Chief EditorT. Mohapatra
Print ISSN 0367-8245
Online ISSN 0976-058X
NAAS Rating 5.20
COMPARISON OF CHEMICAL ANALYSIS OF ASPARAGUS OFFICINALIS AND CHLOROPHYTUM COMOCUM; IRANIAN PLANT FOODS
comocum root tubers were evaluated for chemical composition. The stem contained total ash
(10.70%),crude protein: (32.69%), crude fat (3.44%), crude fiber: (18.50%), and carbohydrates, (34.67%).
Stem also had high energy value (384.27kcal/100g dry weight), and on mg/100g drywt basis K (10.94),
Na (1.84), Ca (0.67), Fe (0.19), and Zn (2.60). The root tubers contained mineral matter (10.38%),crude
protein: (4.54%), crude fat (2.00%), crude fiber: (17.24%), and carbohydrates: 65.84%. The leaves and
stem also had high energy content (299.52kcal/100g). Comparing proximate nutrients and minerals of
the stem and fruit, the results indicated that Asparagus officinalis stem could be a good supplement for
some nutrients such as protein, potassium, and carbohydrates. The stem could be exploited as a
carbohydrate supplement for cereal-based diets in poor rural communities, while Chlorophytum comocum
root could be a good supplement for some nutrients such as calcium, fibre and carbohydrates.
- Aberoumand, A. and Deokule, SS. (2008). Pakistan J Nutr, 7 : 582-585.
- Abuye, C. et al (2003).East African Med J, 80: 247-252.
- Aletor,V. and Adeogun, O. (1995). Food Chem. 53: 375-379.
- AOAC (1990) Official Methods of Analysis, 14th edition, Association of Official Analytical Chemists, Washington DC.
- Arlington, Virginia, USA.
- Vol. 44, No. 1, 2010 61
- Asibey-Berko, E. and Tayie, F. (1999) Ghana J Sci. 39: 91-92.
- Burlingame,B.(2000) J.FoodCompandAnal.13:99-100.
- Edmonds, J. and Chweya J. (1995) Black Nightshades, Solanum nigrum L. and Related Species. Promoting the
- Conservation and Use of Underutilized and Neglected Crops. Taylor & Francis, London. pages.221-234.
- Faruq, U.et al (2002) Niger J of Basic Appl Sci, 11: 157-164.
- Funtua I.(2004) Instrumentation Sci Technol, 32: 529-536.
- Funtua, I.and Trace J. (1999). Plant Foods Human Nutr, 17: 293-297.
- Ifon, E. and Bassir O.(1980). Food Chem. 5: 231-235.
- Isong E. and Idiong U. (1997) Plant Foods Human Nutr. 51: 79-84.
- Mottram DS. et al (2002). Nature, 419: 449-450.
- Pearson, D. (1999). Ghana J Sci, 39: 91- 92.
- Plessi, M.et al(1999). J Food Comp Anal. 12: 91-96.
- Sena L. et al (1998). Plant Foods Human Nutr. 52: 17-30.
- Vadivel V. and Janardhanan K. (1999). Plant Foods Human Nutr, 55: 369-381.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.