Qualitative and Quantitative Evaluation of Phytochemical Contents of Ogbono and Bitterleaf Soups of Enugu State, Nigeria

Abstract

The health benefits of phytochemical consumption have been echoed over the years. Being a plant product, sourced specially from vegetables, which are abundant in Africa, there is a likelihood of phytochemicals' presence in African dishes. To affirm or disprove this, the standard protocol was used to assess the qualitative and qualitative evaluation of the phytochemical contents of ogbono and bitterleaf soups of Enugu State, Nigeria. Recipes for these soups were collected from two urban (Nsukka and Ehamufu) and two rural (Obukpa and Neke) communities in Enugu State using Focus Group Discussion (FGD). These recipes were used to prepare the dishes, which were homogenised and screened for alkaloids, tannins, saponins, steroids, terpenoids, glycosides, flavonoids, carotenoids, and phenols. The phytochemicals present were also quantified. Phytates and oxalates were directly quantified (not screened). The Statistical Product and Service Solution (IBM-SPSS, version 22) was used to analyse the data obtained. Only Alkaloid was present in appreciable amounts (+++) in Bitterleaf soup. Glycoside, Terpenoid and Saponin were not detected in both Bitterleaf or Ogbono soups. Ogbono soup had the highest Phenol values (19600mg/100g). The concentration of Phytate was found to be the lowest and of the same values (30mg/100g) in both Bitterleaf and Ogbono soups. Soups contain minimal amounts of phytochemicals which were within tolerable limits, except for Phenol. Therefore, the consumption of these soups is encouraged.