Phytochemistry, proximate and antioxidant properties of some indigenous leafy vegetables
1 Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana.
2 Faculty of Agriculture, KNUST, Kumasi, Ghana.
Research Article
World Journal of Advanced Research and Reviews, 2019, 03(01), 012–022.
Article DOI: 10.30574/wjarr.2019.3.1.0044
Publication history:
Received on 20 July 2018; revised on 12 August 2019; accepted on 16 August 2019
Abstract:
The use of leafy vegetables in diet is a common practice among the people of the Northern ethnic groups of Ghana. In this study, a survey was conducted in the Bunkpurugu-Yunyoo district and Kanvilli of the Tamale Metropolis of the Northern Region of Ghana, to document the indigenous leafy vegetables routinely consumed as part of their alimentary culture. The phytochemical content, proximate composition and antioxidant properties of the plants cited were assessed. Nine leafy vegetables: Amaranthus cruentus, Hibiscus sabdariffa, Corchorus olitorius, Vernonia amygdalina, Phaseolus vulgaris, Ipomoea batatas, Adansonia digitata, Moringa oleifera and Annona reticulate were inventoried. These plants contained various groups of phytochemicals and were generally rich in carbohydrates, protein and fibre, but low in fat. They contain an appreciable amount of energy and also demonstrated good antioxidant activities. These characteristics of the vegetables suggested their usefulness in the maintenance of good health, which may also explains why these groups of Ghanaians in the Northern region are regarded as being very strong and healthy.
Keywords:
Corchorus; Amygdalina; Moringa; Phaseolus; Adansonia
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