Nutrient composition and micronutrient potential of fresh and processed leaf of tree basil (ocimum gratissimum .1)

Abstract

Abstract Introduction: There is increasing global search for novel sources of micronutrients currently recognized for their immense health benefits and promotion of indigenous foods as a means of meeting dietary needs of people and combat micronutrient deficiency. Ocimum gratissimum, a family of Basil cultivated as culinary herb and condiment is a source of essential oil for food, flavours and fragrance. Materials and methods: The green aromatic leaves, used fresh as vegetable and dried form as flavourings or spices in sauces, stews, salad dressings and confectionery products, was studied for its nutrient composition, antinutritional factors and micronutrient potential. Samples of fresh, steamed and dried leaves were analysed using standard methods of analysis of AOAC. Results: The results revealed that lOOg portion of the fresh leaf contained 86.9g moisture, 3.0g protein, 4.0g crude fibre, 15.7mg calcium, 39.3mg phosphorus, 0.6mg iron, 3.7mg zinc, 571.6/xg a-Carotene, 0.27mg niacin. 0.14mg riboflavin, 0.18mg thiamine, 36.5mg ascorbic acid, 0.63mg phytate, 1.04mg oxalates and 0.92mg saponins. The levels of antinutritional factors of fresh and processed leaves were low and most probably could not cause any health hazard even when consumed in large quantities. Steaming the leaf resulted in significant reduction in most of the nutrients and antinutrients (p<0.05). Drying significantly increased concentration of the nutrients especially protein, crude fibre, minerals and a-Carotene (p=0.01), with significant reduction in ascorbic acid, thiamine, riboflavin and antinutrients. Conclusion: The leaf can serve as a good source of zinc, B-vitamins, and antioxidants (a-Carotene and ascorbic acid) which prevent free radical activities and cell degeneration currently implicated in many pathologic states.