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Research Article Open access CC BY 4.0

Evaluation of Nutritional Composition of Ocimum gratissimum Leaf Extract

Moneme, E. C., Nwaka, A. C., Ajakpofo, F. O., Anyanwu, R. O., Onuegbu, M. E

International Journal of Biochemistry Research & Review · pp. 415–419 · Published 9 Nov 2024

10.9734/ijbcrr/2024/v33i6923

Abstract

Vegetables are known to be vital sources of nutritive foods. This study evaluates the nutritional composition of Ocimum gratissimum leaf extract vis-a-vis proximate, minerals and vitamins analyses. Fresh leaves of O. gratissimum were purchased from a local market in Awka North Local Government Area of Anambra State, Nigeria and were washed, destalked, oven-dried at 40 0C, pulverized, and sieved through 2.0 mm mesh prior to analysis. Proximate, minerals, and vitamin analyses were carried out, using standard methods. Results indicated that O. gratissimum contained high levels of carbohydrate (51.78 ± 0.50 %), protein (10.50 ± 0.04 %), and fiber (9.38 ± 0.05 %), with minute quantity of crude fat (4.94 ± 0.03 %). Analysis of the mineral compositions showed that the vegetable contained considerable quantity of minerals that is sufficient to improve general well-being, while the vitamin analysis revealed that the leaves of O. gratissimum was sufficiently rich in Vitamin E and could, therefore, act as antioxidant and consequently help to improve health status of its consumers.

Green leafy vegetables Ocimum gratissimum nutrition health

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The effect of growth stages on yield, chemical composition and antimicrobial activity of the essential oil of Ocimum gratissimum var. CIM-Akshay

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