Determining the Nutrient Composition of Canola Greens and Comparing its Nutritional Values to other Cruciferous Vegetables

Recipient Organization
ALABAMA A&M UNIVERSITY
4900 MERIDIAN STREET
NORMAL,AL 35762

Performing Department
Family and Consumer Sciences

Non Technical Summary
To analyze and compare the nutrient composition and sensory evaluation of canola greens versus the nutrient and sensory evaluation of other traditional cruciferous vegetables.

Animal Health Component

80%

Research Effort Categories

Basic

20%

Applied

80%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
701	5010	1010	50%
701	1440	1010	50%

Knowledge Area
701 - Nutrient Composition of Food;

Subject Of Investigation
1440 - Cole crops; 5010 - Food;

Field Of Science
1010 - Nutrition and metabolism;

Keywords

brassica napus

canola

cruciferous vegetables

Goals / Objectives
1. To determine the nutrient composition of canola leaves. 2. To compare the nutrient composition of canola greens to other cruciferous vegetables. 3. To determine through sensory evaluation the consumer's acceptance of the flavor, texture, and appearance of canola greens. 4. To compare the sensory evaluation of canola with other cruciferous vegetables.

Project Methods
Four canola cultivars (Abiline, Plainsman, Virginia, Jetton) will be harvested from the Alabama A&M University Winfred Thomas Agricultural Research Station and two traditional cruciferous vegetables (kale and collard greens) will be purchased to be analyzed. Proximate analysis will be performed on the samples for the content of the following nutrients: carbohydrates, protein, amino acids, moisture, fat, fatty acids, magnesium, calcium, zinc, potassium, phosphorus, chromium, iron, copper, sodium, and folic acid. The acceptability of the flavor and texture and appearance of the canola greens will also be determined.

Progress 10/01/05 to 09/30/07

Outputs
Shiitake mushrooms are used as a source of protein and meaty flavor in vegetarian diets. Wood species and geographical location are two factors affecting nutrient content. Little research has been done on the nutrient content of shiitake grown in north Alabama. The purpose of this study was to compare the protein and amino acid contents of the West Wind strain of shiitake mushrooms grown on sweetgum logs soaked in tap water amended with different nitrogen solutions (urea, sulfur-coated urea, and ammonium sulfate) at different rates (0,3. and 6 g N/L water) and harvested from three successive soakings. Chemical analysis was conducted on samples for protein and amino acids. Analysis of variance showed there was no significant difference in the protein content of Shiitake grown on sweetgum logs based on type of nitrogen treatment, rate, or soak period. There was no significant difference in amino acid content based on treatment or rate. Although not statistically significant, there was a trend showing mushrooms from logs soaked at a rate of 3 g N/L water had the highest levels of each amino acid. There were significantly lower levels of amino acids in mushrooms harvested during the summer months. Nitrogen soak solutions do not appear to increase protein or amino acid content, but protein and amino acid contents of shiitake in north Alabama are better understood.

Impacts
The comparable findings for protein and amino acid content in mushrooms grown on the same wood species and in the same geographical location would aid growers and sellers want to label their product with nutritional information. Growers also benefit by learning how different soaking solutions may affect fruiting of shiitake mushrooms. Shiitake mushrooms contribute modest amounts of protein to a vegetarian diet while providing rich meaty flavor.

Publications

No publications reported this period