PROSPECTIVE ROLE OF SOME INDIGENOUS LEAFY VEGETABLES AS FUNCTIONAL FOOD INGREDIENTS AMONG HOUSEHOLDS IN ZURU LOCAL GOVERNMENT AREA OF KEBBI STATE, NIGERIA

Abstract

This study investigates the biochemical properties of two indigenous leafy vegetables (F. ingens and Cataranthus r.) collected in Zuru Local Government Area of Kebbi State to assess their potential as functional food ingredients. The biochemical properties were identified using a standard laboratory analytical techniques. The results from the nutritional, mineral, anti nutritional, and phytochemical profiles of the two native vegetables, Ficus ingens (F. ingens) and Catharanthus roseus (Cataranthus r.), revealed that the proximate analysis on F. ingens has higher levels of ash (18.02%), crude fibre (16.03%), and moisture (58.67%) than C. roseus showed increased carbohydrate and protein content (31.23% and 17.34%) respectively. Mineral profiling revealed competitive quantities of magnesium, iron, and zinc in both species, as well as remarkably high calcium levels in F. ingens (44.1 mg/100g). Significant amounts of bioactive substances were found by phytochemical screening, especially terpenoids (F. ingens: 63.08 mg/100g; C. roseus: 57.88 mg/100g) and flavonoids (F. ingens: 40.67 mg/100g). Tannins were comparatively higher, but anti-nutritional factors (oxalates, phytates, and cyanides) stayed well within safe threshold ranges. These findings empirically establish F. ingens and Cataranthus r. as exceptional, chemically safe functional foods. Their active integration into household diets and regional agricultural extension programs is highly recommended to improve dietary diversification and self-sustaining nutritional security in northern Nigeria.