Nutritive Value of Samma (Urtica Simensis Steudel) Leaves and Effect of Boiling on its Composition and Sensory Acceptability
| dc.contributor.advisor | Addis, Getachew (PhD) | |
| dc.contributor.author | Getachew, Eskedar | |
| dc.date.accessioned | 2022-03-31T07:41:09Z | |
| dc.date.accessioned | 2023-11-09T15:32:45Z | |
| dc.date.available | 2022-03-31T07:41:09Z | |
| dc.date.available | 2023-11-09T15:32:45Z | |
| dc.date.issued | 2011-06 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31042 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Urtica Simensis | en_US |
| dc.subject | Samma | en_US |
| dc.subject | Nutrient | en_US |
| dc.subject | Antinutrent | en_US |
| dc.subject | Boiling | en_US |
| dc.subject | Ascorbic Acid | en_US |
| dc.subject | (Vitamin C) | en_US |
| dc.subject | Oxalate | en_US |
| dc.subject | Tannin and Mineral | en_US |
| dc.title | Nutritive Value of Samma (Urtica Simensis Steudel) Leaves and Effect of Boiling on its Composition and Sensory Acceptability | en_US |
| dc.type | Thesis | en_US |