EVALUATION OF THE NUTRITIONAL COMPOSITION OF COLD AND HOT WATER EXTRACTS OF FICUS CAPENSIS LEAF

Abstract

Ficus capensis hot water is used by some locals as beverage. The present study aimed at determining the nutritional composition of cold and hot water extracts of Ficus capensis leaf. Matured and fresh leaf of Ficus capensis were collected and extracted.
Nutritional analysis of the extracts were performed in accordance to standard methods. The result of the study showed the presence of protein, carbohydrate as well as appreciable amounts of minerals and vitamins. The protein and carbohydrate contents of the hot water extract was significantly (p < 0.05) different from that of cold water extract. The study concludes that the hot water extract will serve as a good source of these nutrients when consumed in appreciable amount. Therefore, this finding will aid in meeting the human nutritional needs for normal growth and development when used as an alternative source of raw material in brewery industry.