ABSTRACT

This study aimed to conduct a comprehensive comparative evaluation of the vitamins, minerals, antioxidant activity, and sensory properties of selected pepper varieties (Capsicum spp.). Peppers are not only valued for their culinary uses but also for their nutritional and health benefits. The selected four pepper variety were; Habanero (ose Nsukka), Bell pepper (Tatashe), Bhut jolokia (ose Ngwa) and Cayenne pepper (Ata shombo). This research focused on the analysis of essential vitamins such as vitamin C and various B vitamins, as well as important minerals like potassium, magnesium, and calcium. The antioxidant activity of the peppers were assessed using methods such as DPPH, ABTS, FRAP, TFC and TPC assays to determine their potential in reducing oxidative stress. Also, the sensory properties of the pepper samples were evaluated using a cooked rice medium. The results of vitamin contents (mg/100 g) showed that vitamin A ranged from 20.12 to 25.52, vitamin Bi 0.09 to 0.24, vitamin Bz 0.06 to 0.15, vitamin Be 0.24 to 0.37 and vitamin C 74.14 to 83.22. The results of mineral contents (mg/100 g) showed that calcium ranged from 75.85 to 106.70, potassium 63.75 to 134.02, magnesium 57.21 to 74.64, sodium 75.57 to 101.40, phosphorus 101.60 to 172.53, iron 7.09 to 9.02 and zinc 5.13 to 8.26. Anti-oxidant activities, DPPH ranged from 85.78 to 90.67 TE/g, FRAP 50.52 to 178.47 %, TPC 76.86 to 82.12 mgGAE/lOOg, TFC 67.82 to 75.31 mgGAE/lOOg and ABTS 7.86 to 9.04 pmolTE/gA. By comparing these aspects across different pepper varieties, this research aimed to provide valuable insights into the nutritional and sensory properties of peppers, contributing to the development of healthier food products and enhancing our understanding oftheir role in human health and cuisine. The findings of this study were instrumental for food scientists, nutritionists, and the food industry in optimizing the use of peppers for both their nutritional benefits and their unique flavor characteristics.