IIARD International Institute of Academic Research and Development

INTERNATIONAL JOURNAL OF CHEMISTRY AND CHEMICAL PROCESSES (IJCCP )

E-I SSN 2545-5265
P- ISSN 2695-1916
VOL. 10 NO. 2 2024
DOI: https://doi.org/10.56201/ijccp.v10.no2.2024.pg26.36

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Nutrients Composition of Selected Green Vegetables Sold at Fruit Garden Market in Port Harcourt

NWACHOKO, Ndidi., TETAM, Jack G.,KEMEKOROGHA, Agwor F. and KPAANADEE, Reward M

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Abstract

Green vegetables are incredible source of vitamins, minerals, and various nutrients needed for healthy health. Hence the need to determine the proximate, vitamin, and mineral composition of some green vegetables purchased at fruit garden market, Port-Harcourt. Proximate, vitamins, and minerals composition were determined using standard methods; (AOAC for proximate, APHA for minerals, and spectrophotometric method for vitamins). The result of the proximate composition showed that the percentage fibre (0.28 ± 0.05 - 1.37 ± 0.05) and protein content (1.12 ± 0.03 - 2.89 ± 0.12) were significantly higher in Corchorus olitorius than in other samples. Ash content ofMurray koenigii was significantly higher. Also, percentage moisture content (51.67 ± 0.07 - 76.15 ± 0.11) was higher in Allium fistulosum while carbohydrate content (16.82 ± 0.09 - 40.20 ± 0.06) was significantly higher in Ocimum basilicum. The result of the vitamin composition showed that vitamins A, B1, B2, B6 and D were significantly higher in Murray koenigii when compared with other vegetables. Vitamins B3, B12, C and E values were significantly higher in Corchorus olitorius when compared with other vegetables. The result of the mineral composition showed that manganese was significantly higher in Murray koenigiithan in other vegetables while iron, zinc and lead values were higher in Mentha xpiperita when compared with others. Selenium value was significantly higher in Ocimumbasilicumwhen compared with other vegetables. Cadmium, cobalt and chromium values had no signicant difference in the vegetables.This work showed that Corchorus olitorius, Mentha xpiperita, Allium fistulosum, Ocimum basilicum, and Murray koenigiican act as supplementary sources of essential nutrients such as minerals and vitamins.

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References:

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2. Wargovich, M.J. (2020). “Anticancer Properties of Fruits and Vegetables,” HortScience, 35(2):
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4.Mangaraj, S., Goswami, T. K. &Mahanta, D. (2018). Postharvest physiology of spring onion
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