CHAPTER ONE

    INTRODUCTION

Background to the Study

Struchium sparganophora (Linn.) Ktze. commonly called water bitter leaf and locally called “ewuro odo” in the south western Nigeria belongs to the Asteraceae Family. S. sparganophora is a water plant consumed as a leafy vegetable in Nigeria.

Vegetables play significant role in human nutrition, especially as a source of vitamins, minerals and dietary fibre Aletor(2010). Vegetables contain compounds that are valuable antioxidants and protectants. The main protective action of vegetables has been attributed to the presence of antioxidants, especially antioxidants vitamins and phenolic compounds such as flavonoids, Oboh , Ekperigin et al (2005).

In Nigeria, green leafy vegetables are usually subjected to various post-harvest treatments such as blanching, soaking, abrasion with or without salt, in order to improve their palatability and to remove the bitter taste and some of the acids present in the vegetables Oboh , Ekperigin et al (2005).. The various processing techniques had been reported to alter both the nutrient, antinutrient and antioxidant property of some commonly consumed plant foods in Nigeria Oboh , Ekperigin et al (2005)..

In Nigeria, vegetables are mostly consumed as part of a meal rather than as a whole meal. These herbaceous plants have different tastes and characteristics ranging from soft to hard, tasteless, aromatic and bitterness Edema (1987). Green leafy vegetables play a very important role in the food culture of Africans Mnzav (1997). The composition of nutritients is different in various leafy vegetables and these are due to difference in climate, soil, postharvest handling and the use of fertilizer Mnzav (1997). .A previous study by Okafor reported that vegetables are not only cheap sources of nutrients but are also common sources Okafor (1985). Fruits and vegetables are the greatest sources of phytochemicals and facts have emerged that some antinutritional content of these vegetables have potentials in reducing some diseases in man . Some of these diseases include high blood pressure, heart attack, stroke and other cardiovascular diseases.

These antinutrients or phytochemicals carry out their healing activities by combining with vitamins or with other nutrients Liu (2004). Information is however scanty on the nutritional and phytochemical contents of these leafy vegetables. Hence, there is need to discover the potential of our local vegetables in relation to the provision of basic nutrients and phytochemicals, as this will help provide vital data for food processors, nutritionist, dieticians, as well as the consumers for the selection of these green leafy vegetables beyond south west of Nigeria. This study therefore evaluated the phytochemical components of  Struchium Sparganophora (Ewuro Odo) Leaf.

Statement of the Problem

There are dearth in literature on the chemical characterization of phytoconstituents and antioxidant properties of Struchium sparganophora, however, limited information is available on the chemical composition of Struchium sparganophora which is being consumed everyday in the Western part of Nigeria. Hence, this study sought to investigate the Phytochemical Components of Struchium Sparganophora with a special attention to Ewuro Odo Leaf

Objectives of the study

The main objectives of this study is to investigate the Phytochemical Components of Struchium Sparganophora (Ewuro Odo) Leaf.

The specific objectives are;

1. To analyze the proximate composition of struchium sparganophora (Ewuro Odo) Leaf as affected by processing
2. To investigate the antioxidant properties of struchium sparganophora as affected by processing
3. To provide useful recommendations regarding the consumption of Struchium Sparganophora (Ewuro Odo) Leaf.

Significance of the study

There is paucity of information on the phytochemical components of  Struchium Sparganophora. Such information are lacking in both national and local government records. This work serves as a bench mark for future research on all this important topic. Information on the chemical changes in food crops for preparing soup meals and dishes due to processing and the nutritional quality of traditional soup meals and dishes are important. The results of such research is bound to sensitize and mobilize the policy and decision makers to pay much more attention to food security and improvement of the nutritional status of their communities. The results could be the basis for making better choices for food materials used in traditional soup meals and dishes.