Proximate analysis, vitamin C, anti-nutrients and mineral composition of four Nigerian species of Physalis and Solanum nigrum
Four Nigerian Physalis species (Physalis angulata, Physalis peruviana, Physalis micrantha and Physalis pubesens) and Solanum nigrum from Ile-Ife, Nigeria were evaluated for their nutritional and anti-nutritional composition using standard methods. These Physalis species were evaluated as potential vegetables and compared with indigenous vegetable all from the same family, Solanaceae. The parts of the plants used were leaves, unripe fruits and young stems, from each of the species studied, which were analyzed for proximate composition, anti-nutrients/phytochemicals, vitamin C and mineral contents. The proximate analysis revealed that all the species studied had high water content (72.80-93.27%). However, the percentage protein was low (2.87-6.83%). The anti-nutrients investigated in all the species included HCN (0.37-13.95 mg 100 g-1), saponin (0.21-0.57%) and oxalate (0.21-0.49%). The vitamin C content in the fruits of the four species of Physalis ranged between 45.97-46.97 mg 100 g-1; in the leaves and young stems of Physalis peruviana, and Solanum nigrum, a range of 42.36-46.07 mg 100 g-1 was recorded. Iron, magnesium, potassium, zinc and sodium were the most abundant minerals in the species studied. However the safest fruit is from P. micrantha since no nickel, cadmium and chromium were detected. These results indicated that the fruits of the four Nigerian species of Physalis as well as the leaves and young stems of Solanum nigrum and Physalis peruviana were excellent sources of vitamin C. Also, the anti-nutrients investigated were within the safe limits. Nickel and chromium were absent in P. angulata with trace amount of cadmium making it the only potential leafy vegetable from the studies.
Azeez, S.O. and Faluyi, J.O. (2019). Proximate analysis, vitamin C, anti-nutrients and mineral composition of four Nigerian species of Physalis and Solanum nigrum. Acta Hortic. 1238, 81-92
potential vegetables, nutritional composition, saponin, oxalate, hydrogen cyanic acid