Ethel Cain B.

Boniao
12 – Authentication

REVIEW OF RELATED LITERATURE

“Kangkong Cupcake”

1. DLSU Dialogue: An Interdisciplinary Journal for Cultural Studies vol. 17 no. 1 (1981)
Philippines E-Journals
The Extent of Assimilation of Heavy Ions by Ipomoea Aquatica (Kangkong)

Author : Luzvisminda U. Rivero

October, 1981

According to Rivero, Kangkong has been recommended as an ideal low cost leafy
vegetable in the Philippines because it is a source of minerals. Analysis has shown that
the leaves and the stems contain mineral ions such as K+, Ca ++, Mg ++ among others,
which are needed by the human body. Its availability almost everywhere and anytime
adds to its importance. This lowly plant can grow either in water (mostly in swampy
places) or on land. The presence of mineral ions in the leaves and stems of the plant
shows that kangkong is capable of assimilating the ions present in the medium where it
is growing. Since kangkong grows almost everywhere, especially in still waters,
swamps, in fishponds and places where wastewater from industry and households
flows, there is the possibility that other ions which might be harmful to man can be
assimilated too, especially when such ions are contained in the waters where the plant
grows. This study intends to investigate the extent to which kangkong assimilates ions
of heavy metals which have harmful effects on man. It will concentrate on metal ions
which are present in industrial wastes.

Link : https://ejournals.ph/article.php?id=4358
2. Philippine Counsil for Health Research and Development

Study reveals anti-ulcer power of Kangkong.

Author : Leilani Betonio

31 October 2013

Kangkong or water spinach may be called as a “poor man’s vegetable” but this leafy
veggie helps treat ulcer-related illness, according to a study conducted by Leilani
Betonio, an undergraduate student from San Pedro College in Davao City.

Ulcer is a craterlike lesion or open wound found in areas of the digestive tract, which
resulted from inadequate protection from digestive acids that corrode the areas like
stomach and intestines. People who suffer from peptic ulcer (an open wound on
stomach linings) may experience burning stomach pain, bleeding or worst, death.

Aspiring to find a potential remedy for ulcer, the researcher administered kangkong
syrup to ulcer-induced rats. After dissecting the tested rats, their stomachs showed less
number of lesions compared to the control group, indicating good response to the syrup.

Kangkong was found to have flavonoids, which increased the production of protective
mucus, a substance that covered body organs. Through the flavonoid, the stomach and
intestines get more protective covering that may help in treating wounds caused by
ulcer.

Link : http://pchrd.dost.gov.ph/index.php/r-d-updates/3206-study-reveals-anti-ulcer-
power-of-kangkong
3. A Journal of Plants, People and Applied Research

Ethnobotany Research & Application

Water Spinach (Ipomoea aquatica, Convolvulaceae) A food gone wild

Author : Daniel F. Austin

December, 2007 Published online by the Department of Ethnobotany, Institute of
Botany, Ilia State University, Georgia

In his journal, Water spinach (Ipomoea aquatica) has been considered native to Africa,
Asia, and the southwestern Pacific Islands. The herbs have been a medicinal vegetable
in southern Asia since at least A.D. 300, and perhaps since 200 B.C. People still gather
plants from the wild and cultivate them. With European arrival in these regions in the
late 1400s, they became aware of this medicinal food and began carrying water spinach
around the world. As with other transported plants, Europeans took along some
common names and cultural uses. With the later migration of people from Asian
countries to other parts of the world, the food was imported into new areas. Doubt
persists as to where the species was domesticated. Data from uses as food, regions of
cultivation, medicinal use, phylogenetic studies, common names, and pathogens
suggest that water spinach was first cultivated in southeastern Asia. The plants may
have been domesticated in China and India, but the data are equivocal. The vegetable
sometimes escapes from cultivation to become an ecologically invasive weed.

Link : http://journals.sfu.ca/era/index.php/era/article/view/125
4. Science Alert - Cross Mark
Journal of Applied Sciences volume 7 (6): 803-809, 2007

Nutritional Composition of Water Spinach (Ipomoea aquatica Forsk.) Leaves

Author: K.J. Umar, L.G. Hassan , S.M. Dangoggo and M.J. Ladan
2007, Deira, Dubai, UAE

According to their article analyses of the nutritional composition of water spinach

(Ipomoea aquatica) Forsk leaves were carried out using standard methods of food
analysis. The proximate composition as well as mineral elements were determined.
The leaves were found on dry weight basis to have high moisture (72.83±0.29%), ash
(10.83±0.80%), crude lipid (11.00±0.50%), crude fibre (17.67±0.35%) and available
carbohydrate (54.20±0.68%), but low in crude protein content (6.30±0.27%). The
leaves also have energy value (300.94±5.31 kcal/100 g) that is within the range
reported in some Nigerian leafy vegetables. The mineral element contents were high
with remarkable concentration of K (5,458.33±954.70 mg/100 g) and Fe (210.30±2.47
mg/100 g). Also the leaves content moderate concentrations of Na (135.00±2.50
mg/100 g), calcium (416.70±5.77 mg/100 g), Magnesium (301.64±12.69 mg/100 g)
and P (109.29±0.55 mg/100 g), with low Cu (0.36±0.01 mg/100 g), Mn (2.14±0.22
mg/100 g) and Zn (2.47±0.27 mg/100 g) contents. Comparing the mineral content
with recommended dietary allowance, it was showed that the plant leaves is good
sources of K, Mn and Fe for all categories of people, while Mg is adequate enough for
adult female and children. From the result, Ipomoea aquatica Forsk leaves could be
used for nutritional purposes, due to the amount and diversity of nutrients it contains.

Link : https://scialert.net/fulltextmobile/?doi=jas.2007.803.809
5. Agriculture Victoria

History of Water Spinach (Kangkong)

This Agriculture Note was prepared by Murat Top and Bill Ashcroft in March 2002.
It was reviewed by Neville Fernando and Rob Dimsey, Farm Services in August 2010.

Published and Authorised by:

Department of Environment and Primary Industries
1 Spring Street
Melbourne, Victoria

In this History, Water spinach (Ipomea aquatica) is of East Indian origin and a member
of the Convolvulaceae (morning glory) family. It has long, jointed and hollow stems,
which allow the vines to float on water or creep across muddy ground. Adventitious
roots are formed at nodes which are in contact with water or moist soil. They exude a
milky juice, and are white or green, depending on variety. Water spinach has no
relationship with common spinach, but is closely related to sweet potato (Ipomea
batatas).
Water spinach is an herbaceous aquatic or semi-aquatic perennial plant of the tropics or
subtropics. Leaves are flat, and vary in shape depending on variety, from heart-shaped
to long, narrow and arrow-shaped. Narrow leaves are 1-2.5 cm wide and 20-30 cm long.
Broad leaves are up to 5 cm wide and 15-25 cm long.
The large, attractive flowers have the typical open, trumpet shape of convolvulus or
bindweed flowers. They are usually white, sometimes with a pinkish centre. Wild forms
may have purple or mauve flowers.
The leaves have a very pleasant, mild, sweet flavour and a slightly slippery texture,
which contrast when cooked with the crispness of the stems. The Chinese consider the
white-stemmed forms better flavoured and tenderer than the green. Like many other
leafy vegetables, water spinach's leaves are very nutritious, being rich in vitamins and
minerals. They are also a mild laxative.
There are two major cultivars of water spinach,

Ching Quat (known as "green stem") – this has a narrow, pointed leaves and white
flowers and is adapted for moist soils. This can be grown in beds, provided there is
always plenty of moisture.
Pak Quat (known as "white stem") – this has broad, arrow-shaped leaves and pink
flowers. It is adapted to aquatic conditions and also called "Water Ipomea".

Water spinach has different names according to language and dialect. Water
convolvulus, Kang cong and Swamp cabbage are some alternative names in English. It
is known in Mandarin as kong xin cai (empty heart/stem vegetable); ong tsoi and weng
cai (pitcher vegetable) in Cantonese, kang kong in Filipino and Malasian and in
Japanese as Asagaona (morning glory leaf vegetable).

Uses
Practically all parts of the young plant are edible, although the shoot tips and younger
leaves are preferred. Water spinach is consumed differently in Western and Chinese
cuisines. Water spinach deteriorates rapidly once picked, so must always be used very
fresh. The leaves can be used whole, or cut into smaller pieces. Like ordinary spinach,
the stems require slightly longer cooking than the leaves.

The Cantonese exclusively stir-fry it.

Coarse stems and leaves are often used for animal fodder.

Link: http://agriculture.vic.gov.au/agriculture/horticulture/vegetables/vegetables-a-
z/growing-water-spinach-kangkong