Nutritional, phytoconstituent and antioxidant potential of mucilage extract of Okra (Abelmoschus esculentus), water leaf (Talinum triangulare) andJews mallow (Corchorus olitorius)

This study assessed the nutrient, phytoconstituent, minerals, Zn bioavailability and antioxidant properties of mucilage extracted from Okra, Water leaf and Jews mallow. The protein in the mucilage of these vegetables was significantly higher (P ≤ 0.05) in water leaf (54.30%) than Jews mallow (44.80%) and okra (20.30%). Jews mallow had the highest fiber content (8.25%) and okra the lowest (2.00%). The calculated [Ca][phytate] ⁄ [Zn] molar ratios for the mucilage of water leaf (0.59) and Jews mallow (1.51) were clearly above the critical level of 0.5 mol / kg while that of the mucilage of okra (0.14) was below 0.5 mol / kg. The vitamin C content ranged from 5.00 mg AAE/g in okra to 10.25 mg AAE/g in water leaf. The result revealed that okra mucilage had a significantly higher (P ≤ 0.05) total phenol and reducing power than that of the mucilage of water leaf and Jews mallow. At the concentration of 100 and 300mg/ml, okra mucilage had the highest DPPH radical scavenging ability of 23.04% and 40.40% and the lowest OH radical scavenging ability of 13.16% and 59.03%. The mucilage of these vegetables could prevent protein malnutrition and serve as a natural antioxidant.