Nutraceutical qualities of Cucurbita, Vernonia amygdalina Del and Ocimum gratissimum leaves vis-à-vis- vitamins A and C: a source of health benefits

Awonyemi, O. I.; Ogunmodede, O. T.; Adewole, E.; Peters, O. A.; Oludoro, O.

Nutraceutical qualities of Cucurbita, Vernonia amygdalina Del and Ocimum gratissimum leaves vis-à-vis- vitamins A and C: a source of health benefits

2022

Awonyemi, O. I. | Ogunmodede, O. T. | Adewole, E. | Peters, O. A. | Oludoro, O.

The inadequate information on the nutritional values associated with the consumption of vegetables by the people in our communities’ demands from the researchers to evaluate the benefits and recommend the highly nutritious vegetables to the host communities. The study was aimed at quantifying the vitamins A and C contents of the three selected indigenous vegetables widely consumed in Akure, Nigeria. Three vegetables were obtained from a local market in Akure, the leaves were processed into powdered form by drying and blending using laboratory scale grinder (Sumeet CM/L 2128945) and sifted through 300 μm sieve. Vitamin C and A were determined according to the recommended procedure. The vitamin A contents were in the range (8.03±0.10 to 21.55±0.04 mg/100 g) with the composite being the highest. The vitamin C contents were recorded in the descending order of composite (10 g of mixture of powdered leaves), Cucurbita, Vernonia amygdalina Del and Ocimum gratissimum. It was interesting to uncover that the composite formulation was highly rich in vitamins A and C and this mixture of vegetables for consumption should be encouraged.

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