Analysis Of Three Varieties Of Pepper For Ascorbic Acid And Some Essential Minerals
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Three local varieties of pepper readily available namely: Capsicumannum L Tattasai (Hausa), tatase (Yoruba) Capsicum annum G. Attarugu(Hausa), Atarodo (Yoruba) and Capsicum frutencens, Barkono (Hausa), Atawewe (Yoruba) were analysed for some essential mineral and ascorbic acidcontents. Flame ehiission and atomic absorption spectroscopy were used foressential minerals determination and AOAC indophenol method for ascorbicacid. The effect of drying on ascorbic acid content of the freshly harvestedpepper was also studied. In addition the relationship between the source soilmineral content and that of the peppers grown on it was investigated.It was found that the fresh samples from the farm contained moreascorbic acid than the samples from the market. The samples from the farmand market follow the pattern: Barkono > Attarugu > Tattasai.About 50 to 60% of the ascorbic acid content was observed to be lostas a result of drying. In all the three varieties of peppers, potassium wasobserved to be the most abundant element and calcium the least
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PROJECT DETAILS |
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| Project ID | TH6119 |
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