Determination of the Flavonoid Composition of Seven Varieties of Vigna unguiculata (L.) Walp as Food and Therapeutic Values

The leaves, stems, roots and seeds of seven varieties of Vigna unguiculata (L.) Walp var. 'Oloka', var. Ifebrown, var. 'Kafanji', var. 'Sokoto guzo', var. Crowder pea, var. Potiskum and var. Iron beans consumed in Awka Anambra State were examined for flavonoid compositions using gravimetric method. The similar samples of each of the leaves, stems, roots and seeds were subjected to phytochemical analyses of qualitative and quantitative determination. The qualitative analyses revealed that the leaves, stems, roots and seeds of the plant under study contain flavonoid. For quantitative analyses, all the parts of the Vigna unguiculata varieties examined contain flavonoids but in various percentages. Oloka variety contains the highest flavonoids in the parts examined. On comparison with other varieties, it was discovered that var. Oloka contains the highest flavonoid in the stem, roots and seed having the following mean value (1.48, 1.42 and 0.81) respectively while Sokoto guzo contains the highest flavonoid in the leaves with the mean value of 1.67. This finding indicates that Vigna unguiculata is a good source of flavonoid and therefore can be useful in the diet as food and in ethnomedicine for the manufacture of drugs.