Nutritional Compositions of Selected Green Leafy Vegetables in Oyo State, Nigeria

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S. A. Okewole
L. O. Oyekunle
O. O. Akande
T. T. Adebisi
T. P. Olubode

Abstract

The nutritional compositions of selected green leafy vegetables obtained from major towns in Oyo State, Nigeria, (March and April) were determined using standard analytical methods for proximate analysis. The following nutrients in percentage were determined; moisture contents, ash, fat, crude fibre and crude protein. The green leafy vegetable used are Talium triangulare, Amaranthus hybridus, Launaena taraxacifolia Ocimum gratissimum, Celosia argentea, Cucuribita maxima, Abelimoschus esculentus, Solanum macrocarpon, Vernonia  amygdalina  and Sesamum indicum. All nutrients were present in appreciable quantities. Moisture contents ranged from 5.33 ± 0.06% - 8.33 ± 0.06%, ash (23.07 ± 0.06% - 61.27 ± 0.06%), fat (1.13 ± 0.06% - 3.37 ± 0.06%), crude fibre (2.43 ± 0.12% - 22.03 ± 0.06%), and crude protein (18.50 ± 0.10% - 55.23 ± 0.06%). The functional properties of vegetables were close in term of high protein level indicating that they are more nutritious. Also, the level of their ash content showed that the vegetables are very rich in essential minerals for healthy life when compared with one another and recommended dietary allowance (RDA). Thus, there is a need for farmers in the area to engage in dry season vegetable production so as to ensure availability of leafy vegetables throughout the year.

Keywords:
Oyo state, proximate, nutritional composition, green leafy vegetables

Article Details

How to Cite
Okewole, S. A., Oyekunle, L. O., O. Akande, O., T. Adebisi, T., & P. Olubode, T. (2018). Nutritional Compositions of Selected Green Leafy Vegetables in Oyo State, Nigeria. Asian Journal of Applied Chemistry Research, 1(1), 1-7. https://doi.org/10.9734/ajacr/2018/v1i19605
Section
Original Research Article