Nutritive Value and Phytochemical Composition of Processed <i>Solanum incanum</i> (Bitter Garden Egg).
Authors
Auta R.
Department of Biochemistry, Kaduna State University, Kaduna.
James S. A.
Department of Biochemistry, Kaduna State University, Kaduna.
Auta T.
Department of Biochemistry, Kaduna State University, Kaduna.
Sofa E. M.
Department of Biochemistry, Kaduna State University, Kaduna.
Abstract
The fruits of Solanum incanum are extensively used among the Gbagyis in Kaduna State as vegetable and also as remedy for injuries. The fruits were analysed using standard methods to evaluate the nutritive value and phytochemical composition of differently processed sample of Solanum incanum (for fresh, boiled for 15 minutes and boiled for 30 minutes) obtained from Hayin Bushiya area of the State. Analyses carried out for proximate composition showed an overall decrease of crude lipid content as the samples were processed for fifteen and thirty minutes. Phytochemicals such as flavonoids, saponin and oxalate were insignificantly affected. The mineral elements were also least affected by processing. The results suggest that boiling of Solanum incanum for a longer period of time could result in losing vital nutrients. The nutritional implications of the findings are discussed.
