African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 939

Full Length Research Paper

Comparative studies on the protein and mineral composition of some selected Nigerian vegetables

Omale James* and Ugwu Chidiebere Emmanuel
Department of Biochemistry, Kogi State University, Anyigba, Nigeria.
Email: [email protected]

  •  Accepted: 07 December 2010
  •  Published: 31 January 2011



Twenty seven (27) vegetable plant parts usually included in daily schedule of diet in Nigeria were analyzed for their protein and mineral compositions to evaluate their importance in human nutrition. The results showed that almost all the vegetables contain appreciable amount of proteins and minerals. The protein content ranged from 0.04% in Sesanum indium leaf to 2.67% in Phaseolus vulgaris. Mineral contents in dry weight basis were found in different concentration in all vegetables. Calcium (Ca) was the most abundant mineral in all the vegetables followed by Potassium (K) and Magnesium (Mg). Some vegetables had appreciable amount of Na. All vegetables evaluated were found to be poor source of Cd, Ni and Pb. The total ash content ranged from 4% in Pterocarpus mildbraedii to 12.6% in Talinum triangulare leaf. The results obtained in this work clearly indicate that the vegetables could provide some amount of proteins and adequate minerals for consumers.


Key words: Vegetables, minerals, Nigeria, protein.