Analysis Of Three Varieties Of Pepper For Ascorbic Acid And Some Essential Minerals

Three local varieties of pepper readily available namely: Capsicum annum L Tattasai (Hausa), tatase (Yoruba) Capsicum annum G. Attarugu (Hausa), Atarodo (Yoruba) and Capsicum frutencens, Barkono (Hausa), Ata wewe (Yoruba) were analysed for some essential mineral and ascorbic acid contents. Flame ehiission and atomic absorption spectroscopy were used for essential minerals determination and AOAC indophenol method for ascorbic acid. The effect of drying on ascorbic acid content of the freshly harvested pepper was also studied. In addition the relationship between the source soil mineral content and that of the peppers grown on it was investigated. It was found that the fresh samples from the farm contained more ascorbic acid than the samples from the market. The samples from the farm and market follow the pattern: Barkono > Attarugu > Tattasai. About 50 to 60% of the ascorbic acid content was observed to be lost as a result of drying. In all the three varieties of peppers, potassium was observed to be the most abundant element and calcium the least

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