Proximate and Mineral Composition of Some Leafy Vegetables Sold in Farin Gadan Market in Jos, Plateau State, Nigeria

This study was carried out to determine the mineral concentration and proximate composition of four different leafy vegetable collected in from Farin Gadan Market Jos Plateau State Nigeria and extracted using double acid extraction method. Heavy metals concentration was performed using atomic absorption spectrophotometer and proximate composition was determined by Association of, Official Analytical chemistry (AOAC,1999) method. Results showed that the highest level of lead was found in Jute (0.045 ±0.004) while Lettuce (0.001 ±0.007) had the lowest level of lead. The leafy vegetables in this study may have been polluted with lead through pollutants in irrigation water, farm soil or due to pollution from the highway traffic. Chromium and cadmium were observed to be low in all the leafy vegetables analyzed, which is still within the safe limit set by FAO/WHO. Zinc had the highest concentration (2.802± 0.012) in bitter leaf, proximate analysis indicated significant variability in the constituents contained in the leafy vegetables studied (Carbohydrate, Ash content, crude protein, crude fats, crude fibre and moisture content in descending order). The highest moisture content was found in Lettuce (7.791%) and the highest crude protein in Bitter leaf (12.88%). The concentrations of the toxic heavy metals are within the tolerable limits of some regulatory authorities. However, there is need for continuous monitoring of heavy metal and proximate analysis in leafy vegetables because, leafy vegetables are the main sources of food supplements for humans in many parts of the world and are considered as bio-indicators of environmental pollution.

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Evaluation of the levels of selected heavy metals in leafy vegetables from irrigation farming sites in Jos, Plateau, Nigeria

Journal of Toxicology and Environmental Health Sciences ◽

10.5897/jtehs2021.0488 ◽

2021 ◽

Vol 13 (2) ◽

pp. 28-36

Author(s):

Y. Gazuwa Samuel ◽

E. Olotuche Ochube

Keyword(s):

Heavy Metals ◽

Leafy Vegetables ◽

Jos Plateau

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Effect of Drying on the Rehydration Properties of Some Selected Shellfish

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i130122 ◽

2020 ◽

pp. 42-48

Author(s):

D. B. Kiin-Kabari ◽

N. Obasi

Keyword(s):

Moisture Content ◽

Proximate Composition ◽

Crude Protein ◽

Moisture Loss ◽

Rehydration Ratio ◽

Crude Fibre ◽

Oven Drying ◽

Water Imbibition ◽

Nutritional Qualities ◽

Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

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Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

Earthline Journal of Chemical Sciences ◽

10.34198/ejcs.5121.127136 ◽

2020 ◽

pp. 127-136

Author(s):

Oyetade Joshua Akinropo ◽

Bello Lukman Abidemi ◽

Adesiyan Blessing Adedayo

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Crude Protein ◽

Proximate Analysis ◽

Nutritional Composition ◽

The Other ◽

Mineral Analysis ◽

Crude Fibre ◽

Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

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Nutritional Compositions of Selected Green Leafy Vegetables in Oyo State, Nigeria

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2018/v1i19605 ◽

2018 ◽

pp. 1-7

Author(s):

S. A. Okewole ◽

L. O. Oyekunle ◽

O. O. Akande ◽

T. T. Adebisi ◽

T. P. Olubode

Keyword(s):

Crude Protein ◽

Proximate Analysis ◽

Leafy Vegetables ◽

Vegetable Production ◽

Crude Fibre ◽

Amaranthus Hybridus ◽

Healthy Life ◽

Green Leafy Vegetables ◽

Moisture Contents ◽

Celosia Argentea

The nutritional compositions of selected green leafy vegetables obtained from major towns in Oyo State, Nigeria, (March and April) were determined using standard analytical methods for proximate analysis. The following nutrients in percentage were determined; moisture contents, ash, fat, crude fibre and crude protein. The green leafy vegetable used are Talium triangulare, Amaranthus hybridus, Launaena taraxacifolia Ocimum gratissimum, Celosia argentea, Cucuribita maxima, Abelimoschus esculentus, Solanum macrocarpon, Vernonia amygdalina and Sesamum indicum. All nutrients were present in appreciable quantities. Moisture contents ranged from 5.33 ± 0.06% - 8.33 ± 0.06%, ash (23.07 ± 0.06% - 61.27 ± 0.06%), fat (1.13 ± 0.06% - 3.37 ± 0.06%), crude fibre (2.43 ± 0.12% - 22.03 ± 0.06%), and crude protein (18.50 ± 0.10% - 55.23 ± 0.06%). The functional properties of vegetables were close in term of high protein level indicating that they are more nutritious. Also, the level of their ash content showed that the vegetables are very rich in essential minerals for healthy life when compared with one another and recommended dietary allowance (RDA). Thus, there is a need for farmers in the area to engage in dry season vegetable production so as to ensure availability of leafy vegetables throughout the year.

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EFFECT OF STORAGE MATERIALS ON THE PROXIMATE COMPOSITION OF TOMATO (Lycopersicon Esculentum) POWDER

FUDMA Journal of Sciences ◽

10.33003/fjs-2020-0402-212 ◽

2020 ◽

Vol 4 (2) ◽

pp. 203-206

Author(s):

RUKAYAT OLADIPUPO ◽

K. A. Yusuf ◽

G. Salawu

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Crude Protein ◽

Storage Period ◽

Proximate Analysis ◽

Aluminium Foil ◽

Crude Fibre ◽

Storage Materials ◽

Tomato Powder

The effect of storage materials on the quality of tomato powder was studied. Fresh, firm and matured red tomatoes were washed, sorted and sliced to a uniform thickness of 5mm. The sliced tomatoes were pre-treated by dipping in 1% calcium chloride (CaCl2) and 0.2% potassium metabislphite (KMS) solution for 10 minutes at room temperature. 200g each of the sample was dried at temperatures of 600C until equilibrium moisture content was attained. The dried tomatoes were ground into powder and stored in Black polyethylene [BPE], White polyethylene [WPE], and Laminated Aluminium Foil [LAF] pouches for 6 weeks. The moisture content, crude protein, crude fibre, fat, total ash, and vitamin C of the tomato powder were determined using the method prescribed by AOAC. The carotene contents were determined by HPLC. The proximate analysis was repeated after 2 weeks, 4 weeks and 6weeks of storage. There was an increase in moisture content and ash content after 6 weeks of storage while a decrease in value of protein, fat and vitamin C content occurred after the storage period. All the parameters measured were best retained by the laminated aluminium foil (LAF) compared to black polyethylene (BPE) and white polyethylene (WPE) packaging material for the entire period of the study.

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Proximate Analysis of Some Selected Infant Formula Sold in Makurdi Metropolis

Asian Food Science Journal ◽

10.9734/afsj/2019/v7i429978 ◽

2019 ◽

pp. 1-8

Author(s):

Ogochukwu Augustina Onuorah ◽

Rufus Sha'ato ◽

Okeke Rufina Obioma ◽

Adegoke Abiodun Adebimpe ◽

Adekola Omololu Atanda ◽

...

Keyword(s):

Moisture Content ◽

Infant Formula ◽

Proximate Composition ◽

Proximate Analysis ◽

Food Samples ◽

Crude Fibre ◽

North Central ◽

Infant Formulae ◽

North Bank ◽

Commercial Baby Food

Infant formula is a synthetic version of mother’s milk and belongs to a class of food materials known as dairy substitutes. This study was designed to evaluate the proximate composition of some selected infant formula sold in Makurdi metropolis. Six (6) different brands of infant formula samples were purchased from the major markets, Wadata market and North bank market Makurdi Benue State, North Central Nigeria. The six different brands comprise of three (3) infant milk formulae and three (3) infant cereal formulae. Samples on some Selected Infant Formulae were analysed in the laboratory for proximate composition and the data were subjected to Analysis of Variance to rank the significant differences in means. There were significantly different (P<0.05) across the selected infant formulae sample for moisture, ash, crude protein, crude fate, crude fibre and carbohydrates. The result shows that FRISOGOLD significantly (P<0.05) has the highest moisture content (11.60%) with cowbell having the lowest (2.45%) while the ash content of cowbell was found to be the highest compared to other formulae. In conclusion, the commercial baby food samples (MYBOY, NAN and cowbell) have a low moisture content which suggests an asset as this prolongs the shelf life and also inhibits microbial activity on these products thereby preventing spoilage.

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Analysis of the Proximate Composition, Anti-Nutrients and Mineral Content of Maerua Crassifolia Leaves

Nigerian Journal of Basic and Applied Sciences ◽

10.4314/njbas.v27i1.12 ◽

2020 ◽

Vol 27 (1) ◽

pp. 89-96

Author(s):

U.I. Aletan ◽

H.A. Kwazo

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Mineral Content ◽

Absorption Spectrometry ◽

Proximate Analysis ◽

Crude Protein Content ◽

Good Source ◽

Mineral Contents ◽

Sodium Potassium ◽

Lethal Doses

This study was carried out to determine the proximate composition, anti-nutrient and the mineral content of Maerua crassifolia leaves. Proximate analysis was performed using standard AOAC methods, mineral contents were determined using atomic absorption spectrometry while the anti-nutrients were analysed using standard methods. The results revealed that the leaves had moisture content of 62.00 %, ash content of 12.17± 0.47 g/100 g and crude protein content of 15.17 ± 0.02 g/100 g. The value of the minerals ranged between 75.33 ± 0.05 mg/kg for potassium and 2.88 mg/kg for magnesium. For the heavy metals, zinc had the highest value of 0.22 ± 0.02 μg/mg. The sodium: potassium ratio was calculated to be 0.92 ±0.00. All the anti-nutrients studied were below the lethal doses recommended. The results obtained indicate that the leaf will be a good source of nourishment if properly utilized. Keywords: proximate composition, mineral content, anti-nutrients, Maerua crassifolia

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Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2018.55.2.17889 ◽

2018 ◽

Vol 55 (2) ◽

pp. 209

Author(s):

Aanchal Johari ◽

Asha Kawatra

Keyword(s):

Moisture Content ◽

Protein Content ◽

Pearl Millet ◽

Proximate Composition ◽

Crude Protein ◽

Pennisetum Glaucum ◽

Nutritional Composition ◽

Ash Content ◽

Crude Protein Content ◽

Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

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