Effect Of Pretreatments And Drying Methods On The Physicochemical And Antioxidant Properties Of Eggplant (Solanum Aethiopicum) Flour
ABSTRACT
Vegetables play vital role in human nutrition. Each
vegetable contain a unique amount of various nutrients that are strongly linked
with the protection of different health diseases (Naeem and Ugur, 2019).
According to Dias (2012), vegetable provide micronutrients, dietary fiber, and
phytochemicals that are associated with improvement of gastrointestinal health,
good vision, and reduced risk of heart disease, stroke, chronic diseases like
diabetes, and some forms of cancer.
Eggplant (Solanum aethiopicum) is vegetable crop with coarsely lobed leaves (Naeem
and Ugur, 2019). It is an integral part of African tradition and diet known as
‘gauta’ or ‘yalo’, by the Hausas, ‘afufa’ or ‘anara’ in Igbo and ‘igba’ in
Yoruba (Chinedu et al., 2011). Eggplants possess 4.58 to 5.79 %
protein, 1.65 to 2.13 % lipid, 1.78 to 1.81 % crude fibre and 11.77 to 15.42 %
carbohydrate (Agoreyo et al., 2012). It is one of the best dietary sources of
biologically active polyphenolic compounds, vitamins, antioxidants and
medicinal requirements (Sohani and Tawar, 2019). Eggplants possess appreciable
phytochemical substance like anthocyanin (Sanchez-Mata et al., 2010).
It is reported to have analgesic, antipyretic, antioxidant, anti-inflammatory,
anti-asthmatic, hypo-lipidemic, anti-platelet and anaphylactic reaction
inhibitory activities (Solanke and Tawar, 2019).
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EGBUJOR, D (2021). Effect Of Pretreatments And Drying Methods On The Physicochemical And Antioxidant Properties Of Eggplant (Solanum Aethiopicum) Flour. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-pretreatments-and-drying-methods-on-the-physicochemical-and-antioxidant-properties-of-eggplant-solanum-aethiopicum-flour-7-2
DENNIS, EGBUJOR. "Effect Of Pretreatments And Drying Methods On The Physicochemical And Antioxidant Properties Of Eggplant (Solanum Aethiopicum) Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 20 Dec. 2021, https://repository.mouau.edu.ng/work/view/effect-of-pretreatments-and-drying-methods-on-the-physicochemical-and-antioxidant-properties-of-eggplant-solanum-aethiopicum-flour-7-2. Accessed 23 Nov. 2024.
DENNIS, EGBUJOR. "Effect Of Pretreatments And Drying Methods On The Physicochemical And Antioxidant Properties Of Eggplant (Solanum Aethiopicum) Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 20 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-pretreatments-and-drying-methods-on-the-physicochemical-and-antioxidant-properties-of-eggplant-solanum-aethiopicum-flour-7-2 >.
DENNIS, EGBUJOR. "Effect Of Pretreatments And Drying Methods On The Physicochemical And Antioxidant Properties Of Eggplant (Solanum Aethiopicum) Flour" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-pretreatments-and-drying-methods-on-the-physicochemical-and-antioxidant-properties-of-eggplant-solanum-aethiopicum-flour-7-2