Nutritional Evaluation of Carica papaya Leaves: Analysis of Mineral and Vitamin Composition

Minerals and Vitamins are key bioactive compounds found in medicinal plants that contribute to their therapeutic action in the treatment of diseases. They are essential for maintaining health, supporting immune function, and preventing oxidative stress. The study aims to compare the mineral and vitamin content of Cajanus cajan (pigeon pea) leaves and Chromolaena odorata (Siam weed) leaves, both known for their diverse medicinal properties. The mineral content was analyzed using Atomic Absorption Spectrophotometry (AAS) after acid digestion of the samples, while Vitamins were estimated using spectrophotometric methods. The results revealed that C. cajan leaves were richer in sodium, potassium, calcium, magnesium, zinc, selenium, copper, and manganese, whereas C. odorata leaves had higher iron, nickel, and cobalt content. Specifically, C. cajan had significantly (p<0.05) higher concentrations of sodium and potassium compared to C. odorata leaves. C. odorata leaves presented higher values of vitamins A, C, D, E, B1, B2, B6, and B12. Vitamin A content was very high in C. odorata compared to that of C. cajan leaves. The findings of the comparative analysis indicate that C. cajan leaves are richer in essential minerals, while C. odorata leaves contain significantly higher levels of vitamins. These findings would bring about potential implications for complementary use in nutraceutical and medicinal formulations to ensure maximum mineral and vitamin dietary intake from both plants. The higher vitamin content in C. odorata suggests its superior efficacy in improving antioxidant activity and various physiological functions.

This study determined the proximate composition, mineral content and phytochemical screening of wheat (Triticum aestivum) and acha (Digitaria exilis) grains obtained from Garki market, Federal Capital Territory (FCT) Abuja in order to compare the nutritional and medicinal values of the two grains. The results obtained from the proximate analysis of wheat and acha respectively is as follows: moisture content (9.33 ± 0.57% and 10.9 ± 0.05%), ash (1.16 ± 0.28% and 1.16 ± 0.28%), crude fibre (9.83 ± 0.28% and 15.33 ± 0.57%), crude protein (5.76 ± 1.23% and 3.35 ± 1.13%), lipid (1.5 ± 0.70% and 1.00 ± 0%), carbohydrates (72.29 ± 0.72% and 68.46 ± 1.33%), energy value (3.2582 and 2.9432kcal/100mg). The mineral analysis showed that the amount of Fe, K and Mg were higher in acha compared to wheat and Na, Ca, Zn and Pb are higher in wheat compared to acha. Cr was not detected in both samples. The phytochemical screening revealed the presence of carbohydrate, flavonoids and cardiac glycoside in the two samples. Saponin were present in only wheat, whereas alkaloids are present in only acha. However, phenolics, tannins, terpenes and steroids were absent in the two samples. The result of this study has revealed that both samples are rich sources of carbohydrate, crude fibres and essential mineral. In addition, the phytochemical analysis result shows that these cereals are potential sources of therapeutic agents which can help to lower the risk of several diseases.Keywords: Acha, Nutritional values, Mineral content, Wheat, Phytochemicals

The purpose of the study was to investigate the proximate composition, mineral and vitamin content of Indian major carps. Proximate composition and mineral and vitamin content were determined according to the Association of Official Agricultural Chemists (AOAC) standard method. The variation in proximate composition, mineral and vitamin content was determined in relation to different body weight groups of Indian major carp viz., rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala). The samples were collected from different places of Madhepura district and were grouped as 1-50 g, 51-500 g, 501-2000 g and >2000 g. The moisture content was higher (P<0.05) in >2000 g group of rohu and mrigal when compared to catla. The contents of protein, lipids and total ash were similar in all the major carp irrespective of weight groups. Calcium content was higher (P<0.05) in rohu and mrigal in all the weight groups. Sodium, potassium and iron contents were more (P<0.05) in >2000 g group of rohu when compared to others. The Zn content of rohu of 51-500 g group was higher (P<0.05) vis-a-vis other groups. Mrigal of size groups 1-50 g and >2000 g contained the highest content of vitamin A. The vitamin D level was higher (P<0.05) in 1-50 g of rohu and 51-2000 g groups of mrigal. Thus, this fish species are good sources of proteins, minerals and vitamins that can be used for managing nutritional deficiencies in human and animals.. KEYWORDS :Nutritive value, Proximate composition, Mineral, Vitamin, Rohu, Catla, Mrigal, Madhepura district.

The camels are the most dominant and widely distributed animal in tropical and subtropical continents of Africa and Asia. They make an important contribution to human survival and utilization of these dry and arid lands. The objective of this review is to describe the general compositions of camel milk and its nutritive and medicinal values. Camels are an important source of milk, meat, hides, wool and serve as a source of prestige for their owners. Camel’s products like milk, meat and urine has nutritional value as well as therapeutic for different human diseases especially in the pastoral communities. Milk is the lacteal secretion of mammary gland of mammals. As it is well known, milk is the first natural food of young mammals during the period immediately after birth. Camel milk is one of the most valuable food resources in the nomadic society and has high nutritive and therapeutic values, due to its essential elements like minerals, vitamins, fatty acids, carbohydrates and protective proteins such as, lactoferrin, lacto peroxidase, lysozme, peptidoglycan recognition protein and immunoglobulins. Camel milk contains disease-fighting immunoglobulins, which are small in size, allowing penetration of antigens and boosting the effectiveness of the immune system. Camel milk has a medicinal properties suggesting that, this milk contains protective proteins, which may have a possible role for enhancing immune defense mechanism. Due to its protective proteins and other components, camel’s milk is important for the treatment of diseases like, dropsy, jaundice, spleen ailment, tuberculosis, asthma, anemia, autoimmune diseases (autism), constipation, crohn’s diseases, and liver cirrhosis also serve as beauty products. Pastoralists have indigenous knowledge in treating their animals and themselves using milk. Because they are living at periphery and remote area where social services are in scarce or even absence and therefore, they depends on traditional medicines. Camel milk is among the items used as traditional medicine in pastoral communities. Generally, Camel milk is extremely nutritious and safe for consumption and has a high therapeutic value, so experimental researches should be conducted specially on the medicinal value of camel milk.

Optimal nutrition is especially important in the treatment and rehabilitation. In this regard, the use of special products of directed action - enteral nutrition is widespread. The market of these products is dynamically developing nowadays in Ukraine and worldwide. Basing on these statements, the development of enteral nutrition is an actual task. The aim is the evaluation of the nutritional, in particular energy and biological, value of the developed dry soluble products for enteral feeding. Material and methods. The developed dry soluble products for enteral nutrition "Reabilact" and "Reabilact-D" were the objects for carrying out experimental studies, and dry enteral formula "Peptamen" (Nestle, Switzerland) was used as a reference sample. The content of macronutrients (protein - by Kjeldahl method, lipids - by Soxhlet extraction, carbohydrates - by Bertrand method) and micronutrients (vitamins A and C - by colorimetrical method, β-carotene - by photometrical method, vitamins B1, B2, B3, B5, B6 - by capillary electrophoresis, mineral elements - by mass spectrometry with inductively coupled plasma) has been defined. Amino acid composition was determined by liquid column ion exchange chromatography. The energy value and glycemic index have been calculated. Results and discussion. All studied samples were characterized by a high protein content (25-41%), the lipid content was 16.4-19.6%). The carbohydrate level in "Reabilact-D" (21.0%) was 2.6 fold lower, which was due to the physiological specificity of the target consumers (patients with diabetes mellitus). That is why sorbitol was used in this product (12.3%). The energy value of dry soluble products was 466 kcal per 100 g. Glycemic index of the dry mixture "Reabilact-D" (100 g) was 6.2 units. The results of the amino acid composition's study of the products indicated that protein component was characterized by a high content and a balanced ratio of essential amino acids through the use of whey protein concentrate. The dominant amino acid was tryptophan (amino acid rate 145.0-175.0%), the limiting one was lysine (rate 102.9-123.9%). Studies of vitamin value indicated that the developed products contained a high content of vitamins, especially vitamins A and C, posessing antioxidant properties. It was found that the elemental composition of the proposed products was characterized by a balanced ratio of the basic chemical elements, which are essential for the human organism in the process of treatment and rehabilitation. Conclusion. The researching results of the content of basic nutrients, vitamin and elemental composition of dry soluble products for enteral nutrition indicate their high nutritional (energy and biological) value. Basing on the established high content of proteins, vitamins (A, C, B1, B2, B6) and mineral elements, it can be stated that the consumption of the developed products will significantly improve the nutritional needs of the target category of victims during periods of treatment and rehabilitation.

Background: Sweet pepper (Capsicum annuum L.) fruits are characterized by a high content of vitamin C, carotenoids, and other biologically active compounds that contribute to their nutritional value. Under protected cultivation conditions, this crop ensures stable production of high-quality fruits regardless of seasonal variability. The identification and selection of cultivars capable of accumulating elevated levels of these compounds are of considerable interest for the agricultural sector and the development of functional food products. Objective: The aim of this study is to conduct a comparative agronomic and biochemical evaluation of Armenian sweet pepper varieties grown under protected cultivation conditions. Methods: Тhe study was conducted from 2022 to 2024 under greenhouse conditions at the Scientific Centre of Vegetable and Industrial Crops. Nine promising sweet pepper (Capsicum annuum L.) varieties- Sate, Manana, Yana, Loshtak, Jermatnayin Hska, Narinj, Araqsi-23, Teghakan-7, and Nizak - were evaluated. Phenological observations, morphological characterization, yield assessment, and fruit quality evaluation were performed throughout the growing season. Biochemical parameters of the fruits were determined using spectrophotometric methods, while dry matter content was measured with a refractometer. Statistical analysis included ANOVA (p ≤ 0.05), LSD test, and Pearson correlation. Results: The varieties showed significant differences in developmental timing, fruit shape and color, yield, and nutrient content. The period from emergence to flowering ranged from 80 to 97 days; technical maturity was reached in 107–121 days, and biological maturity in 135–145 days. Fruit morphology varied (cuboid, prismatic, conical), and color transitioned from green at the unripe stage to red, orange, or yellow at full maturity. Yields ranged from 13.4 to 22.6 kg/m², depending on the variety. The highest levels of vitamin C and total sugars at both ripening stages were recorded in Araqsi-23, Jermatnayin Hska, and Manana. These varieties also demonstrated the highest sweetness index due to their elevated sugar and low acid content. The varieties Sate, Yana, and Narinj exhibited balanced biochemical profiles, making them suitable for both fresh consumption and processing. Loshtak, Teghakan-7, and Nizak had lower values, indicating their suitability for industrial processing. Chlorophyll content in unripe fruits was higher in dark-green-fruited varieties. The highest carotenoid levels were found in red-fruited varieties (Yana, Loshtak, Jermatnayin Hska, Nizak, and Teghakan-7), ranging from 1112.0 to 1995.2 μg/100 g fresh weight. Orange-fruited varieties (Narinj, Araqsi-23) and yellow-fruited ones (Sate, Manana) showed moderate and relatively lower carotenoid content. Importantly, all varieties contained vitamin C levels that exceed the recommended daily intake, emphasizing their high nutritional value. Novelty: A comprehensive agrobiological and biochemical evaluation of nine Armenian sweet pepper varieties grown under protected cultivation was conducted for the first time. A correlation between morphological and biochemical traits of the fruits was established, which has not been previously reported in the scientific literature. Varieties with high levels of bioactive compounds were identified, highlighting their value for functional food production and breeding within the framework of sustainable agriculture. Conclusion: The sweet pepper varieties differed in maturation period, fruit morphology, and levels of bioactive compounds. Several varieties combined high yield potential with notable nutritional value, confirming their suitability for protected cultivation and functional food production. The findings emphasize the importance of an integrated breeding approach focused on enhancing agronomic and nutraceutical traits. Keywords: sweet pepper, Armenian varieties, greenhouse, phenological characteristics, fruit morphology, ascorbic acid, total carotenoids, total sugars, dry matter chlorophylls, antioxidant properties, yield

Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of our country's inhabitants. Therefore, the use of non-traditional vegetable raw materials with a high content of fiber, vitamins, and minerals in their manufacture is an important research field. In addition, these technologies are resource-saving and allow expanding the range of products for specialized and therapeutic purposes, including those for people with gluten intolerance. However, it should be mentioned that the introduction of additional raw materials is an interference with the traditional cooking technology and may affect the finished product quality, which requires additional research. Therefore, the effect of biologically active components on the bioavailability and nutritional value of a cupcake enriched with non-traditional types of raw materials was studied in the work. The ciliates P. caudatum were used as a test object for assessing the studied samples bioavailability. In addition, indicators of nutritional and energy value were determined in finished products. The studies carried out proved that the use of whole wheat flour, grape seed flour, sesame oil and sesame seeds in the production of cupcakes helps to increase its biotic potential, biological and nutritional value.

Twenty traditional carob products were measured for their nutritional composition, and their results were compared with the pulp of Cypriot carob cultivars. Moisture, ash, fat, proteins, sugars, dietary fibers, minerals, caffeine‐theobromine, carbohydrates, and energy value were determined. Fluctuations of the nutritional composition values based on the ingredients’ chemical synthesis and product manufacturing process were noted. Only 60% of the products had a label indicating their nutritional value, and the majority of them (75%) were consistent with that of labeling. Chemometric analyses distinguished the carob products according to their type and the discriminator components highlighted their particular nutritional value. Carobs can be characterized as functional foods with low‐fat content, high content in dietary fibers, and high content and/or source of minerals; however, carob products partially satisfied those health and nutritional claims as expected. This pilot research contributes to the nutritional estimation of carob and highlights the traditional carob products.

In order to combat food insecurity in Ghana and Africa as a whole, efforts are being made by the Crops Research Institute, of the Council for Scientific and Industrial Research (CSIR), Ghana, to produce new bean varieties with improved characteristics such as high yield, disease resistance and high nutritional value. Some of the new lima bean (Phaseolus lunatus) accessions collected include: Koloenu white, Koloenu brown, Nsawam black and white, Ohwam Mampong and Koloenu small black and white. The objective of the present work was to evaluate the proximate composition, minerals content and functional properties of flour from these five lima bean accessions. The proximate and functional properties were determined using standard procedures whereas minerals content by atomic absorption spectrophotometry. The crude protein content was in the range of 20.69–23.08 %, crude fat, 0.59–1.14 %, crude fibre, 4.06–6.86 %, ash, 4.39–5.61%, moisture 9.19-11.83 %, carbohydrate 54.31-59.64 % and energy, 313.28-328.10 kcal/100 g. The mineral content was in the range of 2.45–172.77 mg/100g, for Iron and Phosphorus respectively. The functional properties of the flours: foaming capacity, solubility capacity, bulk density, swelling index, water absorption capacity, and emulsion capacity were in the range of 18.00-22.13%, 17.00-21.01%, 0.66 g/mL, 0.98-1.64, 0.88-1.41 g/g, and 49.63-59.99%, respectively. The results indicate that, lima beans are rich in protein and have appreciable functional properties that could be exploited in food formulations such as koose, sauces and stews. The lima bean flours could also be used to fortify conventional flours which are low in protein and fiber.

Utilization of non-timber forest products as alternative sources of food and income in the highland regions of the Kahuzi-Biega National Park, eastern Democratic Republic of Congo

The aim of the study is to conduct a comprehensive analysis of the nutritional and biological value of cultivated mushrooms (button mushrooms Agaricus bisporus and oyster mushrooms Pleurotus ostreatus) as promising ingredients in the food industry and nutrition. The research methods included a comparative analysis of the chemical composition of the mushrooms, including the determination of protein, fat, carbohydrate, dietary fiber, vitamin, and amino acid content, as well as statistical processing of data obtained using various analytical methods. The study established quantitative indicators of the nutritional value of the studied mushrooms. It was found that oyster mushrooms and button mushrooms are characterized by low fat content and moderate protein content. A high content of B vitamins and essential minerals was determined. Comparative analysis of the amino acid composition revealed significant differences in the content of certain amino acids between the types of mushrooms. It is important to note that Agaricus bisporus and Pleurotus ostreatus are the most demanded types of mushrooms in the Russian Federation with an annual production of about 180 thousand tons. Oyster mushrooms are distinguished by their increased carbohydrate content (3.9 g/100 g) and competitive dietary fiber content compared to traditional vegetables. Despite the non-optimal amino acid ratio in mushroom proteins, regular consumption can provide the body with essential nutrients. The lipid profile of the mushrooms is characterized by a predominance of unsaturated fatty acids (palmitoleic, oleic, linoleic). The research results can be used in the development of new food products with improved nutritional properties. The obtained data contribute to expanding knowledge about the biological value of cultivated mushrooms and their potential in creating functional foods. The study is also significant for developing recommendations for the rational use of mushrooms in various sectors of the food industry. The studied types of mushrooms are promising for the creation of new food products and their use in the food industry, which is confirmed by their high market demand and good nutritional value indicators.

SummaryTwo groups of growing pigs were fed a barley‐based diet with a low or high content of vitamin K, Biopsy specimens were taken from different skeletal muscles and from the myocardium and analysed for enzyme activities, fibre type composition and content of vitamin E. The highest vitamin E value and oxidative capacity were observed in the myocardium. The skeletal muscles with the highest oxidative capacity also possessed the greatest capacity for storage of vitamin E. The vastus médius showed the highest percentage of type I and type IIA fibres and the highest content of vitamin E. The superficial portion of the biceps femoris with the lowest percentage of type 1 and type IIA fibres had the lowest content of vitamin E. Histochemical stainings showed that type 1 and IIA fibres contained more lipid and had a greater oxidative capacity than type IIB fibres.This study shows that the content and storage capacity of vitamin E is related to the oxidative capacity of the mu.scle and the amount of lipid containing type I fibres. Furthermore, vitamin E deficiency may be associated with the occurrence of giant fibres.

Fruit based products are major part of healthy diet ever since human life began on earth. In the present study, four treatments (T0 to T4) of date based snack bar of approximately 36±2g with high nutritional value were prepared on the basis of oats supplementation. Electronic hygropalm meter was used to determined water activity. After sensory evaluation, proximate composition, pH and free fatty acids, the mineral contents were measured by using atomic absorption spectrophotometry. The hardness increased and water activity decreased significantly (p < 0.05) among the treatments. Moisture content in all treatments was low as compared to that of date paste. Maximum fat content was found in T3 (6.9%) and the minimum in T0 (2.5%). The maximum protein content was found in T3 (~14%) than all other three treatments. Significant difference (p < 0.05) was found in mineral contents of all treatments. Total sugars ranged from 50.7% to 45.9% were recorded with significant variation among treatments. Reducing sugars were high than non-reducing sugars, while acidity and free fatty acid contents were varied non-significantly among treatments. The highest score (7.1 score) of sensory evaluation recorded for T2, followed by T1 and T3 and lowest for T0. It has been concluded that the addition of oats have positive effect on acceptability and nutritional value of bars. Because of high nutritive value these bars would be healthy for consumers and motivate the food manufacturers and farmers for cottage as well as international industry.

The introduction of edible flowers into our menu and their consumption significantly increases as a result of decorative, taste or aroma qualities. Current research on the chemical composition of edible flowers indicates a high content of vitamins, mineral compounds, essential oils, fibre, mucilage and other compounds characterized by a very high antioxidant activity. The aim of the experiment was to compare the nutritional value and antioxidant activity of three annual and two perennial ornamental plant species with edible flowers: Mimulus x hybridus L. ‘Magic Yellow’ and ‘Magic Red’, Antirrhinum majus L. ‘Cavalier’, Dianthus chinensis L. ‘Chianti’, Hemerocallis x hybrida Hort. and Monarda didyma L. Among the edible flower species compared in the study, M. didyma L. showed the highest nutritional value and antioxidant activity (DPPH and ABTS). While flowers of D. chinensis L. ‘Chianti’ were characterized by highest content of antioxidants such as L-ascorbic acid, total anthocyanins, total polyphenols and ferric reducing antioxidant power (FRAP), H. × hybrida and A. majus L. ‘Cavalier’ flowers – by the highest content of total soluble sugars and sugar/acid ratio, and M. × hybridus L. ‘Magic Red’ and ‘Magic Yellow’ – by the highest content of total carotenoids.

The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M1, M2, M3, with 24% addition seeds were tested. In the meatballs from group M1, the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M2 it was 8%, 8%, and 8%; and in group M3 it was 10%, 6%, and 8%. When assessing the meatballs quality, the traits taken into account included nutritional value, physical and microbiological traits, and sensory quality. It was found that meatballs enriched with a mixture of seeds were characterized by increased nutritional value (higher content of protein and methionine, polyunsaturated fatty acids, more favorable ratio of n-6 to n-3 acids (3:1), higher content of vitamin E and fiber), brighter color, inferior tenderness compared to meatballs with the addition of wheat roll, and at the same time, desirable sensory traits and acceptable taste. The introduction of a mixture of linseed, amaranth and hemp seeds made it possible to obtain a product targeted at a wide group of consumers, including those on a gluten-free diet.