+44 1625708989Nutritional, Antioxidant and Antimicrobial of the Fermented leaves of Kawal (Cassia obtusifolia) from two Sudanese Regions
Author(s): Nosyba A. Ibrahim1,2, Elgasim A. Elgasim1 , Sulafa B. H. Hashim2,3, Nasir A. Ibrahim4 * , Moodi Saham Alsubeie4 ,Nosiba S Basher4 ,Haroon Elrasheid Tahir3 , Amer Ali Mahdi5 , Faiza I.A. AbdellaThis study was conducted to investigate various nutrients and phytochemicals in kawal (Cassia obtusifolia) fermented leaves. Al-Genina Kawal (AK) had higher protein content, soluble protein fractions, protein digestibility, Ca, K, Mg, P, Mn, Fe, and Zn than Sinnar Kawal (SK). The most abundant minerals were Ca, K, and P. Both AK and SK were rich in essential fatty acid omega 6 (45.52% and 42.43%, respectively). Generally, AK and SK had low vitamin content except for vitamin C, with 90 and 67 mg/100g, respectively. Both AK and SK exhibited good antioxidant potential. AK had more phenolic content (290 mg GAE/100g) than SK (200 mg GAE/100g), however, the latter had higher flavonoids. Although the antimicrobial activity was found to be dose-dependent, SK had higher antimicrobial activity than AK. AK did not exhibit antifungal activity towards Candida albicans, while SK created a 10 mm inhibition zone, higher than reference antifungal Coltrimaxole (7.7 mm). Irrespective of the region, Kawal had good nutritive value, and its leaf extracts might be a good source of natural antioxidant and antimicrobial agents.
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