Effect of age of regrowth on chemical composition of chaya (Cnidoscolus aconitifolius) leaves

The chemical composition of chaya (Cnidoscolus spp) leaves, as a promissory edible tropical shrub for both humans and animals was evaluated. The chemical composition of C aconitifolius did not differ significantly with age of regrowth, with the exception of ether extractives and the oxalic acid content. Galactose, glucose and xylose were the most important sugars found in the insoluble fraction and, galactose and uronic acid were the main components in the soluble portion of non-starch polysaccharides (NSP). There was a total content of 197.2 g kg(-1) NSP, of which 68.72 and 31.26% corresponded to the insoluble and soluble components respectively. The amino acid composition of C aconitifolius ranged from 0.416 for lysine to 0.641 for valine relative to their contents in soyabean meal. Nevertheless, without exception, the concentrations of all the essential amino acids in C aconitifolius were higher than the corresponding values in alfalfa, a fibrous foodstuff widely acceptable in diets for farm animals. (C) 2003 Society of Chemical Industry.