NUTRIENT COMPOSITION OF SOME PROCESSED AND UNPROCESSED LESSER KNOWN VEGETABLES CONSUMED IN KADUNA STATE, NIGERIA

By

Author

Presented To

Department of Biochemistry

ABSTRACT
This study was designed to determine nutrient composition of some processed and unprocessed 
lesser known vegetables (LKCVs) consumed in Kaduna State. Multistage sampling and simple 
random sampling techniques were adopted to arrive at community of choice for data collection. 
Six communities were randomly selected from the three (3) senatorial zones of Kaduna state. In 
each selected community, in-depth interview and Focus Group Discussion (FGD) were 
conducted with community women to identify types, processing methods and consumption 
pattern of LKCVs. A total of eight each of the processed and unprocessed LKCVs identified 
were aseptically collected for laboratory analysis. LKCVs commonly found in Kaduna state were 
therefore, subjected to analysis to determine their proximate and micronutrient (some minerals: 
Ca, K, Mg, Fe, Na, Zn and vitamins: vitamin C, vitamim A and folate) content. A total of 21 
LKCVs were identified out of which 8 were selected based on availability for the study. All the 
vegetables were seasonal except Vigna unguiculata (Bean leaves), more so boiling and blanching 
were the common traditional processing methods. Senna obtusifolia (Coffee senna) (73.81%), 
Senna occidentalis (Coffee senna) (74.60%) and Clocusia esculentum (Cocoyam leaves) 
(61.11%) were consumed sufficiently by the respondents (5-6 times per week). Medicinal value 
(34.94%) was the dominant reason for consumption of the LKCVs. The proximate nutrient 
values for unprocessed LKCVs ranged from 50.33% to 13 9% (carbohydrate), 12.49% to 4.09% 
(crude protein), 5.00% to 0.37% (fat), 7.06% to 6.63% (ash), 61.11% to 28.10% (moisture) and 
9.88% to 1.72% (fibres). While in processed LKCVs, proximate compositions ranged from 
41.38% to 11.80% (carbohydrate), 6.44% to 2.67% (crude protein) 3.16% to 0.17% (fat), 5.72 %
to 2.72% (ash), 72.30% to 50.05% (moisture), and 6.43% to 0.93% (fibres). Minerals nutrient 
value of unprocessed LKCVs showed that potassium has the highest value range of 3,277.6omg 
to 220.10mg/100g; magnesium, 128mg to 99.96mg/100g; calcium, 200.22mg to 5.33mg/100g; 
sodium, 7.14mg to 0.07mg/100g; iron, 19.53mg to 0.39mg/100g; zinc, 9.61mg to 0.23mg/100g; 
vitamin A, 11.78mg to 0.19mg/100g; vitamin C, 4,22mg to 0.07mg/100g; vitamin B9, 12.49mg 
to 5.24mg/100g. The minerals and vitamins nutrient of processed LKCVs analyzed also gave
ranges for potassium, 996.50mg to72.30mg/100g; magnesium, 85.7mg to 125.08mg/100g; 
calcium, 2.7mg to 103.48mg/100g; sodium, 0.36mg to 9. 39mg/100g; iron, 0.19mg to
11.78mg/100g; zinc, 0.29mg to 5.38mg/100g; vitamin A, 6.99mg to 14.59mg/100g; vitamin C,
0.35mg to 3.35mg/100g; Vitamin B9, 2.77mg to 8.11 mg/100g. There was significant (p<0.05) difference between the processed and unprocessed nutrient content of LK C Vs in favour of
unprocessed that had the higher nutrient in all the vegetables except for moisture content. All the
vegetable are of low fat content and the nutrient level vary widely. Vegetables when combined
would complement each other and provides more nutrient- rich local diet, thus contributes to 
food security. 
TABLE OF CONTENTS
Contents Page 
Title Page - - - - - - - -- - - i
Declaration - - - - - - - - - - ii
Certification - - - - - - - - - - iii
Dedication - - - - - - - - - - iv
Acknowledgement - - - - - - - - v 
Abstract - - - - - - - - - - vi
Table of Content - - - - - - - - - viii
List of Tables - - - - - - - - - - xii
List of Appendices - - - - - - - - - xiii
List of Abbreviations - - - - - - - - - xiv
CHAPTER ONE
1.0 INTRODUCTION 
1.1 Statement of the Problem - - - - - - 2
1.2 Justification - - - - - - - - 3
1.3 Aim and Objectives - - - - - - - - 4
CHAPTER TWO 
2.0 Literature Review 
2.1 Vegetables - - - - - - - - - 5
2.1.1 Classification of Vegetables - - - - - - - 6
2.1.2 African Indigenous Vegetables - - - - - - 6
2.2 Consumption of Indigenous Vegetable - - - - - 7
2.2.1 The Affordability of Indigenous Vegetables - - - - - 8
2.2.2 Method of Consumption of Indigenous Vegetables - - - - 9
2.2.3 The Roles of Indigenous Vegetables - - - - - - 10
2.3 Processing of Indigenous African Vegetables - - - - 10
2.3.1 Harvesting of Leafy Vegetables - - - - - - 11
2.3.2 Source of Indigenous Vegetables - - - - - - 12
2.4 Nutrient Composition of Indigenous Vegetables - - - - 12
2.4.1 Carbohydrate (CHO) - - - - - - - - 13
2.4.2 Protein- - - - - - - - - - 13
2.4.3 Fat - - - - - - - - - - 14
2.4.4 Fibres - - - - - - - - - - 15
2.4.5 Moisture - - - - - - - - - 15
2.4.6 Ash - - - - - - - - - - 16
2.5 Mineral - - - - - - - - - 16
2.5.1 Calcium - - - - - - - - - 18
2.5.2 Magnesium - - - - - - - - - 19
2.5.3 Potassium - - - - - - - - - 19
2.5.4 Sodium - - - -- - - - - - 20
2.5.5 Iron - - - - - - - - - - 21
2.5.6 Zinc - - - - =- - - - - - 22
2.6 Vitamins - - - - - - - - - 23
2.6.1 Classification of Vitamins - - - - - - - 24
2.6.2 Water Soluble Vitamins - - - - - - - 24
2.6.3 Vitamin B9 (Folate) - - - - - - - - 25
2.6.4 Vitamin C (Ascorbic Acid) - - - - - - - 26
2.6.5 Vitamin C as an Antioxidant - - - - - - - 26
2.6.6 Fat Soluble Vitamin - - - - - - - 27
2.6.7 Vitamin A - - - - - - - - - 28
2.6.8 Beta Carotene as an Antioxidant - - - - - 29
CHAPTER THREE 
3.0 Materials and Methods 
3.1 Materials- - - - - - - - - - 30
3.1.1 Equipment - - - - - - - - - 30
3.1.2 Reagents - - - - - - - - - 31
3.1.3 List of Reagents - - - - - - - - - 31
3.2 Methods - - - - - - - - - 32
3.2.1 Study Area - - - - - - - - - 32
3.2.2 Sampling Procedure - - - - - - - - 32
3.2.3 Data Collection - - - - - - - - 33
3.2.4 Sample Collection and Identification - - - - - 33
3.2.5 Sample Processing for Consumption - - - - - 33
3.3 Analysis - - - - - - - - - 36
3.3.1 Proximate Analysis -- - - - - - - - 36
3.3.2 Determination of Moisture Content - - - - - - 36
3.3.3 Determination of Ash Content - - - - - - 37
3.3.4 Determination of Crude Lipid Content - - - - - 38
3.3.5 Determination of Nitrogen and Crude Protein Content - - - 39
3.3.6 Determination of Crude Fibre Content - - - - - 40
3.3.7 Determination of Carbohydrate Content (by Difference) - - - 41
3.4 Determination of Minerals - - - - - - - 41
3.4.1 Determination of Calcium, Magnesium Iron and Zinc by 
Atomic Absorption Spectrophotometer (AAS) - - - - 41
3.4.2 Determination of Sodium and Potassium by Flame Photometry - - 42
3.5 Determination of Vitamins - - - - - - - 43
3.5.1 Determination of Beta Carotene Content - - - - - 43
3.5.2 Determination of Vitamin C (Ascobic Acid) Content - - - - 44
3.5.3 Determination of Folic Acid (Vitamin B9) Concentration - - - 46
3.5.4 Data Analysis - - - - - - - - - 47
CHAPTER FOUR 
4.0 Results
4.1 Identification of Lesser Consumed Vegetables (LKCV) - - - 48
4.2 Consumption Pattern of LKCV - - - - - - 53
4.3 Proximate Composition of LKCV - - - - - - 57
4.4 Mineral Composition of LKCV - - - - - - 64
4.5 Vitamin Composition of LKCV - - - - - - 71
CHAPTER FIVE 
5.1 Discussion - - - - - - - - - 75
CHAPTER SIX 
6.1 Summary - - - - - - - - - 86
6.2 Conclusion - - - - - - - - - 87
6.3 Recommendation - - - - - - - - 87
References - - - - - - - - - - 88
Appendices - - - - - - - - - 101

.

About e-Project Material Centre


e-Project Material Centre is a web service aimed at successfully assisting final year students with quality, well-researched, reliable, and ready-made project work. Our materials are recent, complete (chapter 1 to Minimum of Chapter 5, with references), and well-written. INSTANT ACCESS! INSTANT DOWNLOAD. Simply select your department, choose from our list of topics available, and explore your data.

Why Students Love to Use e-Project Material?


Guaranteed Delivery: Getting your project delivered on time is essential. You cannot afford to turn in your project past the deadline. That is why you must get your project online from a company that guarantees to meet your deadline. e-Project Topics Material Centre is happy to offer instant delivery of projects listed on our website. We can handle just about any deadline you send our way. Satisfaction Guaranteed: We always do whatever is necessary to ensure every customer's satisfaction.

Disclaimer


e-Project Topics Material Centre will only provide projects as a reference for your research. The projects ordered and produced should be used as a guide or framework for your own project. The contents of the projects should help you generate new ideas and thoughts for your own project. It is the aim of e-Project Topics Centre to only provide guidance by which the projects should be pursued. We are neither encouraging any form of plagiarism nor are we advocating the use of the projects produced herein for cheating.

Terms and Conditions


Using our service is LEGAL and IS NOT prohibited by any university/college policies. You are allowed to use the original model papers you will receive in the following ways:
  • As a source for additional understanding of the subject
  • As a source for ideas for your own research (if properly referenced)
  • For PROPER paraphrasing (see your university definition of plagiarism and acceptable paraphrase) Direct citing (if referenced properly)
Thank you so much for your respect to the author's copyright.

Refund and Privacy Policy


  • Refunds: All sales are final. However, if you encounter any issues with accessing your purchased material, kindly contact our support team for immediate resolution.
  • Privacy Policy: Your personal information is protected and will not be shared with third parties. We ensure secure payment processing and data confidentiality.

Contact Information


X

Need Help Finding or Downloading Your Project Material?

If you don't see the topic you're looking for or You need urgent/express attention, click the WhatsApp Icon/link below to contact ADMIN and get the material you need instantly. We are always available online to attend to your needs. Thanks