Title: Comparative analysis of phytochemical and nutritional compound in different parts of mustard (Brassica juncea, L.) plant in Ishiagu, Ebonyi State, Nigeria

Authors: Buliaminu Adeniyi Yekini; Jacobs Mobolade Adesina; Olalekan Ajibolade Ogunoye

Addresses: Institute for Food Security, Environmental Resources and Agricultural Research (IFSERAR), Federal University of Agriculture, PMB 2240, Abeokuta Ogun State, Nigeria ' Department of Crop Production Technology, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria ' Department of Pest Management Technology, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria

Abstract: The study was carried out on mustard (Brassica juncea, L.) genotype Pusa bold, to determine the: 1) proximate composition of the seeds, leaves, shoots and roots; 2) concentration of bioactive secondary metabolites in the seeds, leaves, stem and roots. The experiment was conducted at National Root Crop Research Institute (NRCRI), Umudike, Nigeria. Mustard seedlings were sourced from an existing experimental plot at the Teaching and Research Farm, Federal College of Agriculture, Ishiagu, Nigeria. The samples were screened to determine active secondary metabolites, proximate composition and nutritional compounds. Results revealed a significant difference in proximate content in seeds, leaves, stem and root of the plant. Roots had the highest moisture content (13.62), while the stem had the least (6.38). The stem had the highest dry matter content (93.64), while roots had the least (86.36). Roots had highest crude fibre content (20.06), while seeds had the least (7.05). Crude protein content varies with different plant parts, such as roots, stems, leaves and seeds, with values of 6.71, 7.10, 12.55 and 18.13, respectively. Different plant parts showed significant difference in phytochemical compounds present. This study demonstrates the potential of mustard plant as food source and raw material in both human and plant medicine.

Keywords: Brassica juncea; secondary metabolites; proximate composition; nutritional compounds.

DOI: 10.1504/IJFSNPH.2025.149686

International Journal of Food Safety, Nutrition and Public Health, 2025 Vol.6 No.4, pp.251 - 259

Received: 19 Aug 2024
Accepted: 31 Jul 2025
Published online: 10 Nov 2025 *

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