<p> </p><div><p>Title page Dedication………………………………………………………………..i Certification………………………………………………………………ii Acknowledgement……………………………………….……….….iii-iv Abstract……………………………………………………….…………v</p><p><strong>

Chapter ONE

</strong>&nbsp;1.0 &nbsp; Introduction………………………….. …………………….…….1 1.1 &nbsp; Background information………………………….……………..1 1.2 &nbsp; Statement of the problem………………..………………………3 1.3 &nbsp; Objective of the problem…………..…………………..………..3 1.4 &nbsp; Justification of the study……………….………………………..4 1.5 &nbsp; Aim and Scope of the study…………………….………………4</p><p><strong>

Chapter TWO

</strong>2.0 &nbsp; Literature review…………………………………………..……..6 2.1 &nbsp; Botanical Description…………………………………………….6 2.2 &nbsp; How to make avocado leaves tea for kidney cleansing …..12 2.3 &nbsp; Phytochemistry…………………………………….……………13 2.4 &nbsp; Pharmacological Activity………………………………………16 2.4.1 Vascorelaxant Activity…………………………………………16 2.4.2 Analgesic and Anti-inflammatory activity……………………17 2.4.3 Hypotensive activity……………………………………………18 2.4.4 Anti convulsant effect………………………………………….19 2.4.5 Anti-viral activity………………………………………………..20 &nbsp; 2.4.6 Wound healing activity………………………………………..20 2.4.7 Antiulcer effect……………………………………….………..21 2.4.8 Antihepatotoxic activity…………………………………….…22 2.4.9 Antioxidant activity………………………..……………….….23 2.4.10 Hypoglycemic activity………………………………………..23 2.4.11 Effect on Body weight………………………….……………24</p><p><strong>

Chapter THREE

</strong>&nbsp;3.0 &nbsp; Collection of sample …………………………………………..25 3.1 &nbsp; Determination of moisture content……………………………27 3.2 &nbsp; Ash content…………………………………………….…….…28 3.3 &nbsp; Determination of crude protein content…………….….……29 3.4 &nbsp; Estimation of crude fibre content…………………….………33 3.5 &nbsp; Carbohydrate estimation……………………………..………35 3.6 &nbsp; Caloric Value estimation……………………………..……….36 3.7 &nbsp; Determination of total vitamin……………………..…………36 3.8 &nbsp; Vitamin C………………………..……………………………..37</p><p>3.9 &nbsp; Estimation of Vitamin A…………………………………….38 3.10 Determination of total Oxalate……………….……..……..39 3.11 Estimation of Tannin……………………………..….………41 3.12 Determination of hydrocyanic Acid………..………………42 3.12 Determination of Phytic acid……………….……..……….43</p><p><strong>

Chapter FOUR

</strong>4.0 &nbsp; Result and discussion…………………………………………46 4.1 &nbsp; Carbohydrate…………………………………………………..47 4.2 &nbsp; Protein……………………………………………..…………..48 4.3 &nbsp; Ash……………………………………………………..………49 4.4 &nbsp; Fibre…………………………………………………………….49 4.5 &nbsp; Calories content……………………………………………….50 4.6 &nbsp; Lipid content……………………………………………..……50 4.7 &nbsp; Moisture content………………………………………………51 4.8 &nbsp; Total vitamin……………………………………………………52 4.8.1 Vitamin A……………………………………………………….52 4.8.2 Vitamin C……………………………………………………….53 4.9 &nbsp; Anti-nutrient…………………………………………………….54 4.9.1 Oxalate…………………………………………………………55 4.9.2 Phytic acid…………………………….……………………….56 4.9.3 Tannin………………………………….………………………..56 4.9.4 Hydrocyanic acid………………………….…………………..57 4.10 Removal of anti-nutritional factor……………………………57 Conclusion………………………………………………………58 Recommendation ……………………………………………..60 References………………………………………………………61</p><p></p></div><h3></h3><br> <br><p></p>