Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves

Abdalla, Muna; M., Attia; Yousef, M; H., Abd El-Aal

doi:10.12816/0038408

Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves

Document Type : Original Article

Authors

¹ Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alex. Univ., Alexandria, Egypt.

² Department of Environmental Studies, Institute of Graduate Studies and Research, El-Shatby, 21526, Alex. Univ., Alexandria, Egypt.

10.12816/0038408

Abstract

The impact of cooking by boiling on nutritive value of Jew’s mallow (Corchorus olitorius L.) and mallow (Malva parviflora L.) leaves were assessed by determining the proximate chemical composition, some minerals, amino acids and dietary fiber fractions. The results indicated that the raw and cooked leaves of Jew’s mallow and mallow (on dry weight basis) contained high crude protein in a range of (36.73-44.77%), crude fibers (9.81-12.73%) and total ash content (9.30-16.85%), but low in crude fat (1.05-3.39%). The energy values ranged between 259.7 and 285.29 k cal/100g. The raw and cooked leaves had high content of total dietary fiber (32.74-41.45%), insoluble dietary fiber (26.10-32.51%), soluble dietary fiber (6.64-8.94%). The neutral detergent fiber were in range of (20.94 to 28.98%), acid detergent fiber (16.97-25.61%) and acid detergent lignin (7.00-8.93%). The sample contained high potassium content (856-1020 mg/100g) followed by calcium (216.5-412.5mg/100g) and magnesium (170-206 mg/100g) and low content of iron (4.68-5.31mg/100g). Cooking of Jew’s mallow and mallow leaves significantly (P≤ 0.05) increased the crude fiber, non reducing sugars, soluble dietary fiber, acid detergent fiber, cellulose, phosphorus and sodium. Whereas, significantly (P≤ 0.05) decreased the reducing sugars, hemicelluloses, calcium and magnesium. All samples contained adequate amounts of the essential and non essential amino acids except that of methionine, which was considered as the first limiting amino acid, followed by leucine and phenylalanine. Both of the cooked leaves can be suggested to act as a functional food.

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