Waterleaf (Talinum triangulare) alleviates micronutrient deficiency

What is it about?

To alleviate hidden hunger on a long term basis, there is need to establish the nutrient composition of vegetables and determine the level of their incorporation into diets to meet body requirements of relevant vitamins and minerals. This research was done to evaluate the nutrient composition and changes in nutrients induced by processing and storage of an underutilized leafy vegetable (Talinum triangulare) with good potentials for alleviating micronutrient malnutrition. Talinum triangulare is popularly known as water leaf. Changes in carotenoids, chlorophylls, selected vitamins (ascorbic acid, riboflavin, thiamin, vitamin K and niacin) and minerals (potassium, calcium, magnesium, zinc and iron) of T. triangulare leaf during moist heat treatment and storage (28±20C) were evaluated. HPLC was used to determine the carotenoid profile. Results indicated that the raw leaf contained moderate amounts of lutein (124.03µg/gdwt) and total β-carotene (45.42µg/gdwt). Cooking and storage significantly (p > 0.05) increased the contents of Total- β-carotene. Cooked leaf samples contained more trans/cis-isomers of β-carotene than raw and stored samples. Initial concentration of chlorophyll a, chlorophyll b and chlorophyll a/b ratio were 2.62, 0.94mg/100gfwt and 2.78 respectively. Talinum triangulare is rich in carotenoids (lutein and zeaxanthin-which are powerful antioxidants that promote the health of the eye). It is low in calories and high in fibre. T. triangulare improves memory, perception, and cognitive abilities; sensitizes the neurons in the cerebrum; has anti-fungal; anti-bacterial; and anti-inflammatory properties. It also has strong antioxidant properties T triangulare was found to be a good source of magnesium, ascorbic acid and zinc. Cooking decreased the contents of chlorophylls, water-soluble vitamins and minerals significantly (p>0.05), but remarkably increased the pro-vitamin A content of T. triangulare. Storage resulted in the reduction of vitamins and minerals. The levels of β-carotene (pro-Vitamin A) in cooked water leaf, riboflavin, ascorbic acid and phylloquinone are adequate to meet their corresponding in Recommended Daily Allowances (RDA) s for children and adults. The carotenoid content and profile of waterleaf were studied. Its vitamin and mineral composition, as well as the chlorophyll content, were evaluated. The change in nutrients during the short term storage of the this green leafy vegetable was also evaluated.

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Photo by Walter Martin on Unsplash

Photo by Walter Martin on Unsplash

Why is it important?

Waterleaf contains vitamins, minerals and carotenoids that promote the health of individuals and combat micronutrient deficiency. It is important to consume water leaf to improve health and longevity,

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