In-Vitro Bioavailability Of Beta-Carotene In Gnatum Africana (Uziza), Gongronema Latifolium (Utazi), Ocimum Gratissimum (Scent Leaf), Talinum Triangulare (Waterleaf).:-Nwaeze, Ogadinma C

ABSTRACT xi Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with the objective of determining beta-carotene content of four green leafy vegetables which are Gnetum africanum (Okazi), Gongronema latifolium (Utazi), Ocimum gratissimum (Scent leaf) and Talinum triangulare (Water leaf). Beta-carotene is a principle carotenoid in vegetables, and ofthe most common and widely studied carotenoids. The bioavailability is the proportion of a particular nutrient that is digested, absorbed, and metabolized through normal pathways. While there is a recommended dietary allowance (RDA) for vitamin A, there is no RDA for beta carotene specifically. In this study, Gnetum africanum (Okazi) had the lowest beta-carotene bioavailability (1.55 ± 0.04) while Ocimum gratissimum (Scent leaf) (2.66 ± 0.49) had the highest beta-carotene bioavailability of the four samples analysed. It was proved that vegetables especially Gnetum africanum (Okazi), Gongronema latifolium (Utazi), Ochimum gratissimum (Scent leaf) and Talinum triangulare (Water leaf) contain beta-carotene and the results were discussed based on nutritional point of view.