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

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

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Department of Biochemistry

136 Pages 7,187 Words 1,902 Views PDF Format No. of Chapters: 1 to 5 Chapters

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

10 INTRODUCTION

11 Statement of the Problem - - - - - - 2

12 Justification - - - - - - - - 3

13 Aim and Objectives - - - - - - - - 4

CHAPTER TWO

20 Literature Review

21 Vegetables - - - - - - - - - 5

211 Classification of Vegetables - - - - - - - 6

212 African Indigenous Vegetables - - - - - - 6

22 Consumption of Indigenous Vegetable - - - - - 7

221 The Affordability of Indigenous Vegetables - - - - - 8

222 Method of Consumption of Indigenous Vegetables - - - - 9

223 The Roles of Indigenous Vegetables - - - - - - 10

23 Processing of Indigenous African Vegetables - - - - 10

231 Harvesting of Leafy Vegetables - - - - - - 11

232 Source of Indigenous Vegetables - - - - - - 12

24 Nutrient Composition of Indigenous Vegetables - - - - 12

241 Carbohydrate (CHO) - - - - - - - - 13

242 Protein- - - - - - - - - - 13

243 Fat - - - - - - - - - - 14

244 Fibres - - - - - - - - - - 15

245 Moisture - - - - - - - - - 15

246 Ash - - - - - - - - - - 16

25 Mineral - - - - - - - - - 16

251 Calcium - - - - - - - - - 18

252 Magnesium - - - - - - - - - 19

253 Potassium - - - - - - - - - 19

254 Sodium - - - -- - - - - - 20

255 Iron - - - - - - - - - - 21

256 Zinc - - - - =- - - - - - 22

26 Vitamins - - - - - - - - - 23

26 1 Classification of Vitamins - - - - - - - 24

262 Water Soluble Vitamins - - - - - - - 24

263 Vitamin B9 (Folate) - - - - - - - - 25

264 Vitamin C (Ascorbic Acid) - - - - - - - 26

265 Vitamin C as an Antioxidant - - - - - - - 26

266 Fat Soluble Vitamin - - - - - - - 27

267 Vitamin A - - - - - - - - - 28

268 Beta Carotene as an Antioxidant - - - - - 29

CHAPTER THREE

30 Materials and Methods

31 Materials- - - - - - - - - - 30

311 Equipment - - - - - - - - - 30

312 Reagents - - - - - - - - - 31

313 List of Reagents - - - - - - - - - 31

32 Methods - - - - - - - - - 32

321 Study Area - - - - - - - - - 32

322 Sampling Procedure - - - - - - - - 32

323 Data Collection - - - - - - - - 33

324 Sample Collection and Identification - - - - - 33

325 Sample Processing for Consumption - - - - - 33

33 Analysis - - - - - - - - - 36

331 Proximate Analysis -- - - - - - - - 36

332 Determination of Moisture Content - - - - - - 36

333 Determination of Ash Content - - - - - - 37

334 Determination of Crude Lipid Content - - - - - 38

335 Determination of Nitrogen and Crude Protein Content - - - 39

336 Determination of Crude Fibre Content - - - - - 40

337 Determination of Carbohydrate Content (by Difference) - - - 41

34 Determination of Minerals - - - - - - - 41

341 Determination of Calcium, Magnesium Iron and Zinc by

Atomic Absorption Spectrophotometer (AAS) - - - - 41

342 Determination of Sodium and Potassium by Flame Photometry - - 42

35 Determination of Vitamins - - - - - - - 43

351 Determination of Beta Carotene Content - - - - - 43

352 Determination of Vitamin C (Ascobic Acid) Content - - - - 44

353 Determination of Folic Acid (Vitamin B9) Concentration - - - 46

354 Data Analysis - - - - - - - - - 47

CHAPTER FOUR

40 Results

41 Identification of Lesser Consumed Vegetables (LKCV) - - - 48

42 Consumption Pattern of LKCV - - - - - - 53

43 Proximate Composition of LKCV - - - - - - 57

44 Mineral Composition of LKCV - - - - - - 64

45 Vitamin Composition of LKCV - - - - - - 71

CHAPTER FIVE

51 Discussion - - - - - - - - - 75

CHAPTER SIX

61 Summary - - - - - - - - - 86

62 Conclusion - - - - - - - - - 87

63 Recommendation - - - - - - - - 87

References - - - - - - - - - - 88

Appendices - - - - - - - - - 101

136 Pages 7,187 Words 1,902 Views PDF Format No. of Chapters: 1 to 5 Chapters

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