African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12258

Full Length Research Paper

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.
Email: [email protected]

  •  Published: 18 January 2008


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 andTalinum 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.