CHEMICAL COMPOSITION OF SOME LESSER-KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN AYAMELUM LOCAL GOVERNMENT AREA OF ANAMBRA STATE

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CHEMICAL COMPOSITION OF SOME LESSER-KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN AYAMELUM LOCAL GOVERNMENT AREA OF ANAMBRA STATE

ABSTRACT

The study identified some edible fresh wild green leafy vegetables and fruits and determined their nutrients, antinutrients and food toxicants content. The proximate, micronutrients, antinutrients and food toxicants contents of these fruits (Olax viridis (“Osenga”), Gongronema species (“Aado”), Ficus carpensis (“Akankolo”), Napoleona/imperialis

(“Ukpodikili”), Afromonum species) (“Okwocha”) and vegetables Vitex doniana (“Uchkulu”) and Ficus carpensis) were determined using standard methods. The moisture content of the fruits ranged from 59.83 to 75.40% in Olax viridis (“Osenga”) and Gongronema species, (“Aado”) respectively. Olax viridis (“Osenga”) fruits had high levels of protein (6.52%),ash (12.52%),and fibre (13.58%).Fiscus crapensis (“Akankolo”) fruit contained appreciable quantities of ascorbate (36.mg).Gongronema species fruit is rich in iron (23.50mg), phosphorus (44.66mg), copper (14.06mg) and zinc(12.43mg). The fruits equally contained high levels of phytate (12.60-108mg) in Gongronema species (“Aado”) and Olax viridis (“Osenga”). Afromonum species (“Okwocha”) had high oxalate (127.22mg). Tannins and saponins levels of the fruits were low (0.05-0.12mg and 0.02-0.30mg), respectively. Ficus carpensis (“Akankolo”) leaf had high moisture (60.44%) and low protein (2.18%), fat (3.42%), ash (10.5%),fibre(8.91%) .Vitex doniana (“Uchakulu”) had less than 50% carbohydrate (35.74%) and high fibre(11.45%). Vitex doniana (“Uchakulu”) leaf contained appreciable amounts of β-carotene (67.83mg), and Fiscus carpensis (“Akankolo”) leaf had lower B-carotene (27.94mg) relative to that of Vitex doniana (“uchakulu”) .07.83mg. The ascorbate level (67.83mg) was high in Vitex doniana. Vitex doniana leaf had appreciable quantities of phosphorus (28.63mg) and high oxalate level (128.56mg). Saponins (0.02mg) and tannins (0.12mg) were low in the two vegetables. The edible lesser-known wild fruits and vegetables can contribute much more nutrients especially micro nutrients to the diet of families in Ayamelum Local Government Area of Anambra State. The antinutrients phytate, oxalate, tannin and saponin levels of the fruits and vegetables were at safe levels. Increased consumption of these foods is advocated.

TABLE OF CONTENTS

Title page — — — — — — — i

Approval page — — — — — — — ii

Certification — — — — — — — iii

Dedication — — — — — — — — — — iv

Acknowledgement — — — — — — — — — v

ABSTRACT — — — — — — — — — — vi

Table of contents — — — — — — — — — vii

List of Tables — — — — — — — — — — xi

CHAPTER ONE

1.0 INTRODUCTION — — — — — — — — –1

1.1 Background of the study — — — — — — — — 1

1.2 Statement of the problem — — — — — — — — 2

1.3 Objectives of the study — — — — — — — — 3

1.4 Significance of the study — — — — — — — — 3

CHAPTER ONE

2.0 LITERATURE REVIEW — — — — — — — — –4

2.1 Micronutrients — — — — — — — — — 4

2.2 Importance of fruits and vegetables in diet — — — — — 5

2.3 Mineralizing effect — — — — — — — — 7

2.4 Laxative effect — — — — — — — — — 7

2.5 Vegetables — — — — — — — — — — 8

2.5.1 Leaves of the annuals and shrubs — — — — — — 9

2.5.2 Leaves of trees — — — — — — — — — 9

2.6 Green leafy vegetables — — — — — — — — 9

2.7 Nutrient composition of green leafy vegetables — — — — — 10

2.8 Composition and nutritional quality of vegetables — — — — 10

2.8.1 Carbohydrate — — — — — — — — — 11

2.8.2 Moisture — — — — — — — — — 11

2.8.3 Energy — — — — — — — — — 11

2.8.4 Protein — — — — — — — — — 11

2.8.5 Ether extract — — — — — — — — 12

2.8.6 Mineral composition — — — — — 12

2.9 Vitamins in vegetables — — — — — 12

2.10 Antinutrient content of green leafy vegetable 13

2.10.1 Phytate — — — — — 13

2.10.2 Oxalate — — — — — — — 13

2.10.3 Tannins — — — — — – — 14

2.10.4 Saponins — — — — — — — — — 14

2.11 Some commonly consumed vegetables in Nigeria — — — — 15

2.11.1 Fluted pumpkin: (Telferia occidentails) — — — — — 15

2.11.2 Water leave — — — — — — — — — 15

2.12 Fruits — — — — — — — — — — 17

2.13 Nutrient composition of fruits — — — — — — — 17

2.13.1 Protein — — — — — — — — — — 18

2.13.2 Moisture — — — — — – — — — 18

2.13.3 Fats — — — — — — — — — — 18

2.13.4 Fibre — — — — — — — — — — 18

2.13.5 Minerals — — — — — — — – — 18

2.14 Vitamins in fruits — — — — — — — — 18

2.15 Commonly used fruits — — — — — — — — 19

2.15.1 Guava — — — — — — — — — — 19

2.15.2 Pineapple — — — — — — — — — 21

2.15.3 Mangoes — — — — — — — — — 25

2.15.4 Pawpaw — — — — — — — — — 28

2.15.5 Orange — — — — — — — — — — 28

2.15.6 Avocado — — — — — — — — — 30

2.15.7 Apple — — — — — — — — — — 33

2.15.8 Banana — — — — — — — — — — 34

CHAPTER THREE

3.1 MATERIALS AND METHODS– — — — — — — -39

3.2 Pilot Study — — — — — — — — — — 39

3.2.1 Identification of samples — — — — — — 39

3.2.2 Preparation of materials — — — — — — 45

3.3 Chemical analysis — — — — — — – 45

3.3.1 Fat determination — — — — — — — 45

3.3.2 Moisture determination — — — — 46

3.3.3 Ash determination — — — — – 46

3.4 Crude fibre determination — — 47

3.4.1 Method — — — — — 47

3.5 Crude protein determination — — — — 47

3.5.1 Digestion — — — — — — 48

3.5.2 Distillation — — — — — — — — — 48

3.5.3 Titration — — — — — — — — — 48

3.6 Carbohydrate determination — — — — — – — 48

3.7 Determination of iodine, iron, copper, calcium and zinc, phosphorus — — 49

3.8 Pro-vitamin A (RE) determination — — — — — — 49

3.8.1 Principle — — — — — — — — — 49

3.8.2 Method — — — — — — — — — 50

3.8.3 Calculation — — — — — — — — — 50

3.9 Ascorbic acid determination — — — — — — — 50

3.10 Determination of antinutrients — — — — — — — 51

3.10.1 Phytate — — — — — — — — — 51

3.10.2 Tannins — — — — — — — — — 51

3.10.3 Saponins — — — — — — — — — 51

3.10.4 Oxalate determination — — — — — — — 51

3.11 Statistical analysis — —

CHAPTER FOUR — — — — — 52

4.0 RESULTS — — — — — — — — — — 53

4.1 Proximate composition of fresh wild fruits — – — — — 53

4.2 Vitamin composition of fresh wild fruits — — — — — — 54

4.3 Mineral composition of wild fruits — — — — — — 54

4.4 Antinutrient composition of fresh wild fruits

CHAPTER FIVE — — — — — 55

5.0 DISCUSSION– — — — — — — — — — 59

5.1 Proximate composition of wild fresh fruits — — — — — 59

5.2 Vitamin composition of wild fresh fruits — — — — — 60

5.3 Mineral composition of wild fresh fruits — — — — — 61

5.4 Ant nutrient composition of wild fresh fruits — — — — 62

5.5 Vitamin composition of lesser-known fresh wild green leafy vegetables 64

5.6 Mineral composition of fresh wild green leafy vegetables 64

5.7 Antinutrient composition of fresh wild green leafy vegetables 65

Conclusion — — — — — 65

Recommendations — — — — 65

REFERENCES

CHAPTER ONE 1.0

INTRODUCTION

1.1 Background of the study

Micronutrient deficiency is still a public health problem in Nigeria despite the effort that has been made to eliminate it. World Health Organization (WHO) (2002) reported that about 30% of the population in developing countries suffer currently from one or more of the multiple forms of nutritional deficiencies, especially that of micronutrient. Nnanyelugo (1983) stated that incidence of malnutrition is higher in the rural areas than urban slums, particularly protein and micronutrient deficiencies.

Onyezili et al., (2005) observed that in most developing countries three micronutrient deficiencies are common. These are vitamin A deficiency (VAD); iron deficiency anemia (IDA) and iodine deficiency disease (IDD). Nnanyelugo (1983) observed that deficiency diseases were caused partly because of the food gap seasonality in which people experience food abundance, especially vegetables during the rainy season and severe scarcity during the dry season.

Fruits and vegetables provide people with a range of compounds, many of which have more than one role, being involved both with immediate good health and with protection against disease that can develop over a long period of time, such as cancer, heart conditions, stroke, hypertention, birth defects, cataracts and diabetes.(Tenny and Barrett, 1997). Fruits and vegetables are generally acceptable as good sources of nutrient and supplement for food in a world faced with scarcity .They are known to be excellent source of nutrients such as minerals and vitamins (Nhar et al., 1990)

The high incidence of malnutrition, especially in children has been seen as the core cause of major forms of anemia in children and pregnant /nursing mothers (that is nutritional deficiency and haemolytic anemia) (Trumb and Yates, 2001). Pamploma-Rogres (2004) stated that fruits and vegetables have been linked to the management of anemia because of they are rich in vitamins and minerals. Some of these vitamins are not directly involved in red blood cell production but they promote the absorption of other important minerals, example ascorbic acid promotes the absorption of iron from the small intestine.

In Anambra State, most staple foods are consumed without vegetables especially during the dry season. There are many wild vegetables and fruits wasting in forest. Uzo (1989) reported that such vegetables as Geotum Africana (“Okazi”), Pterocarpas milbreadi (“ora”), Pterocarp sp (“Uturukpa”) grow wild. There are many fruits and tender leaves of the wild vegetables that are readily available in the forest and farmlands during the dry season.

They could be utilized to provide protein and micronutrient needs of the populace. In Ayamelum local government area of Anambra State, many leafy vegetables and fruits are grown wildly and there has been little or no work on their nutrient composition. Documentation of the nutrient potentials of these wild fresh fruits and vegetables would be valuable in the food-based approach to eliminating micronutrient deficiencies.

1.2 Statement of the problem

There are many wild fruits and vegetables in Ayamelum local government area of

Anambra State which were popular in the past but are no longer popular in the present time. The fruits and vegetables are not owned by a particular individual, they could be collected freely and consumed by the populace to increase nutrient intake. Some of the wild vegetables are available during dry season when many domestic fruits and vegetables are scare and very expensive. Thus, they could fill the gap experienced in vegetable consumption in rural community during dry season. Despite the abundance of these fruits and vegetables, there is still problem of micronutrient deficiency in Nigeria. There is need to identify and evaluate the nutrient, antinutrients and food toxicant levels of some of the wild vegetables and fruits. The fruits and vegetables could be integrated in the food-based approach for fighting

micronutrient deficiency in Nigeria.

1.3 Objectives of the study

The general objective of the study is to determine the nutrient, antinutrients and toxicant levels of lesser-known wild fruits and vegetables consumed in Ayamelum local government area. The specific objectives were to,

(i) identify some wild fruits and vegetables consumed in Ayamelum local

government area;

(ii) determine the proximate, minerals and vitamins levels of the wild fruits and vegetables identified; and.

(iii) determine the antinutrients and food toxicant (phytate, oxalate, tannins and saponins) levels of the wild fruits and vegetables identified.

1.4 Significance of the study

The study will directly benefit the inhabitants of Ayamelum local government. This is because fruits and vegetables to be identified and analyzed are already available in their locality. They could be sensitized to the availability of the fruits and vegetables for integration in their dietary plan. The study will provide base-line information on the nutrient and antinutrient composition of the wild fruits and vegetables found in Ayamelum local government area. The information will be of use to Dieticians, Nutritionists and Home Economic Extension Staff in their nutrition Education programme to popularize the fruits and vegetables. The study will assist help in the estimation of dietary requirement of the fruits and vegetables. The accurate information on the nutrient and antinutrients composition of these fruits and vegetables will also help to integrate them in the food based approach for fighting micronutrients deficiency.

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