Comparative Analysis of the Mineral and Nutritional Composition of Fresh and Dried Leaf Samples of Moringa oleifera Used as a Vegetable in Nigeria

This study evaluated the proximate and mineral composition of fresh and dried leaves of Moringa oleifera to assess their nutritional potential as a vegetable in Nigeria. Leaf samples were collected from Balgare, Mayo-Belwa Local Government Area of Adamawa State, and subjected to laboratory analysis using standard chemical procedures. Proximate parameters, including moisture, ash, dry matter, crude fibre, crude protein, carbohydrate and crude fat, were determined, while mineral elements comprising calcium, magnesium, phosphorus, potassium, iron, zinc, copper and manganese were analysed using flame emission spectrometry, colorimetry and atomic absorption spectrophotometry. The results revealed variations in the nutritional composition of the two sample categories. The fresh sample recorded higher values for ash (0.42 g), dry matter (0.21 g), crude fibre (2.4 g), crude protein (4.2 g) and carbohydrate (0.9 g), compared with the dried sample, which recorded 0.23 g, 0.09 g, 1.7 g, 2.6 g and 0.7 g, respectively. However, crude fat was higher in the dried sample (0.9 g) than in the fresh sample (0.6 g). Mineral analysis showed that calcium was the most abundant element, with concentrations of 212 and 167 mg/100 g in the fresh and dried samples, respectively. The fresh sample also recorded higher concentrations of magnesium, phosphorus, potassium, iron, zinc, copper and manganese. These findings demonstrate that Moringa oleifera leaves contain several nutritionally important constituents and may serve as an affordable supplementary source of essential nutrients. The study highlights their potential contribution to dietary diversity and improved household nutrition, particularly in communities where micronutrient deficiencies remain a concern