Comparative Studies on the Nutritional Composition of Three Commonly Sold Leafy Vegetables in Lafia Modern Market, Nasarawa State, Nigeria

Matthew Olaleke Aremu; Nnenna Vivian Osonwa; Folashade Omotehinwa; Stephen Olaide Aremu; Stella Chintua Ortutu; Mohammed Jibrin; Hamza Ibrahim Muhammad

doi:10.62050/ljsir2024.v2n1.297

Authors

Matthew Olaleke Aremu Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria Author
Nnenna Vivian Osonwa Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria Author
Folashade Habibat Omotehinwa Department of Chemistry, Federal University of Health Sciences, Otukpo, Benue State, Nigeria Author
Stephen Olaide Aremu Faculty of General Medicine, Siberian State Medical University, Tomsk, Russian Federation Author
Stella Chintua Ortutu Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Nigeria Author
Mohammed Jibrin Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria Author
Hamza Ibrahim Muhammad Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria Author

DOI:

https://doi.org/10.62050/ljsir2024.v2n1.297

Keywords:

Leafy vegetables, proximate, amino acids

Abstract

Samples of three healthy, diseases free, commonly consumed vegetables in Nasarawa State, Nigeria were studied for comparative nutritional evaluation with respect to proximate and amino acid compositions. The samples (Piper guineense, Spinacia oleracea and Gongronema latifolium) contained moisture in the ranged between 4.19 and 9.25%. Highest values were recorded for Spinacia oleracea and Piper guineense. Ash value was higher in S. oleracea (25.38%) comparable to G. latifolium (13.15%) and P. guineense (14.25%). The dietary fiber content ranged from 8.52% in S. oleracea to 15.18% in G. latifolium. The protein content was within the range of 18.61 to 26.12%. The amino acid analysis revealed that all the samples contained nutritionally useful quantities of most of the essential amino acids. Leucine (7.35 to 8.16 g/100 g crude protein) was the outstanding essential amino acid in this research. The total essential amino acids (with His) ranged between 38.67 g/100g cp (52.41%) in P. guineense to 40.53 g/100g cp (54.82%) in G. latifolium. The limiting AAs were Met + Cys, Thr and Met + Cys for P. guineense, S. oleracea and G. latifolium, respectively. The dietary formula based on this report showed that some essential amino acid supplementations such as Lys, Met + Cys, Thr and Val will be required in all the studied samples.

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