ABSTRACT
The vitamins content of onion bulb and garlic rhizoids was analyzed in this study to compare the level of Vitamin A, C and E. Standard analytical procedures was employed and followed strictly for the accurate determination of the vitamin concentrations. From the results, vitamin C recorded the highest concentration of 36.25 ± 0.077 mg/100g followed by vitamin E (2.42 ± 0.189 mg/100mg) and vitamin A (1.84 ± 0.045 mg/100g) for onion, while highest concentration was also recorded for Vitamin C (28.09 ± 0.089 mg/100g followed by vitamin A (3.12 ± 0.045 mg/100mg) and vitamin E (2.52 ± 0.189 mg/100g) for garlic. However, the concentrations of vitamin A and E were higher in garlic than in onion. The results thus indicate that the spices are fairly rich in dietary vitamins which could contribute greatly to human nutrition even though the concentrations were lower than the Recommended Dietary Intake (RDI).
TABLE OF CONTENTS
TITLE PAGE
CERTIFICATION
DEDICATION
ABSTRACT
ACKNOWLEDGEMENT
TABLE OF CONTENT
CHAPTER ONE
1.0 INTRODUCTION
- Background of the Study
- Aim and Objectives of the Study
- Scope and Limitations of the Study
CHAPTER TWO
2.0 LITERATURE REVIEW
- Description of Plant Samples
- Description of (Garlic) Alliumsativum Plant
- Description of (Onion) Alliumcepa Plant
- Origin and Classification of the Plant
- Origin and Classification of (Garlic) Alliumsativum Plant
- Origin and Classification of (Onion) Alliumcepa Plant
- Phytochemical Property of the plant
- Phytochemical Property of (Garlic) Alliumsativum Plant
- Phytochemical Property of (Onion) Alliumcepa Plant
- Medicinal Values of the Plant
- Medicinal Values of (Garlic) Allium sativum Plant
- Medicinal Values of (Onion) Alliumcepa Plant
CHAPTER THREE
3.0 MATERIALS AND METHODS
- Materials and Reagents
- Collection of Plant Samples
- Preparation of Plant Samples
- Methods
3.2.1 Determination of Vitamin A
3.2.2 Determination of Vitamin C
3.2.3 Determination of Vitamin E
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Results
4.2 Discussion
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATIONS
- Conclusion
- Recommendations
References
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the Study Antioxidant compounds in food are found to have a health–protecting factor. Primary sources of naturally occurring anti-oxidants are whole grains, fruits and vegetables. Garlic (AlliumSativum L.) is one of the most commonly produced Vegetables worldwide. Garlic is a source of various biologically active phytomolecules, including organosulfur compounds, phenolic acids, allylthiosultimates, flavonoids and vitamins.
