Proximate Composition of Some Leafy Vegetables Use as Relish in Kano State, Nigeria

The nutrient and physicochemical parameters of some leafy vegetables use as relish in kano state namely: Amaranthus hybridus, Adansonia digitata, Ceratotheca sesamoides and Moringa oleifera were determined. Moisture content ranged between 3.693% in Moringa oleifera to 13.483% in Adansonia digitata. Ash content ranged between 11.240% in Moringa oleifera to 19.693% in Amaranthus hybridus. The crude fat content was found to range from 8.160% in Ceratotheca sesamoides to 12.070% in Moringa oleifera. For the crudefibre content, it ranged between 6.330% in Moringa oleifera to 9.913% in Adansonia digitata. The crude protein content ranged between 7.440% in Adansonia digitata to 22.897% in Ceratotheca sesamoides. The carbohydrate content in the samples ranged from 41.663% in Ceratotheca sesamoides to 51.453% in Adansonia digitata. For the iodine values, the result ranges between 19.670mg/100g in Adansonia digitata to 45.260mg/100g in Moringa oleifera, while for saponification values, the result ranged between 143.990mg/g in Moringa oleifera to 257.127mg/g in Adansonia digitata. The results indicate that while the leafy vegetables could be used in fighting malnutrition, the oils obtained from them could also be used for domestic and industrial purposes.