PROXIMATE ANALYSIS AND NUTRITIONAL COMPOSITION OF MINT LEAVES (MENTHA PIPERITA)
Abstract
Mentha which is also famous as mint is a genus of plants fit in the Lamiaceae family. M. piperita well known as
peppermint is widely cultivated worldwide and used for its medicinal values. The aim was to evaluate the
chemical and nutritional compositions of M. Piperita. The proximate composition were determined according to
the perspectives methods, while mineral elements were determined using EDTA method. The moisture content
(14.96%), the ash content (7.3%), fat content (15.45%),crude protein (14.26%), carbohydrate content (44.93%)
and crude fibre (3.1%). The result indicates higher content of fat, carbohydrate and moisture in the leaf of M.
piperita and a moderate content of ash and protein. The most predominant mineral found was Zinc 8.7 mg/kg
and manganese 8.3mg/kg, other minerals were found in low values ranging from, iron with a value of 6.7mg/kg
and copper 4.1 mg/kg respectively. The Fourier Transform Infrared (FTIR) analysis of the crude extract showed
that the compounds contain the functional groups like-CO, Nitro, -OH, and other compounds, while its Gas
chromatography-Mass spectroscopy (GC-MS) analysis contains, fatty acids,carbohydrate and other compounds.
In conclusion, M. Piperita can be an excellent source of nutrients and mineral.
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