THE DETERMINATION OF THE NUTRIENT AND PHYTOCHEMICAL COMPOSITION OF FRESH CARROT (Daucus carota) LEAVES

Okudu, Helen O. and Chimezie, J.C.

Department of Human Nutrition and Dietetics

Michael Okpara University of Agriculture Umudike, Abia State

E-mail: helenokudu@yahoo.com

ABSTRACT

Fresh carrot (Daucus carota) leaves were randomly collected from five stalls in Jimeta main Market, Yola State, Nigeria. The leaves were inspected and sorted. The leaves that were fresh, green and free from insect damage were selected. Samples were taken immediately for moisture analysis, while the rest were dried for three days using solar dryer. Milling was done using attrition milling machine. The proximate and vitamin content of the samples were determined using standard AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. All tests were carried out in duplicates and the data generated were analysed using standard methods.   The fat, ash, crude fiber, crude protein values of the sample were 1.08, 3.37, 3.62 and 6.72g/100g. The carrot leaves contain ascorbic acid (59.45mg/100g) vitamin B₁ (0.15mg/100g), vitamin B₂ (0.37mg/100g), vitamin B₃ (0.16mg/100g) and vitamin E (8.04mg/100g). All the macro mineral determined were low. The vegetable contained iodine  (14.16mg/100g), iron (1.07mg/100g), and zinc (0.05mg/100g). Carrot leaves contains ascorbic acid (59.45mg/100g) vitamin B1 (0.15mg/100g), vitamin B₂ (0.37mg/100g), vitamin B₃ (0.16mg/100g) and vitamin E (8.04mg/100g). Tannin (9mg/100g), flavonoids (16mg/100g), alkaloids (963mg/100g), saponin (58mg/100g), phenol (17mg/100g) and sterol 2mg/100g). The result shows that fresh carrot leave is a good source of vitamins C, E and iodine. It also has substantial quantity of the   B-vitamins. The chemical profile of fresh carrot leaves showed that it can be an alternative for most common vegetables.