ABSTRACT
The
research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimumgratissimum) leaf juice. Here, it was only the vitamin A and C that were
scientifically tested for. Where upon, it was discovered that Utazi had
1.14mglml of vitamin A and 34:61mg1 100m1 of vitamin C, while Nchuanwu had
2.14mglm1 of vitamin A and 30.76mg1 100m1 of vitamin C. From the result gotten,
it shows that Utazi and Nchanwu are good sources of vitamin A and C, with high
industrial and medicinal prospects.
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CHAPTER ONE
1.0 INTRODUCTION
1.0.1 Utazi (Gongronema latifolium/ Bushbuck),
leaf vegetable and belong to the group of plants known as spices. It is of the
family of ASCLEPIADACEA genus GONGRONEMA and species of LATIFOLIUM, and the vernacular name is
BUSH BUCK while the botanical name GONGRONEMAlATIFOLIUM. Utazi is a climber with
woody hollow glaborous stems below and characterized by greenish yellow flowers
(Okolo 1987).
Gongronema latifolium, commonly called
‘utazi’ by the Igbo’s, the efik / ibibo people in South-eastern Nigeria call
the leave ‘utasi’ and the Yoruba people ‘arokeke’ or ‘madumaro’ (Ugochukwu and
Babady, 2002). In Ghana, the akan-asantes knows it as ‘kurutu nsurogya’. The serer
in Senegal call it ‘gasub’ while the kissis, mende and temnes in sierra leone
call it ‘ndondo-polole, ‘tawabembe’ and ‘ra-bilong’ respectively (Dalziel etat, 1961). They are sharp bitter and sweet and widely used as a leafy
vegetable and as a spice for sauce, soups and salad (Okolo 1987, Anaso and
Onochie 1999). Utazi is used in small quantity in preparing soups like Nsala
soup, ugba sauce, and yam and also in garnishing dish like Abacha, Ncha, Isiewu,
Nkwobi etc. The leaves are used to spice locally brewed beer. In Sierra Leone
the pliable stems are used as chew sticks. The bark contains much latex and has
been tasted for exploitation (Morebise et al., 2002).
Reports by various authors showed that it essential
oils, saponins and pregnanes among others (Schneider etal; 1993,
Morebise and Fafunso 1998, morebise et al; 202). The plant has been
widely used in folk medicine for maintaining healthy blood glucose level
(Okafor 1987, 1989). The plant leaves have been found very efficacious as an
anti-diarrhea, and anti-tussive (Sofoware 1982, Iwu, 1993).
1.0.2 Nchuanwu
(ocimum gratissimum / clove Basil), leafy vegetable and belong to
the group of plant known as spices. It is of family of LAMIACEAC genus OCIMUM
and species O.GRATISSIMUM and the vernacular name is CLOVE BASIL while the
botanical name OCIMUM GRATISSIMUM. Nchuanwu is widely distributed in the
tropics of Africa and Asia. It is a perennial plant that is woody at the base.
It has average height of 1-3m high. The leaves are broad and narrowly ovate,
usually 5-13cm long and 3-9cm wide. It is a scented shrub with lime-green fuzzy
leaves (Wagner et al; 1999).
In
Southern part of Nigeria, the plant is called “effinrin-nia” by the Yoruba,”Nchuanwu”
in Igbo, while in the Southern part of Nigeria, the Hausa call it “Daidoya”. (Effraim
et al; 2002).
Nutritional
importance of this plant centers on it’s usefulness as a seasoning because of
its aromatic flavor (C.N. Ezekwesili et at; 2004).
Nchuanwu in folk medicine, ocimum gratissimum
is extensively used throughout West Africa as a febrifuge, anti-malaria and
anti-convulsant. The leaf juice is used in the treatment of stomach pain and
catarrh. Oil from leaves have been found to posses antiseptics, anti-bacterial
and anti-fungal activities (Ezekwesile et al; 2004).
In
the coastal area of Nigeria, the plant is used in the treatment of epilepsy
(Osifo, 1992) high fever (Oliver 1980) and diarrhea (Oliver 1980 and Sofoware
1993). While in the savannah areas decoctions of the leaves are used to treat
mental illness (Abdulrahman, 1992).
Nchuanwu is used by the Ibos of Southern Nigeria
in the management of the baby cord. It is believed to keep the baby’s cord and
wound surface sterile. It is used in the treatment of fungal infections, fever,
cold and catarrh (Iwu, 1986).
They play quite significant role in our diets of
the population because they are major sources of essential macro nutrients,
micro nutrients and vitamins.
Due to their seasonal nature and high moisture
content, there is need therefore to develop an appropriate technology for their
preservation so as to guarantee their availability all year round (Eze and
Chibuzor 2008).
1.1 AIM AND OBJECTIVE
The aim of this project work is to determine the
vitamin composition of Utazi and Nchuanwu leaf juice (vitamin A and C).