Proximate Composition of Amaranth (Amaranthus Hybridus) Leaves

Authors

  • Wakili, Adamu Tetfund Centre of Excellence for Integrated Farming System, Federal Polytechnic Bauchi, Bauchi State, Nigeria. Author

Keywords:

Amaranth, Proximate, Composition, Laboratory, Vegetables

Abstract

The proximate composition of Amaranth leaves (Amaranthus hybridus) was examined. The fresh sample of the experimental material was obtained from the dry season farm at Mararraba village, 20km away from Bauchi, the dual headquarters of Bauchi Local Government Area and Bauchi State.  Sample collection bag was used to convey the samples from the collection area yo the laboratory (Forestry Technology laboratory, Federal Polytechnic, Bauchi) where the sample was shade dried for five days. The dreid leaves were grounded using pestle and mortar, mixed thoroughly to obtain composite sample and pass through 2mm sieve. The analysis was conducted at Biochemistry laboratory of Federal College of Animal Health and Production Vom, Plateau State – Nigeria using the instructions of Association of Analytical Chemists (2000). The results of the analysis reveals that at the time of the analysis, the moisture content was found to be 18.85%,  Ash 11.18%, Crude protein 5.27%, Carbohydrate 9.28%, Crude fat 5.65%, and Crude fiber 41.21% respectively. The observed nutrient levels and types may add value to the dietary needs of both humans and animals. Considering its popularity among inhabitants of the tropics, as a source of food and feed, its cultivation is highly encouraged and being the most populous   leafy vegetables in terms of usage among household in the Sahelian region of the tropics, processing and packaging of its leaves will go along way in promoting food security and value to the product.

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Published

2024-08-31

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Section

Articles

How to Cite

Wakili, Adamu. (2024). Proximate Composition of Amaranth (Amaranthus Hybridus) Leaves. Journal of Science Innovation and Technology Research, 5(9). https://africanscholarpub.com/ajsitr/article/view/361

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