Nutritive Value of Samma (Urtica Simensis Steudel) Leaves and Effect of Boiling on its Composition and Sensory Acceptability
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Date
2011-06
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Addis Ababa University
Abstract
The nutrient and anti nutrient levels of raw Samma leaves (Urtica Simensis) grown in
Ethiopia, specifically Deberebrhan, Fitche and Ambo were investigated using standard
analytical methods. The effect of boiling at different duration on nutri ent and anti nutrient
content of Samma leaves (Urtica Semens is) collected from Deberebrhan was also
investigated. Samma leaves were boiled at 96°C ± 2 at different length of time such as 5min,
10 min,15 min, 20 min, 25 min and 30 min and each raw samples and boiled samples were
analysed for Proximate composition, Ascorbic Acid (vitamin C), Antinutrients (Condensed
Tannin and Oxalate), Minerals (Fe, Ca, Zn) and Sensory evaluation. The ranges of moisture,
crude protein, crude fat, crude fibre and total ash in raw Samma (Urtica Simensis) leaves
collected from the three areas were found to be 76.8-78.9 %, 25. 1-26.3 %, 2.2-2.3 %, 8.5-9.4
% and 20.8-26.4 %, respectively. The values of crude fat, crude fibre and total ash reduced
after boiling with ranges of (2.3-0.55%, 8.47-7.51 %,25.4-15.9 %) and increased the moisture
and crude protein (78.9-89.09%, 26.3-30.95), respectively. The ranges of mineral contents of
raw Samma leaves (Urtica Simensis) of iron, zinc and calcium were 38.4-47.0, 2.87-5 .8 and
768.6-793.4 mg/ IOOg, respectively and the values were reduced after boiling with ranges of
(42.3-29.2, 4.90-2.09, and 768.6-392.37-492.45%), respectivel y. Raw Samma leaves were
found to be rich in vitamin C (82.65-84.3%). The percentage loss was very high for Ascorbic
Acid (vitamin C) when boiling time increases (90-100%). Raw Samma leaves also contained
Tannin (25.3-27.0 mg/I OOg) and oxalate (8.59- 9.33 mg/IOOg) and these values reduced after
boiling 25.3-9.0 in Tannin and 9.3-1.77 mg/IOOg in oxalate. The study showed that these
indigenous leafy vegetable has high nutritive contents and their consumption need to be
promoted in the various region of the country.
Key Words: Urtica Simensis (Samma), Nutrient, Antinutrent, Boiling, Ascorbic Acid
(Vitamin C), Oxalate, Tannin and Mineral.
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Keywords
Urtica Simensis, Samma, Nutrient, Antinutrent, Boiling, Ascorbic Acid, (Vitamin C), Oxalate, Tannin and Mineral