lnvitro bioavailability of beta carotene from Vernonia amygdalina (bitter leaf), Pterocarpus mildbraedii (oha leaf) Solaninum marcrocarpon (garden egg leaf), Moringa oleifera (moringa leaf):- Okwudiri Vivian C.

ABSTRACT

The aim of the study is to determine the bioavailability of beta carotene from Moringaoleifera, Vernonia amygdalina (Bitter leaf),Pterocarpus mildbraedii (Oha leaf), Solanium marcrocarpor (Garden egg leaf) which was carried out by method of extraction using a separating funnel to separate homogenous mixture into two separate layers and was run off into a beaker while the top layer was collected and re extracted with pet ether until the extracted becomes fairly yellow From the findings of this study it was revealed that Moringa oleifera (Moringa leaves) (3.14 ± 0.16) had the highest concentration of beta carotene followed Solanium marcrocarpon (2. 71 ± 0.45) (Garden egg leaves), Pterocarpus mildbraedii (Oha leaf) (2.58 ± 0.28) while Vernonia amygdalina (Bitter Leaf) (0.90 ± 0.03) has the lowest beta-carotene bioavailability when compared to the other samples.From the findings of our study it was observed that vegetables Vernonia amygdalina (Bitter Leaf), Pterocarpu smildbraedii (Oha leaf), Solanium marcrocarpon (Garden egg leaves).kMoringa oleifera (Moringa Leaves) are the principle source of carotenoids and this vegetables arc rich source of essential amino acid, vitamin A and minerals .Therefore it could be recommended that Vegetables are rich sources of Beta carotene and therefore should be included dietary requirements of the body and since it is rich with vitamin A it is required for normal functioning of the visual system, maintaining of cell functioning for growth and production of red blood cells.