title: Nutrient and antinutrient composition of three varieties of Piper species.
abstract: The proximate composition of three varieties of Piper guineense (Odusa-Ibibio/Efik) viz. 'Uyat Odusa' (cultivated and peppery), 'Eting-keni Ikot' (wild forest variety) and 'Eting-keni mben inyang' (wild, riverine variety), were determined using available standard methods. Also determined were mineral, antinutrient and ascorbate levels. The cultivated pepperic variety had the highest content of crude protein and moisture (18.9% and 97% respectively) while the wild, riverine variety had the highest content of ether extract, carbohydrate and calories (7.79%, 63.38% and 398 cals respectively). The cultivated variety had appreciable amounts of phosphorus (1.12 mg/100 g), potassium (1.2 mg/100 g), sodium (0.24 mg/100 g), zinc (0.18 mg/100 g), and copper (0.18 mg/100 g) while the forest variety contained more of calcium (12.38 mg/100 g), magnesium (1.21 mg/100 g) and iron (0.85 mg/100 g). The wild riverine variety appeared to have the least mineral content but had the highest ascorbate level of 173.4 mg/100 g. Of four antinutrients assayed, the cultivated pepperic one had the least quantities while the forest variety was highest in hydrocyanic acid (85.8 mg/100 g) and glucosinolates (0.20 mg/100 g). The wild riverine variety had the highest level of total oxalate (165.0 mg/100 g). These quantities are however far below documented toxic levels.
authors.affiliation: Department of Biochemistry, University of Uyo, Akwa Ibom State, Nigeria.
authors.forename: E U
authors.initials: EU
authors.lastname: Isong
authors.forename: I B
authors.initials: IB
authors.lastname: Essien
mesh_terms: D000328:Adult; D001205:Ascorbic Acid / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D004063:Digestion; D002149:Energy Intake; D005961:Glucosinolates / Q000032:analysis; D006801:Humans; D006856:Hydrogen Cyanide / Q000032:analysis; D047348:Hydrolyzable Tannins / Q000032:analysis; D008903:Minerals / Q000032:analysis; D009549:Nigeria; D009753:Nutritive Value; D010070:Oxalates / Q000032:analysis; D019815:Oxalic Acid; D014675:Vegetables / Q000737:chemistry*
chemical_list: D004044:Dietary Proteins; D005961:Glucosinolates; D047348:Hydrolyzable Tannins; D008903:Minerals; D010070:Oxalates; D006856:Hydrogen Cyanide; D019815:Oxalic Acid; D001205:Ascorbic Acid