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
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.CHAPTER ONE
1.0 INTRODUCTION
Vegetables are edible parts of plant that are consumed wholly
or in parts, raw or cooked as part of main dish or salad. They include leaves,
stems, roots, flowers, seeds, fruits, bulbs, tubers and fungi (Asaolu and
Asaolu, 2010). Vegetables are made up of chiefly cellulose, hemi cellulose and
pectin substances that give them their structures and firmness (Mohammed and
Sharif, 2011). They are good sources of oil, carbohydrate, minerals and
vitamins depending on the vegetables consumed (Mepba et al., 2007).
Leafy vegetables are important items of diet in many Nigerian
homes because of the presence of vitamin and mineral elements (Mohammed and
Sharif, 2011) They are valuable sources of nutrients especially in rural areas
where they contribute substantially to protein, minerals, vitamins, fibres and
other nutrients which are usually in short supply in daily diet (Anjorin et al.,
2010). It is worthwhile to note that consumption of numerous types of edible
vegetable are sources of food, that could be beneficial to nutritionally
marginalized population especially in developing countries, where poverty and
climate is causing havoc to common rural people. Asaolu et al., (2012) reported
that in many developing countries, the mineral intake is inadequate to meet the
nutrient requirements of the rapidly growing population, and that minerals
cannot be synthesized by the human body and must be provided by plants (through
dietary means). Sobukola et al., (2007) described leafy vegetables as very
important protective foods and useful for health maintenance,
prevention and treatment of various diseases. Ononugbo, (2002) also reported
that vegetable fats and oil lower blood lipid thereby reducing the occurrence
of coronary artery diseases which can damage the heart.
Vitamins and minerals are essential and their deficiency
result in impairment of biological functions. Micronutrient deficiency also
increase risk of overall mortality that are associated with a variety of
adverse health effects, including poor intellectual
development and cognition, decreased immunity, and impaired
work capacity (Mohammed and Sharif, 2011). In Nigeria leafy vegetables are
relatively available and affordable particularly during raining season but are
found to be among the least consumed foods due to the ignorance of their
nutrients composition (Orech et al., 2005). A study reported, adult per capital
consumption of vegetable to be 59g/day during the months of July-October in
Nigeria (Hart et al., 2005). WHO, (2003) recommended individuals to consume
400g or more of fruits and vegetables per day to protect against none
communicable diseases such as, obesity and cardiovascular diseases.
1.1 Statement of Research Problem
In Nigeria, leafy vegetables are relatively available and
affordable particularly during the raining season but are found among the least
consumed food due to ignorance of their nutrient composition and uses, (Orech et
al., 2005).
In many developing countries the supply of mineral intake is
inadequate to meet the actual nutrient requirements of rapidly growing
population and that, these minerals cannot be synthesized by human body and
must be provided by plant vegetables (Mepba et al., (2007).
Most available food composition tables and databases do not
hold information on all of the lesser consumed vegetables, thus giving
unrepresentative actual nutrient intake estimation in Nigeria. Although a
number of studies have documented the diversity of plant vegetable usage
including their seasonal importance in the southern part of Nigeria, (Okafor,
1991; Oguntona et al.,1998; Hart et al., 2005), none have, however, been able
to undertake an in depth study of the actual nutritional composition of lesser
consumed vegetables in the northern part of Nigeria
1.2 Justification
Data collection on the nutrient composition of lesser
consumed leafy vegetables becomes important, because it will serve as a source
of enriching existing food composition tables and databases.
Information obtained at the end of this study would enrich
the scanty information available about the nutrient composition of lesser
consumed vegetables in Kaduna State.
This research will also provide more data on choice of
vegetable with regards to the management of some nutrition related diseases.
Increased information on the nutrient composition of lesser consumed vegetables
will encourage their use in food other than accompanying sauce. It will also ensure the usage of
vegetable at least twice daily, thus increasing the opportunities for their
consumption and preventions of micronutrients deficiency at all stages of life
(Orech et al., 20005).
1.3 Aim and Objectives of the Study
The aim of the study is to determine the nutrient composition
of processed and unprocessed lesser known consumed vegetables in Kaduna state.
Specific Objectives
1. To identify lesser known consumed vegetables in Kaduna State.
2. To determine methods of processing and consumption pattern of
the lesser known consumed vegetables in Kaduna state
3. To evaluate and compare the proximate and some micronutrient
(minerals and vitamins) composition of processed and unprocessed lesser known
consumed vegetables.
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