Determination of Vitamin Content in Commonly Consumed Leafy Vegetables in Anambra State, South East Nigeria

Leafy vegetables represent primary dietary sources of vitamins A, C, and B-complex for many Nigerian households, yet their vitamin content varies considerably with variety, growing conditions, and post-harvest handling, information that is insufficiently documented for South East Nigerian varieties. This study determines the vitamin content of six commonly consumed leafy vegetables: Telfairia occidentalis, Amaranthus hybridus, Corchorus olitorius, Ocimum gratissimum, Gnetum africanum, and Vernonia amygdalina, purchased from three markets in Anambra State, South East Nigeria. Vitamin C content is determined by iodometric titration and high-performance liquid chromatography. Vitamin A is assessed by determining beta-carotene content using spectrophotometric methods. B-vitamin analysis focuses on thiamine, riboflavin, and niacin, determined by fluorometric and spectrophotometric methods following solvent extraction and saponification. All determinations are performed on fresh and boiled samples to assess cooking-induced nutrient losses. Results are evaluated against recommended dietary allowances and compared with published values for the same species from other African countries. One-way analysis of variance and Tukey's test are used for mean comparisons. Findings are expected to demonstrate significant vitamin C losses upon boiling and higher beta-carotene in dark green species. Results contribute to dietary guidance for optimising nutrient retention in traditional cooking practices across South East Nigeria. Keywords: leafy vegetables, vitamin analysis, beta-carotene, Anambra State, nutrient retention