 2 and 3, respectively. e range of mean levels of thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), and folate (B9) in the fresh vegetables were as follows: 0.83 ± 0.01—4.56 ± 0.04, 35.44 ± 0.72—174.16 ± 3.50, 10.36 ± 0.87—107.70 ± 1.80, 9.45 ± 0.20—14.00 ± 0.15, 5.88 ± 0.30—83.10 ± 0.92, and 0.73 ± 0.01—20.68 ± 0.12, respectively
The levels of some vitamins in vegetables have been documented to be lower than those reported in this study [41] and Kunyanga et al [42] reported levels of vitamin B1, B2, B3, and B9 in amaranth to be 0.42 ± 0.09, 0.44 ± 0.03, 0.70 ± 0.00, and 0.83 ± 0.02, respectively, while in pumpkin leaves, the levels of vitamin B1, B2, and B3 were 0.08 ± 0.12, 0.06 ± 0.01, and 0.32 ± 0.01, respectively. e levels of vitamin B1, B2, and B6 reported by [41] in amaranth dried for two weeks were 9.731 ± 3.250, 7.161 ± 0.521, and 25.020 ± 2.667, respectively
Summary
Vitamins are a group of organic compounds which are important for the normal functioning of the body [1, 2]. Ey play key roles in cellular metabolism and homeostasis, maintenance of healthy skin and muscle tone, enhancing immune and nervous function, and promoting healthy cell division and hematopoietic activity [3]. Consistent consumption of diets rich in these vitamins maintains good health and addresses malnutrition [4, 5]. E recommended dietary allowances (RDAs) for the vitamin B series range from 0.1–20 mg/day [6]. Malnutrition is mainly addressed through the nutritional approach, supplementation, and food fortification [8, 9]. Consumption of LAIVs as a nutritional approach is promoted because they are rich sources of vi-
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