Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts.
This study was carried out to analyze the analytic chemical composition and minerals content of yellow velvetleaf (Limnocharis flava L. Buchenau) edible parts collected from waterways at Sebauh, Bintulu, Sarawak, Malaysia in early July 2008 using standard method of food analysis. The edible parts o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Asian Network for Scientific Information
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13099/ |
| _version_ | 1848842019099639808 |
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| author | Saupi, Noorasmah Zakaria, Muta Harah Bujang, Japar Sidik |
| author_facet | Saupi, Noorasmah Zakaria, Muta Harah Bujang, Japar Sidik |
| author_sort | Saupi, Noorasmah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was carried out to analyze the analytic chemical composition and minerals content of yellow velvetleaf (Limnocharis flava L. Buchenau) edible parts collected from waterways at Sebauh, Bintulu, Sarawak, Malaysia in early July 2008 using standard method of food analysis. The edible parts of L. flava high in total carbohydrate by difference (14.56±0.14%) and gross calorific value (343.26±9.75 kJ/100 g), but low in moisture (79.34±0.15%), ash (0.79±0.03%) and crude protein content (0.28±0.01%) in dry weight basis. However, the crude fat (1.22±0.01%) and crude fiber content (3.81±0.04%) were within the range of Malaysian leafy vegetables. The high concentration of K (4202.50±292.37 mg/100 g), Ca (770.87±105.26 mg/100 g, Cu (8.31±1.83 mg/100 g), Mg (228.10±15.26 mg/100 g) and Zn (0.66±0.05 mg/100 g) were found in edible parts of L. flava. The concentration of Na (107.72±17.15 mg/100 g) was much higher when compared to the recommended dietary allowances. Thus, the edible parts of L. flava provide good sources of minerals such as potassium, calcium, magnesium and copper. However, nutritive value analyzed should not be the exclusive criteria for judging the consumptive significance of the edible parts. Besides, others factors such as palatability should also be taken into consideration. |
| first_indexed | 2025-11-15T07:52:28Z |
| format | Article |
| id | upm-13099 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:52:28Z |
| publishDate | 2009 |
| publisher | Asian Network for Scientific Information |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-130992014-05-12T01:26:44Z http://psasir.upm.edu.my/id/eprint/13099/ Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. Saupi, Noorasmah Zakaria, Muta Harah Bujang, Japar Sidik This study was carried out to analyze the analytic chemical composition and minerals content of yellow velvetleaf (Limnocharis flava L. Buchenau) edible parts collected from waterways at Sebauh, Bintulu, Sarawak, Malaysia in early July 2008 using standard method of food analysis. The edible parts of L. flava high in total carbohydrate by difference (14.56±0.14%) and gross calorific value (343.26±9.75 kJ/100 g), but low in moisture (79.34±0.15%), ash (0.79±0.03%) and crude protein content (0.28±0.01%) in dry weight basis. However, the crude fat (1.22±0.01%) and crude fiber content (3.81±0.04%) were within the range of Malaysian leafy vegetables. The high concentration of K (4202.50±292.37 mg/100 g), Ca (770.87±105.26 mg/100 g, Cu (8.31±1.83 mg/100 g), Mg (228.10±15.26 mg/100 g) and Zn (0.66±0.05 mg/100 g) were found in edible parts of L. flava. The concentration of Na (107.72±17.15 mg/100 g) was much higher when compared to the recommended dietary allowances. Thus, the edible parts of L. flava provide good sources of minerals such as potassium, calcium, magnesium and copper. However, nutritive value analyzed should not be the exclusive criteria for judging the consumptive significance of the edible parts. Besides, others factors such as palatability should also be taken into consideration. Asian Network for Scientific Information 2009 Article PeerReviewed Saupi, Noorasmah and Zakaria, Muta Harah and Bujang, Japar Sidik (2009) Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. Journal of Applied Sciences, 9 (16). pp. 2969-2974. ISSN 1812-5654; ESSN:1812-5662 http://scialert.net/jindex.php?issn=1812-5654 10.3923/jas.2009.2969.2974 English |
| spellingShingle | Saupi, Noorasmah Zakaria, Muta Harah Bujang, Japar Sidik Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. |
| title | Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. |
| title_full | Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. |
| title_fullStr | Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. |
| title_full_unstemmed | Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. |
| title_short | Analytic chemical composition and mineral content of yellow velvetleaf (Limnocharis flava L. Buchenau)’s edible parts. |
| title_sort | analytic chemical composition and mineral content of yellow velvetleaf (limnocharis flava l. buchenau)’s edible parts. |
| url | http://psasir.upm.edu.my/id/eprint/13099/ http://psasir.upm.edu.my/id/eprint/13099/ http://psasir.upm.edu.my/id/eprint/13099/ |