International Journal of Nutrition and Food Sciences

Submit a Manuscript

Publishing with us to make your research visible to the widest possible audience.

Propose a Special Issue

Building a community of authors and readers to discuss the latest research and develop new ideas.

Research Article |

Comparison of Nutritional Composition, Antinutritional Factors and Antioxidant Potentials of Orange-Fleshed Sweet Potato Leaves

There is increasing consumer demand for functional and bioactive ingredients in foods to promote human health and ensure nutrition security in the developing regions of the world. Locally produced staples can be improved with specific micronutrients using conventional breeding methods. Orange fleshed sweet potatoes are a new variety of sweet potatoes; bred to produce nutrient dense products which can curb micronutrient deficiencies.In order to address vitamin A, macronutrient, and micronutrient deficits in sub-Saharan Africa and Asia, OFSP (Orange fleshed sweet potato) leaves can be used. In this study, the nutritional composition and antinutritional composition, and in vitro antioxidant potentials of orange-fleshed sweet potato (OFSP) leaves compared to fluted pumpkin (Telfairia occidentalis) leaves were investigated. Fresh OFSP and pumpkin leaves were washed, dried, pulverized into powder and used for subsequent analysis. The OFSP contained higher (p ≤ 0.05) contents of protein, ash, dietary fiber, amino acids, minerals, β -carotene, vitamins C, D and E, lutein, total anthocyanin, phytochemicals, and antioxidant activities than fluted pumpkin leaves. The use of OFSP leaves could aid the reduction of micronutrient deficiencies and hidden hunger in poor urban and rural communities in developing countries including Nigeria. The high potassium content of OFSP leaves is advantageous to reduce hypertension and alleviate the scourge of cardiovascular diseases.

Orange Fleshed Sweet Potatoes Leaves, Pumpkin Leaves, Phytochemicals, Nutrients, Antioxidants

APA Style

Oboh, H. A., Chinma, C. E., Olumese, F. E., Oseren, K., Aluyor, A., et al. (2023). Comparison of Nutritional Composition, Antinutritional Factors and Antioxidant Potentials of Orange-Fleshed Sweet Potato Leaves. International Journal of Nutrition and Food Sciences, 12(6), 184-192.

ACS Style

Oboh, H. A.; Chinma, C. E.; Olumese, F. E.; Oseren, K.; Aluyor, A., et al. Comparison of Nutritional Composition, Antinutritional Factors and Antioxidant Potentials of Orange-Fleshed Sweet Potato Leaves. Int. J. Nutr. Food Sci. 2023, 12(6), 184-192. doi: 10.11648/j.ijnfs.20231206.14

AMA Style

Oboh HA, Chinma CE, Olumese FE, Oseren K, Aluyor A, et al. Comparison of Nutritional Composition, Antinutritional Factors and Antioxidant Potentials of Orange-Fleshed Sweet Potato Leaves. Int J Nutr Food Sci. 2023;12(6):184-192. doi: 10.11648/j.ijnfs.20231206.14

Copyright © 2023 Authors retain the copyright of this article.
This article 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.

1. Dixon, B. M Harris, E. M (2004) Nigeria food consumption and nutrition survey, 2001-2003.
2. Nyanchoka M. A van Stuijvenberg, M. E Tambe A. B Zuma M. K Mbhenyane, X. G (2022). Fruit and Vegetable Consumption Patterns and Risk of Chronic Diseases of Lifestyle among University Students in Kenya. Int. J. Environ. Res. Public Health. 19: 6965. https:// doi. org/10.3390/ijerph19126965.
3. Miller Jones J. (2004). Dietary fibre intake, disease prevention, and health promotion: An overview with emphasis on evidence from epidemiology. In: Bioactive Carbohydrates for Food and Feed. JW van der Kamp ed. Academic Publishers, Wageningen, Netherlands.
4. Ukom A. N. and Obi J. A (2018). Comparative Evaluation of the Nutrient Composition and Phytochemical Content of Selected Vegetables Consumed in Nigeria. International Letters of Natural Sciences 71: 43-50.
5. Uusiku N. P. Oelofse A. Duodu K. G. Bester M. J Faber, M. (2010). Nutritional value of leafy vegetables of sub-Saharan Africa and their potential contribution to human health: A review. Journal of food composition and analysis, 23(6): 499-509.
6. Nelson D. L M. E, Cox (2005). Lehninger principles of Biochemistry 4th ed. Palpigraph Macmillan Company, New York/Basinstoke pp1-1119.
7. Bouis H. E. Saltzman A (2017). Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016. Global food security 12: 49-58.
8. Morris M. C, Wang Y, Barnes L. L, Bennett D. A, Dawson-Hughes B, Booth S. L. (2018). Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study. Neurology. 16; 90(3): e214-e222.
9. Heuzé V. Tran G. Hassoun P. Renaudeau D. and Bastianelli D.(2015). Sweet potato (Ipomoea batatas) tubers. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO.
10. Khush G. S. Lee S., Cho J.-I., Jeon J.-S. (2012). Biofortification of crops for reducing malnutrition. Plant. Biotechnol. Rep. 6: 195–202.
11. AOAC (1990). Official Methods of Analysis. Association of Official Analytical Chemists, Washington DC.
12. AOAC. Official Methods of Analysis. (2005). In The association of official analytical chemists (18th ed.) North Fredrick Avenue Gaithersburg, Maryland. Latta M. Eskin M. (1980). A simple method for phytate determination. Journal of Agricultural and Food chemistry, 28: 1313-1315.
13. Latta M. Eskin M. (1980). A simple method for phytate determination. Journal of Agricultural and Food chemistry, 28: 1313-1315.
14. Udomkun P. Tirawattanawanich C. Ilukor J. Sridonpai P. Njukwe E. Nimbona P Vanlauwe B. (2019). Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content. Food chemistry, 286: 651-658.
15. Jensen A. (1978). Chlorophylls and carotenoids. In J. A. Hellebust, & J. S. Craigie (Eds.), Handbook of physiological methods and biochemical methods. pp 5-70. Cambridge: Cambridge University Press.
16. Benderitter M. Maupoil V. Vergely C. Dalloz F. Briot F. Rochette L. (1998). Studies by electron paramagnetic resonance of the importance of iron in the hydroxyl scavenger properties of ascorbic acid in plasma: Effects of iron chelators. Fundamentals Clinical Pharmacology. 12: 510–516.
17. Sami R. Li Y. Qi B. Wang S. Zhang Q. Han, F, Ma Y, Jing J, Jiang L, (2014). HPLC Analysis of Water-soluble Vitamins (B2, B3, B6, B12, and C) and Fat-soluble Vitamins (E, K, D, a, and β-carotene) of Okra (Abelmoschus Esculentus).
18. AACC (1999). Method 56-30-water hydration capacity of protein materials, Reappr. Approved Methods of the American Association of Cereal Chemists. The Association, St Paul, MN.
19. Chinma C. E. Abu JO. Asikwe B. N. Sunday T. & Adebo, O. A. (2021). Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours. LWT-Food Science and Technology 140: 110-749.
20. Chinma C. E. Ilowefah, M. Shammugasamy B. Ramakrishnan Y. Muhammad, K. (2014). Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations. International Journal of Food Science & Technology, 49: 2204-2213.
21. Singeleton, V. L., Orthofer, R Lamuel-raventos, R. M. (1999). Analysis of total phenols and other oxidation substrate and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymology, 299: 152–178.
22. Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline content in Burkina Faso honey, as well as their radical scavenging activity. Food Chemistry, 91, 571–577.
23. Fuleki T Francis F. J. (1968). Quantitative Methods for Anthocyanins; Blackwell Publishing Ltd.: Hoboken, NJ, USA, 33: 266–274.
24. Liu Y. Perera CO. Suresh V (2007). Comparison of three chosen vegetables with others from Southeast Asia for their lutein and zeaxanthin content. Food Chemistry, 101(4): 1533-1539.
25. Gyamfi M. A. Yonamine M. Aniya Y. (1999). Free-radical scavenging action of medicinal herbs from GhanaThonningia sanguinea on experimentally induced liver injuries. General pharmacology, 32: 6661-6667.
26. Cai Y. Luo Q. Sun, M. Corke H. (2004). Antioxidant activity and phenolic compounds of traditional Chinese medicinal plants associated with anticancer. Life Science, 74: 2157-218. Cambridge University Press.
27. Manikyam H. K. Joshi S. K. Vakadi S. Patil S. B. (2021). Anticancer activity of terpenoid saponin extract of Psidium guajava on MCF-7 cancer cell line using DAPI and MTT assays. African Journal of Pharmacy and Pharmacology, 15(12): 206-211.
28. Kumar D, Satendra K Shekhar C. (2020). Nutritional components in green leafy vegetables: A review Journal of Pharmacognosy and Phytochemistry 9(5): 2498-2502.
29. Beaulah A. C, Rajamanickam Swaminathan, V. (2020). Nutritive Values and Importance of Tropical Green Leafy Vegetables in Human Diet – A Review. Int. J. Curr. Microbiol. App. Sci. 9(09): 656-669.
30. Da Silva D. J. C. Imai S. (2017). Vegetables consumption and its benefits on diabetes. Journal of Nutritional Therapeutics. 6(1): 1-10.
31. Onomi S, Okazaki Y, KatayamaT (2004). Effect of dietary level of phytic acid on hepatic and serum lipid status in rats fed a high sucrose diet. Bioscience. Biotechnol Biochem. 68(6): 1379-1381.
32. Carazo A. Macáková K. Matoušová K. Krčmová LK. Protti M. Mladěnka P. (2021). Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity. Nutrients. 13(5): 1703. doi: 10.3390/nu13051703. PMID: 34069881; chemists (18th ed.) North Fredrick Avenue Gaithersburg, Maryland.
33. Cocate P. G. Natali A. J. Alfenas RG. de Oliveira A. (2015). Carotenoid consumption is related to lower lipid oxidation and DNA damage in middle-aged men. Br. J. Nutr. 114: 257–264. doi: 10.1017/S0007114515001622.
34. Maseko, I.; Mabhaudhi, T.; Tesfay, S.; Araya, H. T.; Fezzehazion, M.; Plooy, C. P. D. (2018). African leafy vegetables: A review of status, production, and utilization in South Africa. Sustainability 10: 16.
35. Rana A, Santiya M, Dhewa T, Mishra V, Aluko, RE(2022). Health benefits of polyphenols: A concise review. J. FoodBiochem 46(10): 3569-4805.
36. Delchier N, Herbig A. L, Rychlik M, Renard C. M(2016). Folates in fruits and vegetables: Contents, processing, and stability. Comprehensive Reviews in Food Science and Food Safety 15(3): 506-528.
37. Ejoh S. I, Wireko-Manu F. D, Page D. and Renard CMG (2019). Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria African Journal of food science. 13(9) 191-195.
38. Aja P. M, Ale B. A, Ekpono E. U, Nwite I, Aja L, Asouzu N. C, Njoku A. (2021). Amino acid profiles of Solanum aethiopicum, Amaranthus hybridus, and Telfairia occidentalis, common leafy vegetables in Nigeria. Sci Prog. 104(3): 368504211032079. doi: 10.1177/00368504211032079.PMID 34261343.
39. Omoyeni O. A, Olaofe O, Akinyeye, R. O (2015). Amino Acid Composition of Ten Commonly Eaten Indigenous Leafy Vegetables of South-West Nigeria. World Journal of Nutrition.
40. Usunobun, U. and Egharebva, E (2014). Phytochemical Analysis, Proximate and Mineral Composition And In Vitro Antioxidant Activities In Telfairia Occidentalis Aqueous Leaf Extract. Journal of Basic and Applied Sciences 1(1): 74–87.
41. Asaolu S. S, Adefemi O. S, Oyakilome I. G, Ajibulu K. E Asaolu M. F.(2012). Proximate and mineral composition of Nigerian leafy vegetables. Journal of Food Research. 1: 214-218.
42. Fagbohun E. D, Lawal O. U, Ore M. E. (2012). “The proximate, mineral and phytochemical analysis of the leaves of Ocimum g., Lasianthera m. Scandens a. and L. guinesis and their medical value”. International of Applied Biological Pharmaceutical Technology, 3: 15-22.
43. Olowoyo P, Okekunle AP Ojagbemi A Akpa O. M, Akinyemi R, Lackland, D, Bruce B, Ovbiagele, Owolabi, M. (2021). Green leafy vegetable intakes are inversely related to the incidence of stroke, European Journal of Preventive Cardiology, 28: (18), e21–e23.
44. Whelton PK, He J, Cutler JA, Brancati FL, Appel LJ, Follmann D, Klag MJ. (1997). Effects of oral potassium on blood pressure. Meta analysis of randomized controlled clinical trials. JAMA. 277(20): 1624–32. DOI: 10.1001/jama.1997.03540440058033. PMID 9168293. 32.
45. Romani AMP. (2013). Chapter 3. Magnesium in Health and Disease. In Astrid Sigel; Helmut Sigel; Roland K. O. Sigel. Interrelations between Essential Metal Ions and Human Diseases. Metal Ions in Life Sciences 13. Springer. 49–79. DOI: 10.1007/978-94-007-7500-8_3. 34.
46. FNB. (1997). Food and Nutrition Board, Institute of medicine: Dietary reference intakes for calcium, phosphorus, magnesium. Washington DC, National Academy Press.
47. Ross CA, Jones G, Abrams SA, Kovacs CS, Aloia JF, Manson JE, Brannon PM, Mayne ST, Clinton SK, Rosen CJ, DurazoArvizu RA, Shapses SA, Gallagher JC, Gallo RL. Dietary reference intakes for calcium and vitamin D. Institute of Medicine, National Academy of Science; 2010.
48. Onwordi C. T, Anuoluwa I, Ogungbade M Adedoja I Wusu D. (2009). The proximate and mineral composition of three leafy vegetables commonly consumed in Lagos, Nigeria. African Journal of pure and Applied chemistry3(6) 102-107.
49. Grim CE, Luft FC, Miller JZ, Meneely GR. (1980). Racial differences in blood pressure in Evans County, Georgia: relationship to sodium and potassium intake and plasma renin activity. Journal of Chronicle Diseases. 1980; 33(2): 87–94. DOI: 10.1016/0021-9681(80)90032-6. PMID 6986391 31.
50. Johnson-Wimbley T. D Graham D. Y. (2011). Diagnosis and management of iron deficiency anemia in the 21st century. Ther. Adv. Gastroenterol. 4: 177- 184. 5.
51. Nestel, P (1993). Food Fortification in Developing Countries. US Agency for International Development.
52. Krochmal-Marczak B, Cebulak T, Kapusta I, Oszmiański J, Kaszuba J, Żurek N. (2020). The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe. Molecules. 25(15) 3473.
53. World Health Organization (WHO) (2018). Increasing Fruit and Vegetable Consumption to Reduce the Risk of Non-Communicable Diseases. In World Health Organization, E-Library of Evidence for Nutrition Actions (eLENA); World Health Organization: Geneva, Switzerland, 2018.