Daniel Alemu Gobena - Department of Food Technology and Process Engineering, Haramaya University, Ethiopia
Anbesse Girma Shewa - Department of Food Science and Postharvest Technology, Haramaya University, Ethiopia
Solomon Abera - Department of Food Technology and Process Engineering, Haramaya University, Ethiopia
Getachew Neme - Department of Food Science and Postharvest Technology, Haramaya University, Ethiopia
Wasu Mahamed - Department of Horticulture, Haramaya University, Ethiopia.
Kebede W/Tsadik - Department of Food Technology and Process Engineering, Haramaya University, Ethiopia

Background: Chaya is a drought tolerant, fast growing, perennial and nutritionally rich leaf. Its nutritional values vary depending on the environment and agronomic practices. Methods: Proximate compositions, minerals, and phytochemicals analysis of the newly introduced Chaya leaf grown at Dire Dawa (arid land), Ethiopia, were determined using official standard methods. Results: Moisture content, protein, crude fat, crude fiber, ash, and carbohydrate were ۵.۶۳, ۲۳.۹۶, ۸.۹۸, ۲.۸۷, ۹.۰۵, and ۴۹.۴۹%, respectively. In addition, the energy content of leaf was found ۳۷۴.۶۲ kcal/۱۰۰g. Mean values of each mineral such as calcium (Ca), iron (Fe), and zinc (Zn) were ۲۵۳.۶۸, ۶۸.۰۲, and ۴.۸۵ mg/۱۰۰g, respectively. Phytochemical analysis revealed that phenols, tannin and hydrogen cyanide contents of Chaya leaf were ۱۹۱۶.۶۶, ۱۷۶.۵۳, and ۱۰۲.۰۰ mg/۱۰۰g, respectively. Conclusions: Proximate composition, minerals, and phytochemicals make the plant valuable and a health promoting diet for communities settled in dry areas of the country. Therefore, Chaya has the potential to contribute to food and nutrition security, and health for the community suffering from malnutrition in drought prone areas.

Food security, Malnutrition, Micronutrients, Nutritional status, Phenols