1.1 Introduction
Utazi (Gongronema latifolium), are leafy vegetable and belong to the group of plants knowns as spices. It is of the family of Asclepiadaceae gends GONGRONEMA and species of Latifolium and the vernacular name is BushBuck while the botanical name is Gonronema Latifolium. The Scent leaf, botanically known as Ocimum gratissimum, is an aromatic herb that has been introduced extensively across tropical and subtropical regions of the world. It is native to Nigeria, Ghana, Cameroun, Madagascar, Southern Asia, and the Bismarck Archipelago. It has been naturalized in countries such as Polynesia, Hawaii, Brazil, Panama, the West Indies, and Mexico. The plant is normally a perennial homegrown shrub, although it can be found in the wild, and is used mainly as a spice for cooking delicacies due to its aromatic taste.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Utazi (Gongronemalatifolium/ Bushbuck), leaf vegetable and belong to the group of plants known as spices. It is of the family of ASCLEPIADACEA genus GONGRONEMA and species of LATIFOLIUM, and the vernacular name is BUSH BUCK while the botanical name gongronemalatifolium. Utazi is a climber with woody hollow glaborous stems below and characterized by greenish yellow flowers (Okolo 1987).
Gongronemalatifolium, commonly called ‘utazi’ by the Igbo’s, the efik / ibibo people in South-eastern Nigeria call the leave ‘utasi’ and the Yoruba people ‘arokeke’ or ‘madumaro’ (Ugochukwu and Babady, 2002). In Ghana, the akan-asantes knows it as ‘kurutu nsurogya’. The serer in Senegal call it ‘gasub’ while the kissis, mende and temnes in sierra leone call it ‘ndondo-polole, ‘tawabembe’ and ‘ra-bilong’ respectively (Dalziel etat, 1961). They are sharp bitter and sweet and widely used as a leafy vegetable and as a spice for sauce, soups and salad (Okolo 1987, Anaso and Onochie 1999). Utazi is used in small quantity in preparing soups like Nsala soup, ugba sauce, and yam and also in garnishing dish like Abacha, Ncha, Isiewu, Nkwobi etc. The leaves are used to spice locally brewed beer. In Sierra Leone the pliable stems are used as chew sticks. The bark contains much latex and has been tasted for exploitation (Morebise etal., 2002).
Reports by various authors showed that it essential oils, saponins and pregnanes among others (Schneider etal; 1993, Morebise and Fafunso 1998, morebise et al; 202). The plant has been widely used in folk medicine for maintaining healthy blood glucose level (Okafor 1987, 1989). The plant leaves have been found very efficacious as an anti-diarrhea, and anti-tussive (Sofoware 1982, Iwu, 1993).
Nchuanwu (ocimum gratissimum / clove Basil), leafy vegetable and belong to the group of plant known as spices. It is of family of LAMIACEAC genus OCIMUM and species O.GRATISSIMUM and the vernacular name is CLOVE BASIL while the botanical name OCIMUM GRATISSIMUM. Nchuanwu is widely distributed in the tropics of Africa and Asia. It is a perennial plant that is woody at the base. It has average height of 1-3m high. The leaves are broad and narrowly ovate, usually 5-13cm long and 3-9cm wide. It is a scented shrub with lime-green fuzzy leaves (Wagner et al; 1999).
In Southern part of Nigeria, the plant is called “effinrin-nia” by the Yoruba,”Nchuanwu” in Igbo, while in the Southern part of Nigeria, the Hausa call it “Daidoya” (Effraim et al; 2002).
Nutritional importance of this plant centers on it’s usefulness as a seasoning because of its aromatic flavor (C.N. Ezekwesili et at; 2004).
Nchuanwu in folk medicine, ocimum gratissimum is extensively used throughout West Africa as a febrifuge, anti-malaria and anti-convulsant. The leaf juice is used in the treatment of stomach pain and catarrh. Oil from leaves have been found to posses antiseptics, anti-bacterial and anti-fungal activities (Ezekwesile et al; 2004).
In the coastal area of Nigeria, the plant is used in the treatment of epilepsy (Osifo, 1992) high fever (Oliver 1980) and diarrhea (Oliver 1980 and Sofoware 1993). While in the savannah areas decoctions of the leaves are used to treat mental illness (Abdulrahman, 1992).
Nchuanwu is used by the Ibos of Southern Nigeria in the management of the baby cord. It is believed to keep the baby’s cord and wound surface sterile. It is used in the treatment of fungal infections, fever, cold and catarrh (Iwu, 1986).
They play quite significant role in our diets of the population because they are major sources of essential macro nutrients, micro nutrients and vitamins. Due to their seasonal nature and high moisture content, there is need therefore to develop an appropriate technology for their preservation so as to guarantee their availability all year round (Eze and Chibuzor 2008).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Important of Utazi and Nchuanwu as Source of Vitamin A and Vitamin C.
1.3 Statement of Problems
Investigation revealed that Brewed scent leaves can have a calming effect on the stomach and help with bowel evacuation. Drinking scent leaves tea also relieves heartburn. The plant is normally a perennial homegrown shrub, although it can be found in the wild, and is used mainly as a spice for cooking delicacies due to its aromatic taste (Pharmapproach, 2021).
It is a vegetable seasoning that gives every meal that delightful, unique taste and sweet aroma. Any meal with scent leaf will definitely get an individual's mouth watering, but there is more to its aroma. The plants boast of a lot of antibacterial, antifungal, larvicidal properties. Scent leaf plays a prominent role in the treatment and prevention of diseases and infection. It also contains vital bioactive substances such as iron, phosphorus, calcium, and vitamin A, which are essential for human health.
1.4 Aim and Objectives of Study
The aim of the study is to determine the vitamin composition of Utazi and Nchuanwu leaf juice (vitamin A and C). In achieving this aim, the following specific objectives were laid out as follows:
- To determine the proximate and mineral composition of Utazi and Nchuanwu
- To identify the amino acid and fatty acid composition of Utazi and Nchuanwu
1.5 Significance of Study
This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The study focuses on the Important of Utazi and Nchuanwu as Source of Vitamin A and Vitamin C in Human Body.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
