International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064 Volume 2 Issue 11, November 2013 www.ijsr.net Chemical Composition of Red and White Cocoyam (Colocosiaesculenta ) Leaves OlaleyeLydia Damilola 1 , Owolabi Bodunde Joseph 2 , AdesinaAdeniyi Olufemi 3 , IsiakaAdekunle Amoo 4 1,2,3,4 Department of Chemistry, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria Abstract: Standard methods were employed to analyze red and white cocoyam (Colocosiaesculenta ) leaves for proximate, mineral and anti-nutrients compositions. Qualitative and quantitative analysis of phytochemicals were also carried out to ascertain their presence and relative abundance in the samples. These analyses showed that the samples possess high ash content, hence, appreciablemineral content. The samples were also found to have large amounts of anti-nutrients; phytate and oxalates. Qualitative and quantitative analyses for phytochemicals confirmed the presence of bioactive constituents liketannins, flavonoids, total phenols and alkaloids in various proportions. Keywords: Colocosiaesculenta , proximate, anti-nutrients, phytochemicals 1. Introduction Cocoyam, a member of the Aracaea family is an ancient crop grown throughout the humid tropics for its edible corms, cormels and leaves, as well as other traditional uses [1]. The Aracaea family is made up of some hundred genera and more than fifteen hundred species [2].They are mostly tropical and subtropical and grow mainly in moist or shady habitats. Cocoyam is a well-known food plant which has a long history of cultivate, it corms are important source of starch and the leaf can also be eaten. Nutritional value is the main concern when a plant part is considered as food source. However, endogenous toxic factors characteristic of plant material can also affect the content of nutrients. Therefore, the objectives of this research were to determine the nutritive value of red and white cocoyam (Colocosiaesculenta ) leaves by carrying out the following analysis;proximate composition and mineral analysis of red and white cocoyam leaves. Quantitative determination of anti-nutrients present in the sample. Qualitative and quantitative analysis of phytochemicals present in the samples, thus, providing consumers and nutritionists with information about the leaves. 2. Literature Survey Green leafy vegetables are widely used for food in many countries of the world; they are real source of B-Carotene, ascorbic acid, minerals and dietary fibre [3]. However, dark are nutritious than those with lighter or yellowish leaves. They are in abundance shortly after rainy season but become scarce during the dry season which cultivated types are used, these vegetables could be harvested at all stages in the process of growth or could be fed upon in fresh, process or semi processed forms, [3]. Cocoyam is a well-known food plant, which has a long history of cultivate. Its corms are important source of starch. They may also be cut up and boil in curries or fried to make crispy chips. The leaf stalks can also be eaten. The leaves which are seldomly used for food have been reported that they can be cooked [4]. All parts of the of the raw cocoyam plant contain a toxic compound calcium oxalate, which must be destroyed through cooking before eating [5].The plant is herbaceous in nature and it is capable of growing to a height of 2meters. They seldom flower and fruit in cultivation and the flowers expectedly possesses the usual aroid flower structure. The leaves of cocoyam are shape like a shield and can reach up to a meter in length; they are attached to the long, fleshy leafy stalks that are green, red or purple. Slightly off the center of each leaf blade and such a characteristic is desert, be as peltake [6]. 3. Previous Work It has been reported that leaves from Taro (Colocosiaesculenta) are rich in vitamins and minerals. They are a good source of thaimine, ribloflavin / iron, phosphorus and zinc and a very good source of vitamin B6, vitamin C, niacin, and especially in the leaves, also it is highly perishable that is it has high content of water. Leaves of new cocoyam are also used in feeding pigs because of its nutritive values [4] Preliminary investigations have reveal that most vegetables are good source of antioxidants, but some are definitely much better than others. When it comes to vitamins, minerals, carotenoids and cruciferous phytonutrients, which are all virtually importable to good health, the most potent vegetable are dark green leafy vegetables, hence, this effort to fully investigate the nutritional, anti-nutritional and phytochemical characteristics of leaves of cocoyam. 4. Methods / Approach The succulent part of the red and white cocoyam leaves were plucked, washed in running tap to remove sand, stone, was sun dried and was ground into fine powdered form using electric blender. The samples were placed in sample air – tight container, well labelled for identification kept in a refrigerator at 4 o C prior the analysis. 4.1. Proximate Analysis This was carried out on the blended, homogenized and refrigerated leaves samples in triplicate. The determinations include; moisture content, crude fibre, ash content, crude protein, crude fat and total carbohydrates (by difference). Paper ID: 13091303 121