Comparative Study on the Medicinal and Food Values of Ocimum gratissimum (Scent leaf), Vernonia amygdalina (Bitter leaf) and Telfaria occidentalis (Ugu leaf)

Abstract:

Vegetable possesses both nutritional and medicinal properties and are daily consumed as food in form of beverages or health supplement. The aim of this study is to compare the medicinal and food values of the three vegetables used and the following parameters were determined these are; proximate, mineral, vitamin and phytochemical (secondary metabolites) compositions. Standard analytical methods of analysis were used. Results revealed that moisture, ash and crude fibre contents were higher in (Ugu leaf) Telfaria occidentalis (80%, 13.48% and 14.77% respectively). Crude protein was the highest in (Bitter leaf) Vernonia amygdalina (13.38%). Ocimum gratissimum (scent) had the highest amount of crude fat and carbohydrate contents (14.93% and 53.74% respectively). The mineral analysis showed that Ocimum gratissimum contained the highest concentration of calcium (55.65±0.02 mg/g), while other minerals were present in traces from iron to manganese. Vitamin analysis revealed that vitamin A and C were present in highest concentrations in Ocimum gratissimum (41.72±0.1 mg/g and 2.19±0.02 mg/g respectively). All other vitamins were present in traces in the three vegetables except vitamin E that was not detected in Telfaria occidentalis. The presence of minerals and vitamins in the vegetables are indications that the studied vegetables (especially Telfaria occidentalis) could enhance blood production in the human body system and could serve as anti anaemic agents.