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Phytochemical, nutritional
and medical properties of some leafy vegetables consumed by
Edo people of Nigeria
J.K. Mensah1*, R.I. Okoli2, J.O.
Ohaju-Obodo2 and K. Eifediyi3
1Department.
of Botany, Ambrose Alli University, Ekpoma, Edo State,
Nigeria.
2Department
of Pharmacology and Therapeutics, Ambrose Alli University,
Ekpoma, Edo State, Nigeria.
3Department
of Agronomy, Ambrose Alli University, Ekpoma, Edo State,
Nigeria.
*Corresponding author. E-mail:
mensahmensah@yahoo.com.
Accepted
12 February, 2008 |
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A systematic survey of green leafy vegetables from Edo State
of Nigeria was carried out to evaluate their frequency of
use in local meals. Twelve commonest ones out of the twenty
nine green leafy vegetables encountered with frequency ≥1.5%
were selected for further evaluation to determine their
nutritional and medicinal values. Fresh leaves were shredded
and sun dried before milling into vegetable powder and then
taken for qualitative and quantitative phytochemical
analysis. The vegetables were a major source of ascorbic
acid and the mean values ranged from 100 to 421.6 mg/100 g
with the Amaranthus (408 mg100-1g) and Celosia
(421 mg100-1g) species containing higher
quantities. Amaranthus and Talinum recorded
high mineral contents. The crude protein ranged from 3.8 to
27.7 g/100 g and carbohydrate contents ranged from 2.9 to
47.9 g/100 g. The analysis further showed
presence of alkaloids, inulins, saponins and tannins which
are known components of herbs used in traditional medicine.
The ailments treated using the 12 selected leafy vegetables
include common headaches, fevers, diarrhoea, anaemia, high
blood pressure and female infertility.
Key
words:
Leafy vegetables, traditional medicine, Edo people of
Nigeria. |
