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CHAPTER ONE INTRODUCTION 1.1 VEGETABLE a Vegetable Is Any CHAPTER ONE INTRODUCTION 1.1 VEGETABLE A vegetable is any part of a plant that is consumed by humans as food as part of a savoury course or meal. The term "vegetable" is somewhat arbitrary, and largely defined through culinary and cultural tradition. It normally excludes other main types of plant food, fruits, nuts and cereal grains but includes seeds such as pulses. Defining a "vegetable" is hard because so many different parts of a plant are consumed as food; roots, tubers, bulbs, corms, stems, leaf stems, leaf sheaths, leaves, buds, flowers, fruits and seeds. The broadest definition is the word's use adjectivally to mean "matter of plant origin" to distinguish it from "animal", meaning "matter of animal origin". More specifically, a vegetable may be defined as "any plant, part of which is used for food",a secondary meaning then being "the edible part of such a plant".A more precise definition is "any plant part consumed for food that is not a fruit or seed, but including mature fruits that are eaten as part of a main meal"(Sinha et al;2010, Vainio and Bianchini, 2003)Falling outside these definitions are mushrooms and other edible fungi which, although not parts of plants, are often treated as vegetables. 1.2 DIFFEENT CATEGORIES OF VEGETABLE 1.2.1 BULB VEGETABLES Bulb vegetables are aromatic vegetables which are used widely to add flavour to casseroles, broths, courts-bouillons and soups. Garlic, chive, spring onion, water chestnut, grey shallot and other varieties of onions and leeks come under the category of bulb vegetables. They derived the name because it is the bulbs that are eaten, not the 1 leaves. Some of the bulb vegetables including garlic are known for their medicinal value and recent studies suggest that some of these help in preventing cancer(Fungi vegetables, 2015). 1.2.2 FRUIT VEGETABLES Fruit vegetables are those which come under the category of both fruits and vegetables. An example is tomato which is a fruit by scientific means as they are developed from the ovary in the base of a flower as in the case of any other fruit. From the culinary point of view, they are termed as vegetables as they are used in savory other than sweet cooking. Example include; Avocados, Chayote, Okra, Olives, Peppers, Tomatoes, etc. (Fungi vegetables, 2015) 1.2.3 INFLORESCENT VEGETABLES Clusters of flowers that are arranged on a stem which is composed of a main branch or complex arrangement of branches are Inflorescent Vegetables. Its flowers, flower buds, stems and leaves are eaten as vegetables. These vegetables have great nutritional value and used often in casseroles, cooked as a side dish or is served raw to accompany salads. They are the perfect option for dieters as they are less in calories and are filling and hearty. Examples include; Artichokes, Broccoli, Cauliflower, Banana flower, etc. (Fungi vegetables, 2015). 1.2.4 LEAF VEGETABLES 2 Leafy vegetables are plant leaves that are eaten as a vegetable, sometimes accompanied by petioles and shoots. The number of species of plants with edible leaves coming up to one thousand, most of the leafy vegetables come from herbaceous plants such as lettuce and spinach. Leafy vegetables have high nutritional value though it is the presence of Vitamin K which makes it a viable option. Rich in vitamins, minerals and disease-fighting phytochemicals and fiber, it is effective for weight loss and helps you keep your hunger in check. It also helps in reducing cholesterol and blood pressure and slows down the process of absorption of carbohydrates into the bloodstream. Containing plenty of water, it keeps you hydrated and helps in maintaining beautiful skin and hair. Examples include; Spinach, Arugula, Cabbage, Collards, Lettuce, Sea kale, Endive, Cress, etc. (Fungi vegetables, 2015) 1.2.5 ROOT VEGETABLES Root vegetables are either roots or stems of the underground plants that are used as vegetables. They are actually, storage organs that are enlarged to store energy in the form of carbohydrates and among them, starchy root vegetables are of particular prominence. Widely available in tropical regions including West Africa, Central Africa and Oceania. Those vegetables that are included in this group are sweet potatoes, carrots, beets, parsnips, jicama, leeks, and Jerusalem artichokes and beets. As they grow beneath the ground, they are highly nutritious, allowing them to absorb as many minerals and nutrients as possible (Fungi vegetables, 2015). 1.3 MEDICINAL PLANT 3 Medicinal plant is defined as any substance with one or more of its organ containing properties that can be used for therapeutic purposes or which can be used as precursors for the synthesis of various drugs. (Sofowora, 1993) Medicinal plants contain numerous biologically active compounds such as carbohydrates, proteins, enzymes, fats and oils, minerals, vitamins, alkaloids, quinones, terpenoids, flavonoids, carotenoids, sterols, simple phenolic glycosides, tannins, saponins, polyphenols etc. Traditional medicine refers to health practices, knowledge and beliefs incorporating plants, animals and mineral based medicines, spiritual therapies, manual techniques and exercises, applied singularly or in combination to treat, diagnose and prevent illnesses or maintain well being. Over the years, medicinal plants have been found useful in the treatment and management of various health problems. Traditional medicine is undoubtedly a reliable alternative approach to health care delivery in the metropolis because it is cheap, easily accessible and efficacious. Herbal drugs are invariably single plant extracts of fractions thereof or mixtures of fractions/extracts from different plants. Traditional plant medicines might offer a natural key to treat various human ailments. In recent years, there has been an increasing interest by researchers in the use of naturally occurring biologically active compounds of medicinal value (Ananda Rajagopal et al., 2011). The use of plants for medical purposes dates back to antiquity (Sofowora, 1993). Recent research has focused on natural plants product alternative for disease control in developing countries. The majority of rural dwellers do not have access to modern health care, so they mostly depend on medicinal plant to prevent or eliminate diseases. Medicinal plants are cheaper, more accessible to most of the population in the world. Thus, there is need to encourage the use of medicinal plants as potential sources of new drugs. There has therefore been an 4 upsurge in the interest in herbal remedies in several parts of the world with many of the herbal remedial being incorporated into orthodox medical practice (Daniyan and Muhammad, 2008). 1.4 NUTRITIONAL FACTS OF BASELLA SP. Basella or vine spinach is a popular tropical leafy-green vegetable commonly grown as backyard plant in the home gardens. In the true sense, it is different from English spinach (Spinacea oleracea) in that the plant is a creeping vine, and its leaves feature glossy, broad, deep green, thick, and mucilaginous (Ghafoorunissa, 1996). Commonly found in the backyard gardens of many south Asian families, it is gaining popularity in some of the tropical and temperate climates of America, Australia and Europe for its succulent, nutritious greens, and tender stems. Vine spinach belongs to the Basellaceae family, and has two chief cultivars, Basella alba, which features green-stems and deep-green leaves, and Basella rubra with purplish-stems and deep-green leaves with pink veins (Daniyan and Muhammad, 2008). 5 Fig. 1:0 Morphology of Basella alba plant (A), along with Fruits (B), Bud (C), adaxial (D) and abaxial (E) surfaces of the leaf. There are many plant species available all over the world which has been used for the multi beneficial activities. India and China are the two major countries that are richer in many of the medicinal plant species. In spite of millions of chemically synthesized drug for a number of diseases; natural products of plant origin has got its own importance and has remained the most important source of new drugs. One such medicinal herb is Basella The present study is focused towards compiling the ethanobotanical and scientific importance of above mentioned plant. 1.4.1 TAXONOMY OF THE PLANT Kingdom: Plantae Phylum: Magnoliophyta Class: Magnoliopsida Order: Caryophyllales Family: Basellaceae Genus: Basella Species: alba (green stem) 6 Species: rubra(purplish stem) 1.4.2 VERNACULAR NAMES English: Ceylon spinach, Malabar spinach, Indian spinach, Hindi: lalbachlu , po, Bengali: Puishak, Oriya: Poi saga, Konkani: Valchibhaji, Kannada: Basalesoppu, Telugu: Bachhali, Tamil: KodippasaLi, Tulu: Basale, Marathi: Mayalu, Portuguese: Bertalha, Filipino: Alugbati, Vietnamese: Mồ ngt ơ i, Sinhalese: VelNiviti (Sudu), Sanskrit name: Upodika, Indian name: Poi (Kumar, 2010). 1.4.3 CULTIVATION DETAILS Requires a well-drained moisture-retentive soil rich in organic matter and a warm sunny sheltered position, prefers a sandy loam. Tolerates fairly poor soils but does much better in rich soils, Tolerates high rainfall, Tolerates a pH in the range 4.3 to 7. A frost- tender perennial, it is not hardy outdoors in Britain but can be grown as a spring-sown annual. A fast growing plant, capable of producing a crop within 70 days from seed in a warm climate, though it requires a minimum daytime temperature of 15°c if it is to keep growing vigorously so it seldom does well outdoors in Britain, It does tolerate low light levels plus night temperatures occasionally falling below 10°c, and so can do well in a cold greenhouse. Plants do not flower if the length of daylight is more than 13 hours per day. Widely cultivated for its edible leaves in the tropics, there are some named varieties. It is an excellent hot weather substitute for spinach (Huxley, 1992). Basella species is a wildly cultivated, cool season vegetable with climbing growth habit. It is a succulent, branched, smooth, twining herbaceous vine, several meters in length. Stems are purplish or green.
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