Comparative Study of the Proximate, Mineral and Amino Acid Compositions of Boerhavia Diffusa and Boerhavia Erecta

This study comparatively evaluated the proximate composition, mineral content, anti-nutrient levels, and amino acid profiles of the edible portions of Boerhavia diffusa and Boerhavia erecta, two wild edible vegetables commonly consumed in parts of Africa and Asia. Fresh plant samples were collected from Ado Ekiti, Nigeria, air-dried and analyzed using standard analytical procedures. The results showed that carbohydrate was the most abundant proximate component in both species, ranging from 48.49% in Boerhavia diffusa to 50.50% in B. erecta. Crude protein contents were relatively high and comparable, with values of 16.13% and 15.79%, respectively. Boerhavia diffusa contained higher ash content, whereas Boerhavia erecta had higher crude fat and fibre contents. Mineral analysis revealed appreciable levels of essential macro- and microelements, particularly calcium, potassium, phosphorus, iron, and magnesium. Lead was not detected in either sample. The Na/K ratios of both vegetables were below one, suggesting possible dietary benefits for cardiovascular health. Anti-nutrient analysis indicated low concentrations of saponin and alkaloid, while the moderately high level of cyanide and tannin in both samples could be reduced by processes such as cooking or boiling. Amino acid profiling showed the presence of both essential and non-essential amino acids in considerable amounts. Glutamic acid was the predominant amino acid in both samples, while leucine was the most abundant essential amino acid. Boerhavia diffusa generally recorded higher total amino acid content, essential amino acid index, and predicted protein efficiency ratio than Boerhavia erecta. Amino acid scoring patterns further demonstrated that both vegetables could contribute significantly to essential amino acid requirements, especially for children. Overall, the findings indicate that Boerhavia diffusa and Boerhavia erecta are valuable nutrient-rich leafy vegetables with promising potential for improving dietary quality and supporting food and nutrition security.