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EFFECT OF DRYING METHODS ON THE NUTRIENT AND PHYTOCHEMICAL PROPERTIES OF SOME CULTIVATED AND WILD LEAFY VEGETABLES

CHAPTER ONE
 1.0 INTRODUCTION 
Man must eat to survive for the continuity of the human race. The foods for human consumption are of both plant and animal origin. Cereals, legumes, roots, tubers, suckers, oils, nuts, fruits and vegetables are plant foods. Meat, milk, eggs and oils are animal products. Both plant and animal foods contain nutrients. Oxford Medical Dictionary (2003) defines nutrients as substances that must be consumed as part of the diet to provide energy, protein for growth or substances that regulate growth or energy production. Carbohydrate, proteins, fats, vitamins, minerals and water are the existing six nutrients. It is known that too much or too little of these nutrients have adverse effects on health. The source of these nutrients equally determines how healthy one is. A typical example is in the case of fats. Animal fat contains about 40-60% of fat as saturated fatty acids. Plant oils contain mostly unsaturated fatty acids ranging from 73 to 94% of total fat (Wardlaw & Kessel, 2002). Plant oil is the most beneficial to health. Current studies showed that plant nutrients are not inferior to animal nutrients as it was earlier thought. In addition, plants contain other non-nutritive dietary components that are beneficial to health. These components are called phytochemicals. “Phyto” because they are only found in plant based foods (Pamplona-Roger, 2005). The present study concentrated on nutrient and phytochemical levels of five cultivated and wild vegetables. Vegetables are generally herbaceous (non-woody) plants that are cultivated 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) (Pamplona-Roger, 2005). This study laid emphasis on green leafy vegetables. History shows that vegetables were used for a number of purposes. Many in the past consumed these vegetables without knowing all they contain. Scent leaf was used and is still being used to stop diarrhoea. How and what stops diarrhoea in scent leaf is still a puzzle to many. The foods our ancestors consumed consisted of carbohydrates, starchy vegetables, leafy vegetables and little or no animal products. There were not much occurrences of various chronic diseases such as morbid obesity, cancer, heart and renal failure three to four decades ago as they are now. The juvenile and paediatric cases of these diseases are on the increase. The cause of their increase is due to migration/changes in lifestyle and food habits (Ene-Obong, 2008). The very sharp shift from traditional diets as well as the advent of exotic diseases appears to suggest a serious warning. These warnings call for urgent increases in consumption of preventive and curative substances inherent in plant based food, especially vegetables. Chemically, green leafy vegetables are composed of water; 90 to 95%, minerals e.g. phosphorus, potassium, calcium, iron, vitamins, fibre, proteins, chlorophyll and most recently discovered- phytochemicals (Pamplona-Roger, 2005). Indigenous traditional foods are on the verge of extinction. The younger generation is ignorant of them as such; consume less of these vegetables (Ene-Obong, 2008). As most of these traditional foods are on the verge of extinction, so are the vegetables, condiments and spices used in their preparation. Some of the wild forest vegetables might have been used by a particular community in the past. Based on these serious observations associated with less consumption of indigenous foods and increases in many chronic ailments, it is imperative to study the nutrient and phytochemical potentials of some cultivated and wild vegetables.

Project detailsContents
 
Number of Pages60 pages
Chapter one Introduction
Chapter two Literature review
Chapter three  methodology
Chapter  four  Data analysis
Chapter  five Summary,discussion & recommendations
ReferenceReference
QuestionnaireQuestionnaire
AppendixAppendix
Chapter summary1 to 5 chapters
Available documentPDF and MS-word format


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