American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2017, 5(3), 95-98
DOI: 10.12691/ajfn-5-3-3
Open AccessArticle

Comparative Study of Condiment Vegetable Basil Leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia Amygdalina)

Ibironke Samson Ishola1, , Akinola Emmanuel Adegoke2 and Adepeju Adefisola Bola3

1Department of Food Science and Technology,Obafemi Awolowo University, Ile-Ife, Nigeria

2Central Science Laboratory Obafemi Awolowo University, Ile-Ife, Nigeria

3Department of Food Science and Technology, College of Agriculture, Joseph Ayo Babalola University, Ikeji Arakeji Osun State, Nigeria

Pub. Date: July 25, 2017

Cite this paper:
Ibironke Samson Ishola, Akinola Emmanuel Adegoke and Adepeju Adefisola Bola. Comparative Study of Condiment Vegetable Basil Leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia Amygdalina). American Journal of Food and Nutrition. 2017; 5(3):95-98. doi: 10.12691/ajfn-5-3-3


A condiment vegetable is a spice, sauce, or preparation that is added to food to impart a particular flavor or to enhance its flavour, pickled or preserved foods and to complement dishes. Basil leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia Amygdalina) and are classified as a condiment vegetable. The objective of this study is to compare bitter leaf (vernonia amygdalina) and basil leaf (ocimum gratissimum) condiment vegetable. Chemical composition, phytochemical, mineral composition, energy value and functional properties of bitter leaf (Vernonia Amygdalina) and basil leaf (Ocimum gratissimum were determined according to AOAC 2010 method. The results revealed that Basil leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia Amygdalina) phytochemical are below minimal acceptable level, proximate composition composed of protein% 14.48, 44.86 moisture% 5.88, 5.66 fat% 6.34, 6.56 ash% 4.54, 4.38 fibre% 5.44, 6.88 CHO% 63.32,31.66 dry matter %94.12,94.34 content, mineral composition Cu mg/100g, 0.770, 590, Mn mg/100g 4.62, 36.6, Zn mg/100g, 5.23, 8.09, Mg mg/100g,413,323, Fe mg/100g,23.4, 18.03, Ca mg/100g, 4523,4005. K mg/100g, 5425, 975, and Na mg/100g49.8, 21respectively Energy value had 1557.18, 2309.56 EnergykJ/100g respectively. In conclusion basil leaf (Ocimum gratissimum) and bitter leaf (Vernonia Amygdalina) is flavour enhance condiment vegetable. When added to dish, it complements the dish. has medicinal value, home available, has health benefits, chemical composition meet daily nutrient requirement intake and mineral content is adequate to complement human diet and phytochemical present are below the minimal and acceptable level.

Ocimum gratissimum Vernonia Amygdalina phytochemical

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