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Nutritional Composition, Phytochemical screening and Antimicrobial Properties of the Leaf of Ficus exasperata (Vahl)

1, 2, 1, 1

  1. 1Department Of Biochemistry, Ekiti State University, Ado-Ekiti, NIGERIA.
  2. 2Department Of Microbiology, Ekiti State University, Ado-Ekiti, NIGERIA.

CORRESPONDENCE

Ajayi, O.B.

Department Of Biochemistry, Ekiti State University, Ado-Ekiti, NIGERIA.

bunmi_dave@yahoo.com

Received: 10-12-2011; Accepted: 28-08-2012.

Volume 1, Issue 3 · pp. 242-246 · 2012 · DOI:

ABSTRACT

The leaf of Ficus exasperata was studied for proximate , mineral , antinutrients, phytochemical composition and antimicrobial activity. Results obtained for proximate composition showed that the leaf was rich in carbohydrate (38.73%), crude protein (16.85%), crude fat (13.75%), ash (11.76%), Moisture (10.65%) and crude fibre (8.26%) which were within the range expected for dry leaf vegetable. Antinutrients screening revealed the level of bioactive compounds in the leaf comprising of phytate (112.82%), Oxalate (4.502mg/100g), flavonoids (3.21%), cyanide (0.543mg/kg) and tannins (0.207mg/ml). It contains mminerals such as Ca (500.00ppm), P (217.65ppm), mg (187.20ppm), Fe (168.20ppm). The phytochemicals present were flavonoids, saponins, ccardiac glycosides and aalkaloids. Suscetibility of Salmonella typhi , Escherichia coli ,Enterococus feacalis and Klebsiella pneumonia to ethanolic, ethyl acetate and aqueous-chloroform extracts of the leaf showed that the ethanolic extract contained bioactive substances.

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    O.B., A., J.O., O., O.M., O., & T.M, I. (2012). Nutritional Composition, Phytochemical screening and Antimicrobial Properties of the Leaf of Ficus exasperata (Vahl). Asian Journal of Biological and Life Sciences, 1(3), 242-246.

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    © 2012 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0