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Nutrition and phytochemical composition of selected indigenous vegetables in Kampong Chhnang province, Cambodia
Thesis Abstract:
Nutritional deficiencies are prevalent in Cambodia because of minimal per capita intake of vegetables despite the availability of indigenous vegetables in the country. This study analyzed the nutrition and phytochemical composition of selected indigenous vegetables in Kampong Chhnang Province, Cambodia. To identify the indigenous leafy vegetables that will be subjected for proximate analysis and phytochemical testing, focused group discussions (FGDs) in Ou and Cheang Luong villages were conducted. Dwarf Water Clover (Marsilea minuta L.); Asiatic Pennywort (Centella asiatica); Water Primrose (Ludwigia adscendens); and Bitter Leaf (Glinus oppositifolius) were the vegetables identified and analyzed.
The results showed that the four vegetables have 4.5-6.5 pH, 0.02-0.035% (per 100g) Vitamin C, 0.91 to 2.33% (M/M) ash, 1.29 to 3.18% (M/M) fiber, and 0.4 to 0.53 oil and fat contents; and all these are not statistically significant at 5% level of significance.
When raw and boiled, the mineral contents of the selected indigenous vegetables contain 90 to 560 mg/100g calcium, 47 to 108 mg/100g phosphate, 0.3 to 0.8 mg/100g Zinc, and 3.0 to 16.3 mg/100g iron (Fe). Generally, the raw vegetables have higher mineral contents than the cooked ones. The null hypothesis that the amount of minerals of the sample is not significantly different from the mean is accepted.
Based on the proximate analysis, it was found that boiling Bitter Leaf and Water Primrose reduced the pH, Vitamin C, ash, fiber, oil and fat, and minerals. Their means of triplicates are not significantly different. Except for saponin and steroids content, all these indigenous vegetables contained alkaloid (dragendroff/wegner), phenolic compounds, tannins, flavonoids, terpenoids, and essential oil.
The assessment of the nutrient content of vegetables per 100 g edible portion based on the Recommended Dietary Allowance for Southeast Asia (SEA-RDAs) showed that all vegetables are good sources of iron and Vitamin C as well as calcium except for Bitter Leaf. All vegetables contain zinc but in smaller amount compared to other nutrients. Thus, these vegetables which are readily available and inexpensive when bought in the market, can contribute in providing nutrition among Cambodians.