Untitled

Abstract

Chemical profile of leafy vegetables enable researchers to affirm the constituents present in them as well as knowing their possible usefulness for consumption and medicinal applications. Red and green soko were obtained, rinsed in water and cut into smaller pieces, air dried, grounded and sieved to give 40mm mesh size powder. The powdered samples were analyzed for proximate composition and mineral contents using standard methods. The antioxidant properties such as reducing power, ferrous ion chelating activity 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity and 2,2azinobis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) of samples were determined. Red soko had the higher value of crude lipid (2.36 ± 0.06%), ash content (16.45 ±0.15%), protein (17.06 ±0.06%), and dry matter (89.74 ±0.24%) while green soko had higher value of moisture content (10.86±0.33%), crude fibre (13.66±0.20%), carbohydrate (54.81.81±0.21%) and energy value (297.38±0.89 Kcal/100g). Red soko had the higher values of Mg (25.16 ± 0.22 mg/kg), Fe (2.86±0.05 mg/kg), Zn (0.10 ± 0.02 mg/kg), Mn (0.56 ±0.08 mg/kg), and Cu (0.20 ±0.01 mg/kg) while green soko had higher value of Ca (180.16 ±1.00 mg/kg), Na (73.44 ±0.00 mg/kg), K (694.14 ± 0.96 mg/kg), Pb (0.23 ±0.00 mg/kg) and Se (0.20 ±0.03 mg/kg). Green soko had higher value of ferric reducing antioxidant power (0.36±0.04%), Fe 2+ Chelating Activity (4.46±0.09%), DPPH radical scavenging activity (11.75±0.74%) and ABTS +