PROXIMATE AND PHYTOCHEMICAL CONTENT OF CHAYA (Cnidoscolusaconitifolius)

Abstract

This study investigated the proximate and antnutritional composition of fresh and dried leaves of Cnidoscolusaconitifolius (Chaya), an underutilized leafy vegetable commonly grown in Sokoto, Nigeria. Fresh Chaya leaves were collected from the Botanical Garden of the Department of Plant Science, Usmanu Danfodiyo University, Sokoto, and identified at the departmental herbarium. The samples were prepared by washing, homogenizing, drying, and milling. Proximate analysis (moisture, lipid, ash, crude fiber, nitrogen, protein, and carbohydrate) and antinutrient evaluation (oxalate, phytate, tannin, cyanide, and nitrate) were carried out using standard AOAC (2016) methods. The results showed significant differences (p ≤ 0.05) between the fresh and dried samples. Fresh leaves recorded a very high moisture content (84.20%), which reduced to 4.00% after drying. Drying increased the concentration of nutrients including ash (3.60%), crude fiber (14.50%), crude protein (10.33%), and carbohydrate (63.68%), compared to the fresh samples. Antinutrient content decreased with drying, with oxalate, phytate, tannin, cyanide, and nitrate levels all lower in dried leaves, indicating improved nutritional quality and safety. The findings suggest that drying enhances the storage stability, nutrient density, and safety of Chaya leaves by concentrating beneficial nutrients and reducing antinutritional factors. Therefore, dried Chaya leaves may serve as a valuable dietary component for improving nutrition, especially in regions with seasonal food scarcity.