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Medoua GN, Oldewage-Theron WH. Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa. J Food Sci Technol. 2011;51(4):736-42doi: 10.1007/s13197-011-0560-4.
Medoua, G. N., & Oldewage-Theron, W. H. (2014). Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa. Journal of food science and technology, 51(4), 736-42. https://doi.org/10.1007/s13197-011-0560-4
Medoua, Gabriel Nama, and Oldewage-Theron, Wilna H. "Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa." Journal of food science and technology vol. 51,4 (2014): 736-42. doi: https://doi.org/10.1007/s13197-011-0560-4
Medoua GN, Oldewage-Theron WH. Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa. J Food Sci Technol. 2014 Apr;51(4):736-42. doi: 10.1007/s13197-011-0560-4. Epub 2011 Oct 18. PMID: 24741168; PMCID: PMC3982004.
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J Food Sci Technol. 2014 Apr;51(4):736-42. doi: 10.1007/s13197-011-0560-4. Epub 2011 Oct 18.

Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa.

Journal of food science and technology

Gabriel Nama Medoua, Wilna H Oldewage-Theron

Affiliations

  1. Centre of Sustainable Livelihoods, Vaal University of Technology, Private Bags X021, Vanderbijlpark, 1900 South Africa ; Centre for Food and Nutrition Research, IMPM, P.O. Box 6163, Yaoundé, Cameroon.
  2. Centre of Sustainable Livelihoods, Vaal University of Technology, Private Bags X021, Vanderbijlpark, 1900 South Africa.

PMID: 24741168 PMCID: PMC3982004 DOI: 10.1007/s13197-011-0560-4

Abstract

Morogo (vegetables in Tswana) is a green leafy vegetable from the Amaranthaceae family that can be harvested from wild growing or cultivated. The objective of this study was to determine the nutritional value, the total antioxidant capacity and selected bioactive compounds present in morogo leaves, and evaluate the effect of drying and cooking. Results showed that morogo contained a significant amount of protein (3.6 ± 0.1 g/100 g FW) and minerals which the level exceed 1% of fresh weight. The total antioxidant capacity (μmole TE/ 100 g FW) determined by DPPH and FRAP assays were 118.3 ± 15.3 and 128.4 ± 11.9 respectively. Total polyphenols (109.4 ± 7.5 mg GAE/100 g FW), vitamin C (36.6 ± 1.0 mg /100 g FW) and carotenoids represented by β carotene (25.3 ± 1.3 mg /100 g FW) and xanthophylls (7.48 ± 0.31 mg /100 g FW) formed a significant part of bioactive compounds content of morogo leaves. Since the boiling can cause significant losses of compounds in the boiling water, it can be recommended to avoid cooking methods that can include a boiling step with discard of boiling water.

Keywords: Amaranthus hybridus; Leafy vegetables; Morogo; Nutritional value; Phytochemicals; Total antioxidant

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