Effects Of Boiling On The Proximate Analysis And Mineral Composition Of Three Species Of Garden Egg (Solanum Ailhiopicum, Solanum Aubergine And Solanum Anguivi)

ABSTRACT

Three species of garden egg namely Solanum aithiopicum, Solanum aubergine and Solanum

anguivi processed into raw and boiled powdered flour, samples were taken for their nutritional

and mineral components using standard analytical methods. Proximate composition determined

include total ash, moisture content, crude fibre, crude protein, crude fat and carbohydrate by

difference, the mineral components determined are P, Fe, Mg, Na, Mn, Zn, Ni and Cu. The

proximate analysis (%) shows that Solanum aithiopicum has the highest water content of

92.40%, and the raw sample has the values of 12.31 ± 0.0 I, 10.32 ±0.025, 6.83 ± 0.031, 3.20

±0.059, 4.27 ± 0.015 and 63.08 ± 0.035 for its protein, moisture, fat, ash, crude fibre and

carbohydrate respectively. The values (%) for protein, moisture, fat, ash, crude fibre and

carbohydrate of the raw sample of Solanum aubergine was also found to be 12.49 ±0.01, 9.47

±0.01, 6.71 ±0.01, 3.43±0.01, 4.19±0.01, 63.7 ± 0.01 respectively. The values(%) for protein,

moisture, fat, ash, crude fibre and carbohydrate of the raw sample of Solanum anguivi was

also found to be 12.32 ±0.02, 8.87 ±0.01, 6.79 ±0.01, 3.47 ±0.01, 3.11 ±0.0l and 65.4 ±0.02

respectively. The mineral component (ppm) also shows that raw Solanum anguivi has the highest

potassium composition with the value of 5.113±0.003 while the potassium composition of boiled

Solanum anguivi is 5.055± 2.857. The value of phosphorus composition (%) of raw Solanum

aithiopicum, Solanum aubergine and Solanum anguivi are 7.209±0.002, 29.896±0.002

andS.4068±0.002 (ppm) respectively and the values of the boiled (ppm) of Solanum

ailhiopicum, Solanum aubergine and Solanum anguivi are 5.7058±0.002, 14.417±0.003 and

2.783±0.002 respectively .Most of the nutrients content were reduced after boiling, these results

show that boiling reduces the nutritional contents of Solanum aithiopicum, Solanum aubergine and Solanum anguivi but the difference is very minimal.