ABSTRACT
This study evaluated the nutrient composition and organoleptic properties of raw dried and fresh edible vegetable (bitter leaves, okra, utazi and scent leaves) common in South East Nigeria. The colour, taste, texture and overall acceptability of the dried and fresh vegetable samples were tested using the organoleptic attribute questionnaire and acceptability evaluation questionnaire. Data from the test re-test method was analysed using Pearson’s Product Moment Correlation Coefficient. The reliability was established at 0.91. Proximate analysis, mineral and vitamin composition of the vegetable samples were carried out according to AOAC (2006) procedure and methods respectively. The data generated were subjected to statistical analysis of variance (ANOVA) mean were used to present the results Among the dried vegetable samples, dried bitter leaves obtained highest mean value of moisture content, ash and crude fibre, dried okro yielded the highest mean value of fat and crude protein and dried utazi obtained the highest carbohydrate. For the fresh samples, utazi yielded the highest mean value in moisture content and ash content, bitter leaves got the highest crude fibre, Okro pod, obtained the highest mean value of fats, crude protein and carbohydrates. Comparing both dried and fresh samples, highest percentage of fat content and protein content were gotten from dry okro pods. Drying in okro appeared to reduce carbohydrate from when fresh to when dry. Dried bitter leaves obtained the highest mean value for fiber while fresh okro had the least value. Dried bitter leaves yielded the highest Ash content. For fresh samples, utazi leaves obtained the highest moisture value while okro had the least moisture value. Comparing the overall acceptance of both dried and fresh analysis of the prepared soup samples, the results showed that fresh bitter leaf samples had relatively slightly higher mean value than the dried counterpart. Dried okro vegetable samples had higher mean value than the fresh counterparts respectively. Similarly, fresh utazi and scent leaves samples obtained higher mean value than their dried ones for overall acceptance. In terms of ranking based on the proximate compositions considered, dry okro pods appear to have the highest rating followed closely by dried bitter leaves. Fresh scent leaves yielded highest vitamin A, B1, B 2, and B3 mean values, while Na, Ca, Mg, and P content increases in dry vegetable samples compared to fresh vegetable samples, hence, dried vegetables still retains reasonable nutrient value. Sensory evaluation result showed that the various studied samples were generally accepted by panelists. For a maximum vitamin intake both fresh and dried vegetables could be recommended. Therefore, farmers, agriculturist, elderly, pregnant mothers, invalids and convalescence and general public’s should be encouraged to cultivate and dry okro pods, bitter leaves utazi and scent leaves in order to make it available all the year round to reduce post-harvest loses since they are highly perishable. From the entire results reviewed, sensory evaluation showed that although fresh vegetable samples obtained higher mean values than dried vegetable samples, there was no much difference in taste, colour, texture and acceptability values by the panelists.
TABLE
OF CONTENT
Title Page i
Declaration ii
Certificate iii
Dedication iv
Acknowledgments v
Table of Contents vi
List of Table viii
List of figures ix
List of Appendixes x
Abstract xi
CHAPTER 1: INTRODUCTION
1.1 Background
to the Study 1
1.2 Statement
of the Problem 8
1.3 Purpose
of the Study 9
1.4 Research
Questions 10
1.5 Hypotheses 10
1.6. Significance
of the Study 11
1.7 Scope of the Study 12
CHAPTER 2: REVIEW OF RELATED LITERATURE
2.1 Conceptual
Frame Work 13
2.1.1 Concept of vegetable 14
2.1.2 Fresh
leafy vegetables 16
2.1.3 Importance
of vegetables 16
2.1.4 Leafy
vegetable preservation 18
2.1.5 Categories of vegetables 21
2.1.6 Bitter
leaves(Vernorua
amygdaiina) 22
2.1.7 Okra (Abelmoschus
esculentus) 23
2.1.8 Utazi(Gongronema
latifolium) 25
2.1.9 Scent leaves(Ocimum gratissimum) 26
2.1.10 Concept
of Drying 27
2.1.11 Reasons
for preserving leafy vegetables traditionally 30
2.1.12 Effects
of preservation on the quality of leafy vegetables 30
2.1.13 Organoleptic properties of leafy vegetables 31
2.2 Theoretical Framework 36
2.2.1 The theory of thin layer
drying 36
2.3 Review of Related Empirical Studies 40
2.4 Summary of Related Literature reviewed
CHAPTER 3 : MATERIALS AND METHODS
3.1 Design
of the Study 52
3.2
Area of the Study 52
3.3
Population for the Study 52
3.4 Sampling and Sampling Techniques 53
3.5 Instruments for Data
Collection 53
3.6 Validation of the
Instrument 53
3.7 Reliability of the
Instruments 54
3.8 Sampling
Formulation 54
3.9 Materials and their Sources 55
3.10 Sensory Evaluation 70
3.11
Data Collection Techniques 71
3.12 Data analysis Techniques 71
CHAPTER 4 -
RESULTS AND DISCUSSION 73
CHAPTER 5: SUMMARY OF
DISCUSSION AND RECOMMENDATIONS
5.1 Summary of Findings 107
5.2 Major Findings 110
5.3 Conclusion 111
5.4 Recommendation 113
5.5 Suggestions for further Studies 114
REFERENCES 115
APPENDICES 126
LIST OF TABLES
Page
4.1 Proximate Composition of Dried Okro Pods,
Bitter
Leaves, Scent Leaves and utazi
leaves (mg/100g) 73
4.2: Mineral Composition of Dried Okro Pods,
Bitter Leaves,
Scent
Leaves and utazi Leaves (mg/100g) 75
4.3 Vitamin Compositions of Dried Samples of
Bitter Leaves,
Okro Pods, utazi and Scent Leaves mg/100g. 77
4.4 Proximate Composition of Fresh okro Pods,
Bitter Leaves,
Scent Leaves and utazi Leaves
(mg/100g) 78
4.5: Mineral Compositions of fresh Okro Pods,
Bitter Leaves, Scent
Leaves
and Leaves (mg/100g) 82
4.6 Vitamin Compositions of Fresh Samples of Bitter Leaves,
Okro Pods, utazi and scent leaves
mg/100g. 85
4.7:
Proximate Composition of Fresh and
Dried Okro Pods,
Bitter
Leaves, Scent Leaves and Utazi Leaves (%) 88
4.8: Mineral
Composition of Fresh and Dried Okro Pods,
Bitter
Leaves, Scent Leaves and Utazi Leaves (mg/100g) 92
4.9: Vitamin Composition of Fresh and Dried
Okro, Bitter Leaves,
Scent
Leaves and Utazi 96
4.10 Mean
of Dry Vegetable Samples 100
4.11 Mean
of Fresh Vegetable Samples 102
FIGURES
Page
1 Flow chart for processing fresh bitter
leaves 58
2 Flow chart for room dried bitter
leaves 58
3 Flow chart for fresh okro pod leaves 58
4 Flow chart for processing dry okro
pods 59
5 Flow chart for processing fresh utazi 59
6 Flow chart for processing dry utazi 59
7 Flow chart for processing fresh scent
leaves 60
8 Flow chart for processing dry scent
leaves 60
LIST OF APPENDICES
Questionnaire 126
Sensory Evaluation Sheet 127
Dried and fresh vegetables sample 128
Prepared recipes 136
ANOVA table for proximate composition 144
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Vegetables are very essential items of
diets in many Nigerian homes including South East Nigeria. In addition to the
menu they add in rural populace, they contribute immensely to the sources of
nutrients such as vitamins, protein, mineral, fiber and carbohydrates that may
be lacking in daily diets. Moreover, they equally add variety; taste, flavour,
colour to our everyday diet. They are always in numerous supplies at rainy
season but become scarce during the dry seasons. Nwaba (2009) confirmed that in
Nigeria leafy vegetables is rarely processed, presumably due to the general
lack of basic preservation facilities for freezing, canning or dehydration.
According to Mepba, Eboh and Banigo (2007) small
quantities of harvested vegetables are sun dried leading to poor quality products due to loss of moisture
contents and increased microbial loads thereby affecting their storage ability.
Drying
is one of the good methods of preserving foods. Sharm, Handa, and Verm, (2006)
defined drying as removal of moisture from farm products in order to produce a
product with a lasting shelf life. There are different traditional drying
methods among which are sun drying, shade and room drying. It involves simply
laying the farm products in the sun, shade or room on mats, roofs or bare
floors. There are also other methods of drying which includes solar drying,
Freeze-drying, oven drying and others.
Solar
drying emerged following recent improvements on sun drying. Solar drying resembles
sun drying in that they equally use sun as their source of heat. According to
Sharm, Handa, and Verm, (2006), a foil surface inside the dehydrator helps to
increase the temperature, ventilation speeds up the drying time while shorter
drying times reduces the risks of food spoilage or mould.
Freeze-drying,
which could also be referred to as lyophilisation, or cryodesiccation, was
described as a dehydrating method normally used to preserve perishable foods
and making it more easier for transportation. Freeze-drying works by freezing
the food and thereby reducing the surrounding pressure to allow the frozen
fluid in the food to change from the solid phase to the gas phase (Sharm et al, 2006). Oven Drying is another
form of drying technique which is more suitable for drying of foods such as
banana chips and other excess produce. It can serve as a dehydrator as it makes
use of heat, low humidity and air flow. Oven may not be suitable for preserving
many farm produce due to its daily use for cooking.
Nwabah
(2009), pointed out that in Nigeria including South East Nigeria, vegetables
and many fruits were hardly processed except in the Northern parts of Nigeria. Nearly
all the vegetables available are dried and ground into powdered form. Okro pod
and Bitter leaves were also dried by many local women all over Nigeria, but it
is expected that a lot of losses may occur with vitamins liable to heat, light
and air. Vegetables are essentially valuable to good health due to its edible part that are consumed
wholly or in parts, raw or cooked as part of main dish or salad.
Mohammed and Sharif (2011), described vegetables
to include leaves, stems, roots, flowers, seeds, fruits, bulbs, tubers and
fungi. Adeniyi, Ehiagbonare, and Nwangwu
(2012), According to Onimawo (2010), they are the leafy outgrowth of
plants for making soups or eaten with the principal of plants that are used in
part as a meal. Vegetables contain very important food nutrient which can be
gainfully utilized in the development and maintenance of the body.
Vegetables
are important in maintaining alkaline reserve of the body. They are valued
mainly for their high carbohydrate, vitamin and mineral contents. Vegetables
are generally herbaceous (non-woody) plants that are from edible plants found
in farms, collected from forest trees, market and home gardens as well as
kitchen gardens for home use, usually, all the botanical parts of the plants
(leaves, buds or flowers, calyxes, fruits, stalk, roots are consumed Adeniyi et al. (2012). Nigeria is blessed with
numerous vegetables that grow seasonally (Oyeyemi and Tedela, 2014). This study
concentrates only on room drying of four vegetables which includes Bitter
leaves, Okro pods, Scent leaves and Utazi leaves.
Bitter leaves (Vernonia amygdalina) are shrubs or small trees that can reach 2 -
3m in height when fully grown. Bitter leaves contain a grey or brown coloured
bark, the bark has a rough texture and flank. The plant bears fruits which has
slightly hairy small nut inside. The bitter leaves were believed to help
restore the stamina when consumed in form of a tonic food called indole, the
proximate composition of bitter leaf in percentages and mineral composition in
part per ml according to Okafor (1995), are as follows; Moisture 76.67 %, Ash
7.67%,, Oil 1.10 Protein 22.07%, Manganese 0.444mg, Calcium 0.185mg, Iron
0.045mg, Phosphorus 6.136 mg. Okro also known as Abelmoschus
Esculentus is among the most frequently and popularly
consumed vegetable in South East Nigeria and Africa in general. The Pods
contain high amounts of dietary fiber and they are often dried, stored, and
consumed as soup/sauce much like a staple Utazi (Gongronema latifolium) which is also called Bushbuck is commonly
found in the South-East and South-Western parts of Nigeria including Anambra
State. Efirin (2009), described Bushbuck
as a tropical plant primarily used as spice and traditional medicine. It
contains essential oil, saponins and pregnaries. The
proximate composition of G. latifoliumin percentages and mineral
composition in part per ml as analysed by Okafor (1995) are as follows;
Moisture 71.4%, Ash, 10.94%, Oil 18.77%,Protein 0.16%, Sodium 58mg, Potassium
336mg, Magnesium 56mg, Calcium 20.75mg, Copper 0.12mg, Iron 8.17mg, Zinc 0.90
mg.
Scent leaves are leafy vegetable also referred
to as (Ocimium gratissimum) and can
be used as local spices. According to Asaolu, Adefemi, Oyakilome and Asaolu (2012), it is a small erect and plump
plant with many branches not more than 1m high when matured. They added that
the leaves could be used as a tonic and anti- diarrhea agent and for relieve of
conjunctivitis and alleviating of headache by sniffing the dried leaves.
These vegetables are believed to be underutilized because of inaquate
scientific knowledge of their nutritional potentials as well as their medicinal
uses (Jimoh., Adedapo, Aliero, Koduru, and Afolayan, (2010). In addition, the
diet of majority of Nigerians including South East populace is more of starch rich
foods such as rice, cassava, yam, cocoyam and plantain among others which
without enough cooked leafy vegetable is considered incomplete. Eating of
indigenous vegetable thus serves as affordable and important source of vitamins,
minerals, proteins and amino acid among others.
During rainy seasons, vegetables are in abundant supply in both forest
and home gardens and thereby cheap, while in dry season vegetables becomes
scarce and this contributes to increase prices due to increased demand. Some of
these vegetables are homegrown and sold thereby helping as a source of income.
Leafy vegetables are grouped into:
cultivated leafy vegetables such as, green (spinach), bitter leaf, utazi, pumpkin,
ewedu and water leaves among others, semi – wild vegetables which grow wild in
the bush but can be allowed to grow in the home garden for example utazi,
uziza, atama (Ibos) and other wild vegetables (Onimawo, 2010). Most of these
indigenous vegetables, no matter how nutritious are being neglected or no
longer consumed by the younger generation. Many consumers prefer exotic
vegetables such as tomatoes, cabbage and lettuce among others. As a result, the
food base has been narrowed thereby leaving communities more vulnerable to food
shortages and nutrient – deficiency diseases (Nwabah, 2009).
Nutrients
are the simple chemical substances contained in the food we eat which performs
certain functions in the body such as repair of body tissues, energy and
adequate well-being of the body. Hornby (2005), defined nutrients as substances
that must be consumed as part of the diet to provide energy, protein for growth
or substances that regulates growth or energy. Nutrients are classified into
two major classes- macro and micro nutrients. The macro nutrient includes
carbohydrates; proteins fats and micro are the vitamins and minerals
Carbohydrates, protein, fats and oil, vitamins, minerals and water are the
existing six basic nutrients. The nutrient to be studied in this work are Ash,
cruder fibre, crude protein, carbohydrate some mineral salt such as sodium,
iron, calcium, and magnesium , phosphorus and vitamins A,B and C.
Minerals are essential inorganic substances
needed in small quantity by the body for proper maintenances of human health.
Green leafy vegetables may be able to provide a dietary strategy in improving
micronutrient intakes in mineral deficient populations (Agte, Tarwadi et al. 2000).The determination of
mineral content of local green leafy vegetables provides important nutritional
information to ethnic populations and expands local and national nutrient
database information. Vegetables are therefore important sources of mineral.
The source of these nutrients determines how
healthy one is. More importantly, the most vital attributes of a food to
consumers are their sensory characteristic which helps to ascertain an
individual’s preference for particular products, and any slight difference
amongst the brands of similar products which may have an outstanding influence on
the acceptability of the product in question. When animal products are not in
abundance, vegetables tend to play essential part in hunger alleviation and
food security of people by adding to the nutritional content in their diet.
Unfortunately, their major problem is that they are highly perishable which
hinders their post harvest useful life span due to their fragile texture and
high moisture content which contributes to their rapid spoilage, drying
difficulties with loss of heat sensitive nutrients. The popular preservative
method used in most homes in Nigeria is sun-drying. This along with blanching
and cooking of vegetables in soup preparation could have considerable effects
on the nutritive value and Organoleptic/ sensory acceptability of the final products.
Organoleptic as defined by Heredia and Vicario,( 2013)
is a term
popularly used to describe the smell, taste, color and texture of food.
Organoleptic is a word concerned with tasting of a substance with the senses especially
of taste and smell. This involves finding out the qualitative and quantitative
value of the food in question. It should be noted that the sensory response is
due to combinations of chemical sensations perceived by the taste receptors on
the tongue and palate, essentially non-volatile molecules and the smell
sensations obtained by interaction with the olfactory receptors, widespread in
the nasal passages and is mainly due to volatile substances (Kramer
in Diane, Barrett, Beaulieu, and
Shewfelt (2010). Organoleptic /Sensory properties involves those that can be detected by
the sense organs. For foods, it is used particularly in the combination of taste, texture, and astringency (perceived in the mouth) and
aroma (perceived in the nose)(Heredia and Vicario, 2013). Clearly, measurement of these properties is performed by
experts for the identification and assessment of flavors and appearance of
certain products.
The most important attributes of a food are its Organoleptic/ sensory characteristics which may
determine an individual’s preference for a particular product, and ascertain
any slight difference amongst brands of similar products which can have an
outstanding influence on acceptability of the product in question by the
consumer. Most
consumers, in a bid to make choice of food products, pay particular attention
to their health properties and concentration of bioactive substances,
especially antioxidants, which are large group of bioactive food compounds,
According to Kramer as in Diane, Barrett, Beaulieu, and Shewfelt (2010) as consumers, the
main attributes which usually affect sensory evaluation are appearance or
color, taste, aroma, and texture. They further opined that the appearance of
the food will specifically determine whether the product will be accepted or
rejected. Amongst the attributes, nutritive value is a hidden characteristic
that affects the bodies but presently is being given high recognition amongst
the consumers, scientists, and the medical profession. According to Davis et al
(2000), 15 percent of global disease could be attributed to inadequate intake
of fruits and vegetables. They added that nutrition education campaign have
only been moderately successful in promoting a sustained consumption of
adequate amount of fruits and vegetable and therefore the need to increase
vegetable consumption.
Similarly other diseases such as high
blood pressure, cholesterol, hypertension and overweight could be caused by
diet-dependent risk factors and low intake of fruit and vegetables (Ezzati,
Lopez, Rogers, Vande, Murray, and the Comparative Risk Assessment Collaborating
Group. 2002). The amounts of vitamins and minerals
present in the solar dried vegetables could still be of value especially in
areas that do not have “alternative sources of micronutrients.” Therefore, room
drying should be encouraged as a way of ensuring all year round supply of
vegetables and micronutrients to all risk groups.
Organoleptic properties
are the aspects of food, water or other substances that an individual
experiences via the senses including taste, sight,
smell, and touch. Organoleptic/ Sensory evaluation - A scientific
processor used to evoke measure, analyses and interpret reactions to those
characteristics of foods and materials as they are perceived by the senses of
sight, smell, taste, touch and hearing. Organoleptic /Sensory evaluation is one of the
earliest methods of quality control and it is still highly used in food
industry. However, the level of application depends on the situation. Organoleptic /Sensory quality
is a term which denotes a degree of excellence, a high standard or value.
Kramer in Diane, Barrett, Beaulieu, and
Shewfelt (2010) stated that: Quality
of foods may be defined as the composite of those characteristics that differentiate
individual units of a product, and have significance in determining the degree
of acceptability of that unit to the user.
However, the objective of this study is to access the nutrient composition and
organoleptic properties of dried and fresh
edible vegetables common in South East part of Nigeria. These include Bitter
leaves, Okro pods, Utazi and Scent leaves.
1.2 STATEMENT OF THE PROBLEM
Sufficient
intake of fruits and vegetables has been associated with a reduced risk of
chronic diseases and body weight management but the exact mechanism is unknown.
The meals of many Nigerian homes including South East Nigeria are more of
staple foods without enough vegetable, it is full of carbohydrate which is a
source of energy which when it is excess in the body could cause diabetes, high
blood pressure and some other chronic disease.
Vegetables
being a seasonal plant could not be available all year round. In rainy season,
vegetables are abundant in the wild and home gardens and therefore are
relatively cheap and during the dry season, there is general scarcity which
leads to higher prices if available, this calls for urgent need to ensuring
food security in our societies by making food available all year round. The
major problem about vegetable is that they are highly perishable. The society
is faced with the problem of how to preserve these vegetables in order to
reduce post-harvest losses and have them available during off seasons.
Among
the various techniques used in preservation, room drying is one of the
traditional methods of preservation which converts the food into light weight,
easily transportable and storable product. Therefore, there is urgent need to
process and preserve these vegetables in order to extend their availability to
consumers. Thus, the consumption of dried leafy vegetables through various
recipes’ could contribute efficiently to the nutritional requirement of the
food security of South East Nigeria populace with regard to the nutritional
potential of the vegetables under study. The problem is that people worldwide
are risking their health by not consuming enough vegetable on daily bases. This
problem calls for urgent increase in consumption of preventive and curative
substances inherent in pant based food especially vegetables such as fresh
bitter leaves, okro pods, Utazi and scent leaves hence the need for this study.
This
research therefore sought to find out the nutrient composition and organoleptic
properties of these four edible vegetables (bitter leaves, okro pods, utazi and
scent leaves) hence, determine if there
is variation in the nutrient composition and organoleptic properties of dried
and fresh edible vegetables such as bitter leaves, okro pods, utazi and scent
leaves locally available in South Eastern Nigeria. Also to determine whether
dried vegetables still retain valuable nutrients after drying.
1.3.
PURPOSE OF THE STUDY
The
general purpose of the study was to find out if there are variations in the nutrient
composition and organoleptic properties of edible vegetables (bitter leaves,
okro pods, utazi and scent leaves).
Specifically the study
sought to:
1. Assess
the nutrient composition of room dried bitter leaves, okro pods, utazi and
scent leaves.
2. Ascertain
the nutrient composition of fresh bitter leaves, okro pods, utazi and scent
leaves.
3. Compare
the nutrient composition of both room dried and fresh bitter leaves, okro pods,
utazi and scent leaves.
4. Determine
the acceptability of the meals prepared or made from dried bitter leaves, okro
pods, utazi and scent leaves.
5. Find
the acceptability level of the meals made from fresh bitter leaves, okro pods,
utazi and scent leaves.
6. Compare
the acceptability of the meals prepared from the dried and fresh bitter leaves,
okro, utazi and scent leaves.
1.4. RESEARCH QUESTION
1. What
are the nutrient compositions of dried Bitter leaves, okro pods, utazi leaves,
and scent leaves?
2. What
are the nutrient composition of fresh Bitter leaves, okro pods, utazi leaves,
and scent leaves?
3. What
are the nutrient composition of both dried and fresh Bitter leaves, okro pods,
utazi leaves, and scent leaves when compared?
4. What
is the acceptability level of the delicacies made from dried Bitter leaves,
okro pods, utazi leaves, and scent leaves?
5. What
is the acceptability level of the meals made from fresh Bitter leaves, okra
pods, utazi leaves, and scent leaves?
6. Are
there variations in the acceptability level of the meals made from both dried
and fresh Bitter leaves, okro pods, utazi leaves, and scent leaves?
1.5. HYPOTHESES
The
following null hypotheses guided the research work. This were tested at P<
0.05 significance level.
Ho1 There is no significance difference in the
organoleptic properties of both room dried and Fresh vegetables of Bitter
leaves, okro pods, utazi leaves, and scent leaves.
Ho2 There
is no significance difference in the nutrient compositions of both room dried
and fresh leaves Bitter leaves, okro
pods, utazi leaves, and scent leaves.
Ho3
There is no significance difference in
vitamin C content of room dried Bitter leaves, okro pods, utazi leaves, and
scent leaves.
1.6.
SIGNIFICANCE OF THE STUDY
Results of this study (nutrient
composition and organoleptic properties of some edible leafy vegetables) will
be useful to Home makers, Food processors, Nutritionists, consumers and
Agriculturists. The findings of the study will be useful to home makers to
understand the increasing need to store and consume cultivated leafy vegetables
and wild forest vegetables. Leafy vegetables are excellent sources of fiber,
folate, and caroteinoid. It contains vitamins C and K, mineral, Iron and
calcium. It acts as antioxidants in the body. The substance in the dark green
vegetables removes free radicals in the body. The findings of the study will
also be made known to the Home makers through workshops, seminars and
publication of this work.
The findings of the study will be of
beneficial to the Food processors since the information gotten will help to
improve their work in food processing and preservation. It will also help to
provide vital data for food processors and nutrition workers as well as the
consumers for selection of these green leafy vegetable.
The
findings of the study will help the Nutritionists in selection of green leafy
vegetables. Also, the findings of the study will give them enough information
for advising the pregnant women during their ante natal visits.The findings of this study will help the consumers to
understand that a high intake of vegetables in their diet will help in the
prevention of cardiovascular disease; cancer; diabetes; and osteoporosis.
The findings of the study may inspire
the Agriculturists to cultivate vegetables thereby creating job and may equally
serve as sources of income. The critical advantage of selling out-of-season
produce would be leveled and local growers could better compete for leafy
vegetable dollars. Thus, it is expected that this study will
also be useful to researchers to increase their interest in the study and
utilization of these plants in other parts of the world where it is not
presently cultivated or utilized.
Also, to encourage Agriculturist,
farmers, homemakers, and general public to dry
vegetables such as (bitter leaves, okro pods, utazi and scent leaves) in order
to make it available all year round. It would enable vegetable consumers to
make a wise selection among the vegetables since they now know their nutrient
compositions. So many people has done work or research on bitter leaves, utazi
and scent leaves in various ways but as of time of this research, none has been
carried out on okro pods, the colour and taste of the dried leaves from bitter
leaves, utazi, and scent leaves.
1.7
SCOPE OF THE STUDY
The study covers nutrient composition and organoleptic
properties of four edible vegetables:
bitter leaves, okro pods, utazi and scent leaves. It is also delimited to room
drying techniques and cooking of some delicacies using both fresh and dried
vegetables under study. The fresh vegetables served as a control. The
vegetables covers bitter leaves, okro pods, utazi and scent leaves which are
common in South East Nigeria.
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