Comparative Study of the Proximate and Phytochemical Composition of Two Varieties of Jute (Corchorus Olitorius and Corchorus Incisifolius) Leaves

Leafy vegetables are essential components of the human diet, particularly in Nigeria, where they contribute significantly to the intake of proteins, minerals, and dietary fiber. Among these vegetables, jute leaves—Corchorus olitorius and Corchorus incisifolius—are widely consumed and valued not only for their nutritional content but also for their medicinal applications in traditional practices. Despite the documented health benefits of C. olitorius, limited comparative studies have been conducted to assess the nutritional and phytochemical variations between it and C. incisifolius. Therefore, in this study we address this gap by evaluating and comparing the proximate and phytochemical composition of the two jute varieties. The results showed that C. incisifolius had higher crude protein (30.63%) and ash content (20.91%) than C. olitorius, which recorded higher crude fiber (22.52%) and fat (5.45%) levels. Phytochemical analysis revealed that both species contained all five studied compounds, but their quantities varied: C. incisifolius had higher tannins, alkaloids, and flavonoids, while C. olitorius showed a notably higher saponin concentration. These findings highlight the nutritional and medicinal potential of both jute species and suggest that each variety may offer distinct health benefits depending on its phytochemical and nutrient profile. This comparative evaluation provides valuable insights for dietary planning, ethnobotanical usage, and further pharmacological research.