Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia
The availability of indigenous leafy vegetables abundantly available in rural communities’ surroundings plays important role in its sustainability. A study was conducted at three native markets in Bintulu Division of Malaysia: Bintulu (N 3º10’29.5″ E 113º02’27.8″)Tatau (N 2º52’34.4″ E 112º51’09.6″)...
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| Format: | Article |
| Language: | English |
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Scientific Array
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79421/1/Diversity%2C%20utilization%20and%20proximate%20composition%20of%20indigenous%20leafy%20vegetables%20consumed%20in%20Malaysia.pdf |
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| author | Saupi, Noorasmah Saidin, Ainul Asyira Zakaria @ Ya, Muta Harah Sarbini, Shahrul Razid |
| author_facet | Saupi, Noorasmah Saidin, Ainul Asyira Zakaria @ Ya, Muta Harah Sarbini, Shahrul Razid |
| author_sort | Saupi, Noorasmah |
| collection | UPM |
| description | The availability of indigenous leafy vegetables abundantly available in rural communities’ surroundings plays important role in its sustainability. A study was conducted at three native markets in Bintulu Division of Malaysia: Bintulu (N 3º10’29.5″ E 113º02’27.8″)Tatau (N 2º52’34.4″ E 112º51’09.6″) and Sebauh(N 3º06’38.6″ E 112º16’05.7″) to determine the plant species frequently used as leafy vegetables by the locals. The structured questionnaire was distributed to identify the species consumed and gather the information on species used for food consumption, vernacular name and utilization methods. Twenty species from 18 different families were identified with Euphorbiaceae dominated by three species. The locals used the indigenous leafy vegetables (ILV) in the preparation of fried vegetables, eaten raw, fermented and seasoning. The proximate composition conducted on 13 species of ILV revealed that these vegetables contains significantly high moisture (63.83 – 88.08%), fiber (9.20 – 27.39%) and carbohydrate (33.33 – 61.32%) contents whereas the fat (0.09 – 1.09%), proteins (0.25 – 1.65%) and energy (128.89 – 277.53 Kcal/100g) are low. The consumption of the ILV are recommended due to its potential to supply adequate intake of essential nutrients. Further study on the nutritional values of the ILV should be conducted to reveal many information on its nutritional values. |
| first_indexed | 2024-03-06T10:25:34Z |
| format | Article |
| id | upm.eprints-79421 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:25:34Z |
| publishDate | 2019 |
| publisher | Scientific Array |
| record_format | dspace |
| spelling | upm.eprints-794212021-04-05T21:49:35Z http://psasir.upm.edu.my/id/eprint/79421/ Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia Saupi, Noorasmah Saidin, Ainul Asyira Zakaria @ Ya, Muta Harah Sarbini, Shahrul Razid The availability of indigenous leafy vegetables abundantly available in rural communities’ surroundings plays important role in its sustainability. A study was conducted at three native markets in Bintulu Division of Malaysia: Bintulu (N 3º10’29.5″ E 113º02’27.8″)Tatau (N 2º52’34.4″ E 112º51’09.6″) and Sebauh(N 3º06’38.6″ E 112º16’05.7″) to determine the plant species frequently used as leafy vegetables by the locals. The structured questionnaire was distributed to identify the species consumed and gather the information on species used for food consumption, vernacular name and utilization methods. Twenty species from 18 different families were identified with Euphorbiaceae dominated by three species. The locals used the indigenous leafy vegetables (ILV) in the preparation of fried vegetables, eaten raw, fermented and seasoning. The proximate composition conducted on 13 species of ILV revealed that these vegetables contains significantly high moisture (63.83 – 88.08%), fiber (9.20 – 27.39%) and carbohydrate (33.33 – 61.32%) contents whereas the fat (0.09 – 1.09%), proteins (0.25 – 1.65%) and energy (128.89 – 277.53 Kcal/100g) are low. The consumption of the ILV are recommended due to its potential to supply adequate intake of essential nutrients. Further study on the nutritional values of the ILV should be conducted to reveal many information on its nutritional values. Scientific Array 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/79421/1/Diversity%2C%20utilization%20and%20proximate%20composition%20of%20indigenous%20leafy%20vegetables%20consumed%20in%20Malaysia.pdf Saupi, Noorasmah and Saidin, Ainul Asyira and Zakaria @ Ya, Muta Harah and Sarbini, Shahrul Razid (2019) Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia. Journal of Agriculture Food and Development, 5. pp. 1-8. ISSN 2415-0142 https://scientificarray.org/jafdev/jafdev-v5a1/ 10.30635/2415-0142.2019.05.1 |
| spellingShingle | Saupi, Noorasmah Saidin, Ainul Asyira Zakaria @ Ya, Muta Harah Sarbini, Shahrul Razid Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia |
| title | Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia |
| title_full | Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia |
| title_fullStr | Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia |
| title_full_unstemmed | Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia |
| title_short | Diversity, utilization and proximate composition of indigenous leafy vegetables consumed in Malaysia |
| title_sort | diversity utilization and proximate composition of indigenous leafy vegetables consumed in malaysia |
| url | http://psasir.upm.edu.my/id/eprint/79421/1/Diversity%2C%20utilization%20and%20proximate%20composition%20of%20indigenous%20leafy%20vegetables%20consumed%20in%20Malaysia.pdf |
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