Qualitative and Quantitative Phytochemical Evaluation of Leaf Protein Concentrates and Bagasse of Scent Leaf (Ocimum gratissimum) Collected in Edo State, Nigeria

Abstract

In light of the growing demand for plant-based protein substitutes, it is critical to comprehend how processing techniques impact the phytochemical composition of leaf protein concentrates (LPCs) in order to maximize their functional and nutritional advantages. This study evaluated the qualitative and quantitative phytochemical properties of scent leaf (Ocimum gratissimum) meal (SLM), wet-milled scent leaf protein concentrate (Wet-SLPC), dry-milled scent leaf protein concentrate (Dry-SLPC), and scent leaf bagasse (SLB). Qualitative screening revealed the consistent presence of key phytochemicals, such as alkaloids, flavonoids, saponins, tannins, phenols, glycosides, terpenoids, and others, across all samples, regardless of processing. However, anthocyanins and phlobatannins were absent in all treatments. Quantitative analysis showed that SLM contained significantly higher levels (p < 0.05) of most phytochemicals compared to SLPCs and SLB. Notably, flavonoids, alkaloids, saponins, and tannins decreased markedly in the processed fractions, likely due to aqueous extraction and thermal degradation. In contrast, glycosides, phytates, terpenoids, and phenols remained relatively stable. These findings highlight the influence of 
processing on phytochemical retention, with potential implications for the nutritional, medicinal, and functional food applications of LPCs. Wet- and dry-milled SLPCs retained sufficient levels of beneficial bioactives while exhibiting reduced concentrations of antinutritional factors such as tannins and saponins. This study offers a promising approach to producing protein concentrates with balanced phytochemical profiles, supporting their use as nutritionally enhanced and functionally safe plant-based ingredients in human and animal diets.