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ELEMENTAL ANALYSIS ON EDIBLE LEAVES PTEROCARPUS MILDBREADII (OHA) SEED

ABSTRACT

Leaves of Pterocarpus mildbraedii obtained from Samaru and sabo was analyzed for proximate constituents and elemental compositions. It content for samaru and sabo samples respectively: (10.94 ± 0.083, 10.81±0.070%) ash, (9.35 ± 0.031, 9.19±0.070%) moisture, (21.00±0.19, 21.27±0.030%) crude protein, (5.91 ± 0.110%, 6.00±0.020) crude lipid, (8.15±0.230, 8.11±0.130%) crude fibre and (44.65±0.655, 44.57±0.352%) carbohydrate. Minerals like zinc (30.70, 30.90mg/kg) and potassium (1049, 1050.50mg/kg) are predominantly abundant, manganese (3.27, 3.24mg/kg) is present in less appreciable amount while no level of Arsenic was detected in both samples and these values conform with the daily recommended dietary allowance for the minerals as being reported by FAO/WHO (2012). The study established that Pterocarpus mildbraedii (oha leaf) contains high amount of vital minerals and nutrients (e.g. potassium, carbohydrates, protein) needed for a healthy diet. Its high protein and carbohydrate content further eulogize the inestimable nutritional values of the plant. It can therefore be affirmed that P. mildbraedii is a potential industrial raw material for food formulation and drug development.

CHAPTER ONE

INTRODUCTION

BACKGROUND OF THE STUDY

Elemental analysis plays a crucial role in understanding the nutritional composition and potential health benefits of various food sources. It provides valuable insights into the presence and concentration of essential elements and trace elements that are essential for human health. Pterocarpus mildbreadii, commonly known as Oha, is a plant species that is widely consumed for its culinary and medicinal properties. The edible leaves and seeds of Oha have gained significant attention due to their nutritional value and potential health benefits. This study aims to investigate the elemental composition of the edible leaves and seeds of Pterocarpus mildbreadii (Oha) through rigorous elemental analysis using atomic absorption spectroscopy (AAS) and inductively coupled plasma mass spectrometry (ICP-MS).

Oha, belonging to the family Fabaceae, is a tropical plant native to West Africa, particularly Nigeria, where it is widely cultivated and utilized in traditional cuisine. The leaves of Oha are commonly used as a vegetable in soups and stews, while the seeds are occasionally consumed as well. Oha is not only valued for its taste and culinary applications but also for its potential medicinal properties. Traditional healers have utilized Oha for various therapeutic purposes, including the treatment of gastrointestinal disorders, fever, and inflammation.

The nutritional value of Oha can be attributed to its rich content of essential nutrients, including carbohydrates, proteins, vitamins, and minerals. However, comprehensive information on the elemental composition of Oha, particularly its leaves and seeds, is limited. Elemental analysis is an important tool that can shed light on the presence and concentrations of various elements, which are crucial for understanding the nutritional and medicinal potential of Oha.

Macroelements such as calcium (Ca), potassium (K), phosphorus (P), magnesium (Mg), and sodium (Na) are essential for various physiological processes in the human body. Calcium is vital for bone health, muscle function, and nerve transmission, while potassium is important for maintaining fluid balance, nerve function, and heart health. Phosphorus plays a crucial role in energy metabolism and bone mineralization, and magnesium is