Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Edible Leaves
2.2 Botanical Description of Pterocarpus Mildbreadii (Oha)
2.3 Nutritional Value of Oha Leaves
2.4 Traditional and Culinary Uses of Oha Leaves
2.5 Health Benefits of Oha Leaves
2.6 Chemical Composition of Oha Leaves
2.7 Cultivation and Harvesting of Oha Leaves
2.8 Processing Techniques for Oha Leaves
2.9 Comparative Analysis with Other Edible Leaves
2.10 Research Gaps in the Study of Oha Leaves

Chapter THREE

3.1 Research Design
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Data Analysis Procedures
3.5 Variables and Measurements
3.6 Ethical Considerations
3.7 Research Limitations
3.8 Data Validation Techniques

Chapter FOUR

4.1 Analysis of Nutritional Content in Oha Leaves
4.2 Examination of Phytochemical Composition in Oha Leaves
4.3 Evaluation of Antioxidant Properties of Oha Leaves
4.4 Comparison of Different Oha Leaf Varieties
4.5 Impact of Processing Methods on Nutrient Retention
4.6 Consumer Perception and Acceptance of Oha Leaves
4.7 Market Trends and Demand for Oha Leaves
4.8 Recommendations for Future Research

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusions Drawn from the Study
5.3 Implications of the Research
5.4 Practical Applications of the Study
5.5 Contributions to Existing Knowledge
5.6 Recommendations for Further Action
5.7 Areas for Future Research
5.8 Closing Remarks and Final Thoughts