Abstract
This study focused on the assessment of the proximate and the elemental content of vegetables grown around the champion brewery dumpsite. Pumpkin leaves from around the breweries dumpsite in Uyo was harvested and placed in a polythene bag, and brought to the Akwa poly chemistry laboratory, it was washed with clean water rinsed, dried and sliced into pieces and sun dried for 3 days. It was later oven dried at 105oC and ground into powder. The powdered sample were ashed and digested. The digest was subjected to further analysis using standard procedure. The results shows moisture 11.50, crude fibre 18.0%, protein 23.0%
Table of Contents
Title Page
Certification – – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – – iv-v
Abstract – – – – – – – – – vi
Table of Contents – – – – – – – – vii-ix
Chapter One
- Introduction – – – – – – – 1-3
- Background of the Study – – – – – – 3
- Aims and Objectives – – – – – – 3
- Scopes and Limitations – – – – – – 3
- Definition of Terms – – – – – – 4
Chapter Two
- Literature Review – – – – – – 5
- The Vegetables – – – – – – – 5-6
- Vegetable and its Composition – – – – – 6-8
- Nutrition and Health – – – – – – 8-10
- Mineral Substances – – – – – – 10-11
- Vitamin A or Retinol – – – – – – 12-13
- Nitrogen – containing Substances – – – – 13-14
- Protein – – – – – – – – 14-15
- Carbohydrates – – – – – – – 15-16
- The Phytochemical in Vegetable – – – – 16-17
- Macro Element in Vegetable – – – – – 17-19
- Micro – Element Vegetable – – – – – – 19-21
- Alkaloids – – – – – – – – 21-22
- Flovanoid – – – – – – – – 22-25
- Health Benefit of Vegetable – – – – – 25
Chapter Three
- Materials and Method   –       –       –       –       –       –       26
- Sample Collection and Preparation –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â 26
- Moisture Content (Analysis)Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â 26-27
- Ash and Organic Matter         –       –       –       –       –       –       27-28
- Estimation of Crude Fiber      –       –       –       –       –       28-30
- Determination of Crude Fat   –       –       –       –       –       30-31
- Crude Protein Determination –       –       –       –       –       31-33
- Determination of Carbohydrate                 –       –       –       –       34
- Estimation of Caloric Value (Energy)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â –Â Â Â Â Â Â Â 34
- Determination of Mineral Content   –       –       –       –       34-35
Chapter Four
- Results and Discussion – – – – – – 36
- Results – – – – – – – – 36-37
- Discussion – – – – – – – – 38-40
Chapter Five
- Summary, Conclusion and Recommendation – – 41
- Summary – – – – – – – – 41
- Conclusion – – – – – – – – 41
- Recommendation – – – – – – – 42
- Suggestion for Further Studies – – – – – 42
References