PAPER TITLE :COMPARISON OF PROXIMATE, MINERAL AND VITAMIN COMPOSITION OF SELECTED FRUITS AND VEGETABLES

FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 14 NUMBER 1 2018

Paper Details

  • Author(s) : Awe, S, Okeke, O. L and Usman, A.A
  • Abstract:

Proximate, mineral and vitamin composition of some selected fruits and vegetables gotten from Local markets in Lokoja, Kogi state, Nigeria were investigated. The fruits were Carrot (Daucus carota), Pawpaw (Carica papaya) and Apple (Malus domestica) and the Vegetables were Ugu (Telfairai occidentalis) Scent leaf (Ocimum gratissimum) and Bitter leaf (Vernonia amygdalina). The fruits and vegetables were analyzed for proximate content (Moisture, Fat, Ash, Protein Crude fiber and Carbohydrate), Mineral elements (Mg, Ca, Fe, K and Na) and Vitamins (A and C). The fresh fruits and vegetables were air dried, pulverized, and analyzed. The proximate analysis of the selected fruits and vegetables indicated that both the fruits and vegetables were high in Crude fiber and Carbohydrate content. The Crude fiber content ranged from 18.33-46.32% in Carrot and Ugu leaf respectively and Carbohydrate content ranged from 16.40-64.09% in Ugu leaf and Apple respectively. Vegetable samples were slightly higher in their protein content with Scent leaf 22.84% highest and Ugu leaf having 15.91% lowest, as compared to the fruit samples with Carrot having 8.92% highest and Apple having 3.15% lowest. The Mineral elements analysis indicated that all the samples contained low levels of mineral elements. Fe (Iron) is predominant element, with highest level of 885.0 ± 0.12 mg/kg in Bitter leaf and as low as 221.5 ± 0.07 mg/kg in Carrot. All the samples were poor sources of Magnesium and Sodium, except Calcium which was relatively high in Scent leaf 6.92 ± 0.08% but lowest in Bitter leaf 0.03 ± 0.01%. Samples analyzed showed they were all good sources of the Vitamins with Scent leaf having highest Vitamin A and Vitamin C content of 0.36% and 0.385% respectively in vegetables. All selected fruits and vegetables are of high nutritional value based on the minerals analyzed and should be consumed more often for maintenance of good health.
Key words: Vitamin, Proximate, Minerals, Fruits, Vegetables