ABSTRACT
The proximate composition of cucumber pulp (Cucumis sativus). The sample of cucumber was collected from Abiaokpo market, Ikot Osurua, Ikot Ekpene in Akwa Ibom State. The sample was then transferred to the Chemistry laboratory, Akwa Ibom State Polytechnic to be processed for analysis and proximate composition. The result obtained were as follows; Moisture Content (81.50 + 0.75) ash content (10.92 + 0.15), Crude Fat (3.45 + 0.50), Crude Fibre (32.71 + 0.03), Crude protein (9.85 + 0.05), Carbohydrate (56.93 + 0.81), Caloric value (297.99 + 1.50). The result of the study revealed that the proximate composition of cucumber pulp are comparable and are higher than the nutritional value of the required DIETARY ALLOWANCE STANDARD as reported in this work.
TABLE OF CONTENTS
Title page – – – – – – – – – – i
Certification – – – – – – – – – ii
Dedication – – – – – – – – – – iii
Acknowledgements – – – – – – – – iv
Table of contents – – – – – – – – vi
CHAPTER ONE: INTRODUCTION – – – – 1
1.1 Background of the Study – – – – – – 1
1.2 Aim and Objectives of the Study – – – – 5
1.2.1 Aim – – – – – – – – – 5
1.2.2 Objectives – – – – – – – – 5
1.3 Scope and Limitation of the Study – – – – 6
CHAPTER TWO: LITERATURE REVIEW – – – 7
2.1 Description of Cucumber (Cucumis sativus) – – – 7
2.2 Nutritional Profile – – – – – – – 9
2.3 Health Benefit of Cucumber – – – – – 14
2.4 Medicinal Uses – – – – – – – 18
2.4.1 Antioxidant Activity – – – – – – 19
2.4.2 Cytotoxic Activity – – – – – – 20
2.4.3 Antacid and Carminative Activity – – – – 20
2.4.4 Hepatoprotective Activity – – – – – 21
2.4.5 Hypoglycemic and Hypolipidemic Activity – – – 21
2.4.6 Wound Healing Activity – – – – – – 22
CHAPTER THREE: MATERIALS AND METHOD – – 23
3.1 Sample Collection – – – – – – – 23
3.2Materials and Reagents – – – – – – 23
3.3 Method – – – – – – – – 25
3.3.1 Sample Preparation – – – – – – 25
3.3.2 Proximate Analysis – – – – – – 25
3.3.2.1 Determination of Ash Content – – – – 25
3.3.2.2 Determination of Moisture Content – – – 26
3.3.2.3 Determination of Crude Protein – – – – 27
3.3.3.4 Determination of Crude Fat – – – – 29
3.3.2.5 Determination of Carbohydrates – – – 30
CHAPTER FOUR: RESULTS AND DISCUSSION – – 31
4.1 Result – – – – – – – – 31
4.2 Discussion – – – – – – – – 32
CHAPTER FIVE: CONCLUSION AND RECOMMENDATION 35
5.1 Conclusion – – – – – – – – 35
5.2 Recommendation – – – – – – – 35
References – – – – – – – – 37
CHAPTER ONE
INTRODUCTION
- BACKGROUND OF THE STUDY
Cucumber belongs to family Cucurbitaceae, is comprised of 118 genera and 825 species (Uthpala and Marapana, 2019). Though they have an Asian origin, members of this family are largely scattered over both in tropical and subtropical regions of the world. One of the most demanded cucurbits due its nutritional values, health benefits and diverse production is cucumber (Uthpala and Marapana, 2019).
Cucumbers are widely cultivated in Europe and the annual production shows in the region of 26.7%of the total vegetable production (Sotiroudis, et al., 2010). Even though Cucumber is a rich source of important nutrients andbioactive compounds, it has been used not only as food but also in therapeutic medicine and beauty cultureapplications since ancient times (Sotiroudis, et al., 2010).
