Proximate analysis of pepper grown in Akwa Ibom state Department: Science Technology By: AntaiGodwin Project ID: 4960 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe study was about proximate analysis of pepper grown in Akwa Ibom state using Ikot Ekpene local government area as the study area. Three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens) were analyzed. The three pepper varieties were harvested fresh from farms in Ikot Ekpene, Akwa Ibom State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3.4mm), and then treated with concentrated chlorine solution. These samples were oven dried at temperature of 60OC for 24 hours. The samples were ground with a working blender and stored in air-tight containers. The results of the analysis showed that the proximate composition of Capsicum genus was significantly (p0.05) higher than those of Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p0.05) higher than those of Capsicum genus and Capsicum frutescens in fat and fiber, (insoluble and soluble) contents. Capsicum frutescens was significantly (p0.05) higher than those of Capsicum annuum and Capsicum genus in protein and ash contents. Vitamins composition showed that Capsicum annuum was significantly (p0.05) higher than those of Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and vitamin K. Mineral contents analysis showed that Capsicum annuum was significantly (p0.05) higher those of Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, and zinc. Capsicum genus was significantly (p0.05) higher than those of Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. The results of this analysis revealed that the three pepper varieties have high nutritive values and can be used to remediate diseases and sustain health through the use as a nutraceutical. ...Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Design and construction of cell phone charger»Obstacle detection robot with ultrasonic sensor»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Qualitative production of biodiesel using neem seed oil»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Theory and application of direct hydrocarbon indicators»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Antimicrobial properties of edible mushroom»Production of potassium salt K2So4 from agricultural waste unripe plantain peels