Phytochemical analysis and anti-bacterial activity of the ethanol and methanol extracts of five edible vegetables namely: Talinum triangulare, Corchorus olitorius, Vernonia amygdalina, Amaranthus hybridus and Telifairia accidentalis were studied. The study revealed the presence
of alkaloids, tannins, flavonoids, saponins, phlobatannins, cardiac glycosides and resins in all the extracts. Terpenoids, tannins, balsams, triterpenoids were present in some of the extract whereas Leucocyanins, phytosteroids, quinones were found to be totally absent in the extracts of all the vegetables. The antibacterial activity of the extracts against Bacilus cereus, Staphylococcus aureus, Escherichia coli and Salmonella typhi revealed that Vernonia amygdalina had the highest sustained antibacterial property in comparison with the other vegetables followed by Talinum triangulare, Corchorus olitorius, Amaranthus hybridus and Telifairia accidentalis, which had the least antibacterial property. The results obtained in this work offer a scientific basis and justification for use of these vegetables in human diet and in the treatment of gastrointestinal tract diseases.