Central Journal of Human Nutrition & Food Science Cite this article: Okeke CU, Ezeabara CA, Okoronkwo OF, Udechukwu CD, Uka CJ, et al. (2015) Determination of Nutritional and Phytochemical Compositions of Two Variants of Bitter Leaf (Vernonia amygdalina Del). J Hum Nutr Food Sci 3(3): 1065. *Corresponding author C hine lo A. Eze a b a ra , De p a rtme nt o f Bo ta ny, Nna md i Azikiwe Unive rsity, P.M.B. 5025 Awka , Ana mb ra Sta te , Nig e ria , Ema il: Submitte d: 06 April 2015 Accepted: 02 June 2015 Publishe d: 04 June 2015 ISSN: 2333-6706 Copyright © 2015 Eze a b a ra e t a l. OPEN ACCESS Research Article Determination of Nutritional and Phytochemical Compositions of Two Variants of Bitter Leaf (Vernonia amygdalina Del) Okeke CU 1 , Chinelo A Ezeabara 1 *, Oluchi F Okoronkwo 2 , Udechukwu CD 1 , Uka CJ 1 and Bibian O Aziagba 1 1 Department of Botany, Nnamdi Azikiwe University, Nigeria 2 Department of Plant Science and Biotechnology, Abia State University, Nigeria Abstract Nutritional and phytochemical compositions of the leaves, stem and root of sweet and bitter variants of Vernonia amygdalina Del. were determined. The samples were oven-dried at 60 o C for 24 hours and the standard methods of analyses were adopted. Values were considered signifcantly different at (p<0.05).Sweet variant has the greater values of tannin in leaves and root; protein in stem and root and carbohydrate in leaves, whereas bitter variant has higher levels of crude fbre and fat in the leaves and carbohydrate in the stem and root. Hydrogen cyanide concentrations present in the leaves and stem of both variants of Vernonia amygdalina were low. There was high level of alkaloids in the parts of the two variants, with higher proportion in the leaves of the bitter variant; which could be the cause of the its bitterness. The negligible variation in the nutritional and phytochemical constituents of parts of these variants indicated that they could be used as food and drug in ethnobotany, interchangeably. Ke ywo rds • Vernonia amygdalina • Bitte r va ria nt • Swe e t va ria nt • Nutrie nt • Phyto c he mic a l INTRODUCTION Vernonia amygdalina Del. is a medium sized shrub with abundant bitter principles in every part of it. It belongs to the family Compositae or Asteraceae. The plant is known as “Ewuro”, “olugbu” and “shuwakaa” in Yoruba, Western; Igbo, Southern and Hausa, Northern Nigeria, respectively. It is a widely used local plant in Southern Nigeria for both therapeutic and nutritional purposes. Bitter leaf decoction of the plant is ethno medicinally employed as an anti-diabetic remedy [1]. It is also used as a local medicine against leech in some countries [2]. Meanwhile, confusion exists in Nigeria even among the natives, as to the correct identity between Vernonia amygdalina and Vernonia colorata. The natives, based on the bitterness of the leaves, were able to distinguish between bitter and sweet varieties of Vernonia amygdalina. Some workers were of the view that both Vernonia amygdalina and Vernonia colorata are mistaken for each other since they possess similar morphological characters, as well as high bitter taste [3,1]. They are regarded as substitutes to quinine. In addition, Etukudo [4] was of the opinion that Vernonia colorata is less bitter than Vernonia amygdalina. He also stated that Vernonia calvoana was a close ally of the other two. The importance of this study was therefore to find out whether there are differences between the nutritional and photochemical compositions of the bitter and sweet variants of Vernonia amygdalina, in order to ascertain whether they could be used interchangeably as food and drug in ethno botany. MATERIALS AND METHODS Plant materials The leaves, stem and root of both sweet and bitter variants of Vernonia amygdalina used for this study were obtained from the premises of the National Root Crop Research Institute, Umudike, Abia State, Nigeria. The voucher specimens were deposited in the Herbarium of Abia State University, Uturu, Nigeria. Preparation of plant materials Two hundred gram (200g) of the seeds, leaves, stems and roots used were oven-dried at 60 o C for 24 hours.