Cooking process effect on nutritional value of Sesuvium portulacastrum L. leaves in Senegal

Abstract

Background: Leafy vegetables play an important role by contributing to most nutrients intake for health and human well-being. Some of these leafy vegetables are cooked before consumption. But the effect of the cooking process on the nutritional value of leafy vegetables is not well known. This research aimed to evaluate the effect of the cooking process on the nutritional value of Sesuvium portulacastrum leaves. To do that, fresh leaves were collected, air dried and divided into raw and cooked. The raw and cooked samples were analyzed to determine the physico-chemical properties (pH, humidity, ash, polyphenols, tannins and proteins) and minerals (nitrogen, calcium, magnesium, sodium and potassium). Results: Based on physico-chemicals, the raw and cooked leaves contained a good concentration of polyphenol (155.58 mg 14.98 and 53.45 mg 10.97), tannin (107.62 mg 9.8 and 59.59 mg 4.17), nitrogen (0.41% 0.02 and 0.38% 0.02) and protein (2.59% 0.12 and 2.38% 0.14). The cooking process caused the loss of nitrogen (N), proteins, tannins and polyphenols from 8% to 66%. S. portulacastrum leaves contented also an important proportion of minerals. The raw and cooked contained sodium (30% and 21.28%), potassium (30% and 13.08%), magnesium (16.71% and 19.9%) and calcium (6.5% and 24%). The cooking process increased and reduced significantly calcium (270.42%) and potassium (56.42%), respectively. Conclusion: S. portulacastrum leaves were an important source of nutritional value that could contribute to improved health and well-being