Ten different leafy vegetables (Adansonia digitata, Amaranthus hybridus, Arachis
hypogaea, Cassia tora, Linn ceiba, Curcubita pepo, Hibiscus cannabinus, Hibiscus
sabdarrifa, Manihot utilisima and Vernonia amygdalina) were obtained from farmers and
were analyzed for the presence of Na, Co, Zn, Fe, Cu, Ca and Mn, using Atomic
Absorption Spectrophotometer. The proximate composition was determined using standard
methods. The results of the analysis showed that, for the mineral composition, highest
concentration was recorded in Ca in the range of 14.57 mg/kg to 29.17 mg/kg in all the
samples analyzed, while Cu, was found to be the least with concentration range of 1.14
mg/kg to 2.62 mg/kg, Co was not detected in the samples with the exception of Adansonia
digitata (Dry/Raw). Comparing the mineral contents obtained in this research work with the
recommended dietary allowance (RDAs) values, the results indicate that the vegetables could
be good supplements for most of the elements analyzed. Data obtained for the proximate
composition showed the range of moisture content of the samples from 9.90 % to 15.50 %,
Ash content from 5.80 % to 10.30 % protein content from 15.10 % to 17.70 % fat content from
0.60 % to 2.30 % and fibre content from 21.00 % to 28.70 %. Thus the effect of boiling
on the elemental composition and proximate composition of the leafy vegetable samples
is negligible. Based on these findings, the leafy vegetables could be used as alternatives to
the elements found in them, and could be used as a very good source of nutrient.
Keywords: Boiling, Elemental Composition, Proximate Composition and Leafy Vegetables.
HOW TO CITE
John Hayina Kenan and Ahmed Hauwa (2022). The Effect of Boiling on the Elemental Composition and Proximate
Composition of Some Green Leafy Vegetables in Nigeria. IDOSR JOURNAL OF APPLIED SCIENCES 7(1) 91-101.