sitelogo
 Home»Food Science Technology» The vitamin A, B2, C, and iron (Fe) content of two leafy vegetable commonly consumed in the eastern part of Nigeria - Bitter Leaf (Vernoma Amygdalina) and Pumpkin (Jelfairia Occidentialis)

The vitamin A, B2, C, and iron (Fe) content of two leafy vegetable commonly consumed in the eastern part of Nigeria - Bitter Leaf (Vernoma Amygdalina) and Pumpkin (Jelfairia Occidentialis)

 Department: Food Science Technology  
 By: usericon Arinze1  

 Project ID: 5455
   Rating:  (5.0) votes: 1
Rate this project
   Price:₦2000
Abstract
The two leafy vegetables, which include Bitterleaf (Vernonia Amygdalina and pumpkin (Telfairia Occidentalis were collected from a local farm land in Eziobodo, Owerri West, Imo State. The analysis of their vitamin A, B2, C and iron (Fe) concentration were carried out, 100g of each of the leafy sample, were homogenised with a molter, vitamin A (B-Carotene) was determine using a petroleum spirit as a dye, the absorbance of the petroleum spirit was read on a spectrophotometer (spectromic 20) at 4800nm (wavelength) vitamin B2 concentration were determine using potassium per manganate (kmno4)  as the base, the absorbance of both the standard and test samples were read in spectrophotometer at (510nm (wavelength) the vitamin C concentration was also determined using 2,6-dichlorophenol-indophenol as the indicator and iron (Fe) concentration were finally determined (1g) of the sample were determine Hcl was used as the acidifier and the absorbance at 480nm (wavelength). All the results of the analyses were express in mg/100g for vitamin A concentration vernonia Amygdalina (20.50±0.1) Telfaina Occidentalis contains (35.56±2), in vitamin B2 determination vernonia Amygadina contains 3.1±0.0) Telfairia Occidentalis contains (6.1±0.1) in vitamin C determination vernonia Amygdelina contains (228.0±0.1) and Telfairia Occidentalis (372.0±0.1) and finally the iron (Fe) concentration of Vernonia Amygdalina was (11.0±0.0) and Telfaina Occidentalis (18.9±0.0) respectively, all result expressed in mg/100g and the values in triplicate determination. ...
Preview +
Other Food Science Technology project topics and materials you might be interested in
»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)
»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara
»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour
»Formulation and production of ethanol from cassava waste peels
»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended
»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo
»Assessing the impact of air humidity on the drying of freshly harvested corn
»Production of fruit squash from different local fruits
»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour
»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea
»The nutritional evaluation of biscuit produced from potato and plantain flours
»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple
»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend
»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer
»Investigation on the quality of vegetable oils sold in Owerri market, Imo State

Upload Project

Do you have project materials to share? Upload and earn with it.

Departments