ABSTRACT

The aim of the study was to analyze the nutrient composition and sensory evaluation of two indigenous leafy vegetables Pterocarpus santalinoids and Ipomoea batata in household meal preparation and ascertained their level of acceptability. This was done by formulating 5 specific objectives and 5 research questions. The study adopted experimental research design. Pterocarpus santalinoides and Ipomoea batata leaves were used in developing recipes of which five different meals were prepared. Sensory evaluation was done by twenty (20) panelist, Proximate composition of these vegetables were determined (moisture, ash, crude fat, crude protein, carbohydrate and crude fibre, Micronutrient content of the food products were also determined (Phosphorus, calcium, copper, zinc, manganese and magnesium, vitamin "A", "B", "C", riboflavin and Thiamin).Results were analyzed statistically by the analysis of variance and difference among means separated. The results revealed that "A" prepared with Ipomoea batata leaves and "Al" prepared with Telferia occidentalis leaves (7.80±0.95 and 7.9±1.33) were rated higher than others by the respondents. Meal "A" prepared with Ipomoea batata leaves had the highest score than the rest of the meals. The phytate content in Pterocarpus santalinoides leaves (0.65±0.00) were significantly higher than those in sweet potato leaves (0.35±0.01). The oxalate content in Pterocarpus santalinoides leaves (0.8 1±0.01) were significantly higher than those in Ipomoea batata leaves (0.67±0.02). The protein content in sweet potatoes Ipomoea batata leaves (18.05±0.57) was significantly higher than those in Pterocarpus santalinoides leaves (16.84.0.03). Pterocarpus santalinoides leaves has higher carbohydrate content (55.50±0.16) than Ipomoea batata leaves (50.32±0.20) .Based on the findings, it was recommended that increasing the production of underutilized indigenous leafy vegetables and informing people on how to prepare them for maximum nutritional value is required.. Increasing the production of indigenous vegetable and inform the people on how to prepare the vegetable to maximum nutritional value is required. Suggestions were made for further studies.