AJIBOYE ABIODUN

Phytochemical and Nutritional Constituents of Some Common Vegetables in South-West, Nigeria

Several vegetable species abound in Nigeria and most West African countries where they are used partly as condiments or spices in human diets or as supplementary feeds to livestock. There were ten samples of vegetable used in this study and were analyzed for a major source of ascorbic acid and the mean values ranged from 170 – 425 mg/100 g, Celosia argentea “Soko” (425 mg/100 g) and Amaranthus hydridus “tete” (408 mg/100 g) both having the highest ascorbic acid while Corchorous olitorius “ewedu” (170 mg/100 g) had the least ascorbic acid. Amaranthus hydridus and Talinum triangulare had the highest mineral contents. Carbohydrate contents ranged from 3.9 – 48.2 g/100 g, Ocimum gratissium “efirin” having 3.9 g/100 g while Vernonia amygdalina “ewuro” had 48.2 g/100 g. Protein content ranged from 5 –28.2 g/100 g. Talinum triangulare “gbure” had the lowest while Corchorous olitorius had the highest protein content. Fiber content ranged from 1.0 – 11.5 g/100 g Vernonia amygdalina had the lowest fiber content while Senecio biafrae had the highest. The analysis of the samples also showed the presence of flavonoids, alkaloids, saponins, inulins and tannins, this indicates that the vegetables studied contain an appreciable amount of bioactive compounds. This research analyzed the phytochemical and nutritional values of these vegetables with a view to ascertain their nutritional composition for appropriate recommendation if need arises.