Nutritional and Antimicrobial Properties of Vernonia amygdalina Leaves.

Abstract

Fresh green Vernonia amygdalina leaves were anaysed for protein content, moisture, ash, minerals and antimicrobial activity. Leaves had a moisture content of 83.0% (dry matter, 17.02%), a protein content of 1.30% and ash content of 0.50%. Mineral content was as  follows: phosphorus, 61.55 μg g^-1; selenium, 8.2x10^-3μg g^-1 ; iron, 4.71μg g^-1 and zinc, 1.13μg g^-1, based on fresh weight of leaves. The aqueous extract of the leaves inhibited the growth of the gram +ve bacterium Staphylococcus aureus and the gram –ve bacterium Escherichia coli. The nutritional and food processing implications of the results are discussed.