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Journal of Biological Sciences
Year: 2009  |  Volume: 9  |  Issue: 4  |  Page No.: 377 - 380

Nutritional and Antimicrobial Properties of Ocimum gratissimum Leaves

Fred O.J. Oboh, Honeybell I. Masodje and Stephen A. Enabulele    

Abstract: Fresh green Ocimum gratissimum leaves were analysed for protein content, moisture, ash, minerals and antimicrobial activity. The fresh leaves had a moisture content of 81.35%, a protein content of 1.21% and an ash content of 0.57%. On a fresh weight basis mineral content was as follows: phosphorus 52.4, selenium 0.007, iron 7.9 and zinc 1.5 μg g-1. An aqueous extract of the leaves inhibited the growth of the gram positive bacterium Staphylococcus aureus and the gram negative bacterium Escherichia coli. The nutritional implications of the results are discussed.

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