Concentration determination of carbohydrate, crude fibre, moisture content, vitamin c, protein, and vitamin a of processed leafy vegetables (azadirachta indica and jatropha tanjorensis)

Project Abstract

Leafy vegetables such as Azadirachta indica (Neem) and Jatropha tanjorensis are widely consumed for their nutritional benefits. However, the processing methods used can affect the concentration of important nutritional components in these vegetables. This research project aimed to determine the concentrations of various nutritional components including carbohydrates, crude fiber, moisture content, vitamin C, protein, and vitamin A in processed Neem and Jatropha leaves. The study involved the collection of fresh leaves of Neem and Jatropha, followed by processing through drying, grinding, and extraction of the nutrients using appropriate methods. Carbohydrate content was determined by the phenol-sulfuric acid method, while crude fiber content was analyzed using the acid detergent fiber method. Moisture content was determined by the oven-drying method, and vitamin C concentration was measured by the 2,6-dichlorophenol-indophenol titration method. Protein content was determined using the Kjeldahl method, and vitamin A concentration was analyzed by high-performance liquid chromatography (HPLC). The results showed that the processed Neem leaves had a carbohydrate content of X g/100g, crude fiber content of X g/100g, moisture content of X%, vitamin C concentration of X mg/100g, protein content of X g/100g, and vitamin A concentration of X ?g/100g. Similarly, the processed Jatropha leaves had a carbohydrate content of X g/100g, crude fiber content of X g/100g, moisture content of X%, vitamin C concentration of X mg/100g, protein content of X g/100g, and vitamin A concentration of X ?g/100g. Overall, the findings of this study provide valuable information on the nutritional composition of processed Neem and Jatropha leaves. Understanding the concentrations of carbohydrates, crude fiber, moisture, vitamins, and protein in these leafy vegetables can help in promoting their consumption for improved nutrition and health benefits. Further research could focus on exploring the bioavailability of these nutrients after processing and investigating potential health implications associated with the consumption of Neem and Jatropha leaves.

Project Overview

<p> </p><p><strong>INTRODUCTION</strong></p><p><strong>Background of the Study</strong></p><p>One of the basic needs of man is the provision of sufficiency and nutritionally adequate food. The national food security agency aims at providing food in adequate quantity and quality to keep the pace with increasing population. However the tremendous post-harvest treatments resulted in unequal food quality (Oboh, 2003). The nation is now becoming aware of importance of food security as an effective tool in increasing food quality (Edward, 2001).</p><p><em>Azadirachta Indica</em>&nbsp;(Neem) A. Juss (Meliaceae) is a native of Asia but has now naturalized in West Africa. The plant is commonly known as “Daibeja” or Dogonyaro” in Hausa Language. It is widely cultivated throughout Nigeria as</p><p>ornamental plant. The plant is drought resistant and therefore grows well even in the arid parts of Nigeria, growing up to 25M high, but it occurs mostly as medium sized tree (Oliver, 1959). Various parts of this plant are employed in Nigeria traditional medicine for the treatment of variety of ailments. Dogon-Yaro is used extensively in Nigeria for the treatment of malaria using aquous infusion, decoction or alcoholic extracts of the leaves. The neem plant and its derived products have shown a variety of insecticidal properties on a broad range of insect specieis (Isman, 2006).</p><p>Jatropha is a multipurpose shrub or tree, similar to the cassava plant (Elberhi, et al., 2013). Jatropha is a deciduous tree, shedding it’s leaves during the dry season. It can reach 3-5m in height and remains productive during 30 to 50 years. The leaves are smooth; 4-6 lobed, 10-15cm long and wide and are</p><p>usually pale green in colour (Raheman, 2012). Jatropha leaves are used as feed in the rearing of silk worms and in human nutritional as a vegetable for their antimicrobial and anti-flammatory properties (Makkar et al, 2009)</p><p><strong>Parameters</strong></p><p>Parameters carried out are as follows:</p><p><strong>Vitamin A</strong></p><p>Vitamin A is a fat soluble vitamin. Two different types of vitamin A are found in the diet preformed vitamin A found in animal products such as meat, fish, poultry and dairy food. The other type pro vitamin A is fund in plant-based foods such as fruits and vegetables vitamin A helps form and maintain healthy skin (Serubin, 2007).</p><p><strong>Carbohydrates</strong></p><p>Carbohydrates are one of the main dietary components. This category of foods include sugars, starches and fibres. The primary function of carbohydrate is to provide energy for the body, especially the brain and the nervous system (Farrell, 2010).</p><p><strong>Protein</strong></p><p>Proteins are the building blocks of life. Every cell in the human body contains protein. Protein is needed in diet to help the body repair cells and make new ones (Escott et al, 2008).</p><p><strong>Fibre</strong></p><p>Fibre is a substance found in plants. It is found in fruits, vegetables and grains it cannot be digested or absorbed in the small intestine. It helps prevent constipation, improved blood glucose levels (Institute of Medicine, DC, 2002).</p><p><strong>Vitamin C</strong></p><p>Vitamin C is a water soluble vitamin hence it can dissolve in water. It is necessary for normal growth and development (Sarubin, 2007).</p><p><strong>Moisture Content</strong></p><p>This is the quantity of water contained in a material (rock, ceramics, fruits and leaves). Water content units efficiency of photosynthesis (Daniel et al, 2003).</p><p><strong>Objective of Study</strong></p><p>The objectives of study are to:</p><ol><li>Determine the concentration and nutritional value of the leafy vegetables (carbohydrates, vitamin C, protein and crude fibre) in fresh and processed <em>jatropha tanjorenissis </em>and<em>&nbsp;Azadirachta indica</em></li></ol><ol><li>Determine the concentration of nutritional value of leafy vegetables (vitamin A, moisture content) and to know the energy value</li></ol><p><strong>Scope of Study</strong></p><p>This study is concerned with the effect of processing on the nutritional value of leafy vegetables, azadirachta indica and jatropha tanjorensis. It is felt however, that the result obtained should be used to bring corrective measures where applicable.</p> <br><p></p>