Utilization of bean leaves as a cheap source of vitamin a, iron and zinc in the diet

Abstract

Varieties of legumes are recognized as an important source of protein and dietary minerals by a number of ethnic groups in East, South and Central Africa. Among the legume that is preferred by most Africans are the bean varieties. Beans are consumed in many forms: the young leaves, green pods, and fresh bean grains are used as vegetables Apart from alleviating food insecurity, the bean leaves, green bean pods and fresh bean grains are good sources of micronutrients especially vitamin A iron and zinc.(Mamiro et al 2012). Methodology Vitamin A was analyzed as beta carotene . The carotenoids were extracted using acetone, the acetone was evaporated and the residue mixed with petroleum ether to dissolve beta carotene. This was then passed through an activated silica gel column to separate the beta carotene from the other carotenoids. The absorbance was read and then vitamin a content calculated using a constant from the standard curve. Zinc and Iron were determined by digesting ash from dry samples of bean leaves with 20% hydrochloric acid. The resulting solution was filtered into a volumetric flask made to the mark with distilled water. The values were read from this solution using the AAS machine