NUTRITIONAL PROPERTIES OF SEEDS OF SELECTED VEGETABLES

The nutritional significance of vegetable seeds as complementary food sources has garnered increasing attention, particularly within Nigerian diets. This study aims to investigate the nutritional properties of seeds from selected vegetables commonly consumed in Nigeria, specifically okra (Abelmoschus esculentus), jute (Corchorus spp.), Africa spinach (Gynandropsis gynandra), amaranth green (Amaranthus spp.), and roselle (Hibiscus sabdariffa). The research systematically selected and analyzed these seeds to elucidate their potential contributions to dietary nutrition. Proximate composition analysis revealed that all seed types exhibited substantial protein content, ranging from 11.62% in JS to 18.62% in AMS, alongside significant levels of dietary fiber and essential fats ranging from 2.88% in RS to 8.50% in OKS. Fatty acid profiling indicated a predominance of unsaturated fatty acids, particularly linoleic and oleic acids, which are beneficial for cardiovascular health. Amino acid analysis demonstrated a comprehensive amino acid profile highlighting the presence of essential amino acids such as lysine and methionine, which are often limited in plant-based diets. Vitamin assays showed that the seeds are rich in vitamins A, C, and E, contributing to antioxidant defenses and overall metabolic functions. Mineral composition assessment identified high levels of potassium, magnesium, calcium, and iron, essential for various physiological processes including bone health and oxygen transport. Functional property evaluations revealed that these seeds possess favorable water and oil absorption capacities, as well as robust emulsification properties, making them versatile for use in diverse food formulations. The findings underscore the potential of okra, jute, Africa spinach, amaranth green, and roselle seeds as valuable nutritional supplements in Nigerian diets.