Hostname: page-component-848d4c4894-xfwgj Total loading time: 0 Render date: 2024-07-03T11:09:16.579Z Has data issue: false hasContentIssue false

Chemical Changes in Some Nigerian Vegetables During Growth

Published online by Cambridge University Press:  03 October 2008

O. L. Oke
Affiliation:
Chemistry Department, University of Ife, Ibadan, Nigeria

Summary

The percentage dry matter of some Nigerian vegetables increases with age. Corchorus olibrius gave the highest yield of vitamin C after five weeks, but the stage of maturity had less effect with other vegetables. The oxalic acid content of Celosea argentea was very high, approaching a lethal level. It appears that some of the vegetables are best at about six weeks from sowing from the standpoint of eating quality, oxalic acid and vitamin C content.

Type
Research Article
Copyright
Copyright © Cambridge University Press 1968

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Barakat, M. Z. & Abdalla, A. (1965). J. Food Sci. 30, 185.CrossRefGoogle Scholar
Carlens, O. (1927). Wschr. 43, 713.Google Scholar
Carter, C. W. & Thompson, R. H. S. (1949). Biochemistry in Relation to Medicine. 3rd. Ed.London: Longmans.Google Scholar
Dye, W. B. (1956). Weed 4, 55.Google Scholar
Fearon, W. R. (1948). An Introduction to Biochemistry. 3rd. Ed.London: Heinemann.Google Scholar
Hazard, R., Wurmser, L. & Cheymol, J. (1938). Chem. Zbl. 1, 26.Google Scholar
McClugage, H. B. & Mendel, L. B. (1918). J. biol. Chem. 35, 353.CrossRefGoogle Scholar
Oke, O. L. (1965). 5th Annual Conf. West Afr. Sci. Assoc., Sierra Leone.Google Scholar
van Italie, L. & Lemkes, H. J. (1917). Pharm. Weekbl. 54, 1234.Google Scholar