Phytochemical, nutritional and anti-bacterial properties of the dried leaf powder of Moringa oleifera used as food supplement, or source of vegetable in soup preparation were investigated in this study. The phytochemicals identified in the leaf powder included tannis, saponins, alkaloids, phenols flavonoids and glycosides. The nutritional investigations revealed the presence of carbohydrates (29.08%), ascorbic acid (140mg/100g); fibre (2.1%), protein (6.88%) as well as iron (70mg/100g), calcium (1530 mg/100g)), vitamin C (17.8 mg/100g)) potassium (255 mg/100g)), magnesium (250 mg/100g)) and vitamin A (19.9 mg/100g)). These have far reaching nutritional importance in the health care system in these localities whose childhood malnutrition of 6-9year olds is 18 compared to the South -South average of 12.8. The zones of inhibition were very low or non-existence when tested against Staphylococcus aureus (0-7cm), Pseudomonas sp. (0), Klebsiella (0), and Escherichia coli (0). The dry leaf powder is a good source of phytochemicals/secondary metabolites and nutrients but not antimicrobials. The use of Moringa leaves as nutrient should therefore be encouraged in this locality.
