Biochemical evaluation of avocado pear leaf (persea americana)

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

Chapter ONE

INTRODUCTION

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• 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

LITERATURE REVIEW

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• 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.
• 4.1Vascorelaxant Activity…………………………………………16 2.
• 4.2Analgesic and Anti-inflammatory activity……………………17 2.
• 4.3Hypotensive activity……………………………………………18 2.
• 4.4Anti convulsant effect………………………………………….19 2.
• 4.5Anti-viral activity………………………………………………..20 &nbsp; 2.
• 4.6Wound healing activity………………………………………..20 2.
• 4.7Antiulcer effect……………………………………….………..21 2.
• 4.8Antihepatotoxic activity…………………………………….…22 2.
• 4.9Antioxidant activity………………………..……………….….23 2.
• 4.10Hypoglycemic activity………………………………………..23 2.
• 4.11Effect on Body weight………………………….……………24</p><p><strong>

Chapter THREE

RESEARCH METHODOLOGY

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• 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
• 3.10Determination of total Oxalate……………….……..……..39
• 3.11Estimation of Tannin……………………………..….………41
• 3.12Determination of hydrocyanic Acid………..………………42
• 3.12Determination of Phytic acid……………….……..……….43</p><p><strong>

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

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• 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.
• 8.1Vitamin A……………………………………………………….52 4.
• 8.2Vitamin C……………………………………………………….53
• 4.9&nbsp; Anti-nutrient…………………………………………………….54 4.
• 9.1Oxalate…………………………………………………………55 4.
• 9.2Phytic acid…………………………….……………………….56 4.
• 9.3Tannin………………………………….………………………..56 4.
• 9.4Hydrocyanic acid………………………….…………………..57
• 4.10Removal of anti-nutritional factor……………………………57 Conclusion………………………………………………………58 Recommendation ……………………………………………..60 References………………………………………………………61</p><p></p></div><h3></h3><br> <br><p></p>