ABSTRACT

This project work evaluated the vitamin and mineral contents of processed (Raw, Blanched and steamed) underutilised local vegetable Piper methyslicum (Awa) in Enugu state. This study also evaluated the nutritional composition of Piper methysticum (Awa). It analyzed its vitamins (A, Bl, B2, B3, C, E) and minerals (Calcium, Magnesium, Potassium, Sodium, Phosphorus, Iron, Zinc). The minerals and vitamins of the raw, blanched and steamed vegetables were determined using standard method. Results obtained were statistically analysed using IBM statistical package for social science (SPSS) version 23.0. Mean and standard deviation of the samples were calculated using Duncan multiple range test (DMRT), where the mean was significantly different at (p<0.05). Results obtained showed that there were no significant differences (p<0.05) in the vitamin A content which recorded 67.47iu/100g, 66.17iu/100g and 67.12iu/100g as well as the vitamin B2 (riboflavin) with mean values of 0.03mg/100g , 0.02mg/100g and 0.02mgl00g. Vitamin Bl, B3 and C varied slightly, but significantly between the processed samples having 0.06, 0.03 and 0.04mg/100g, 0.34, 0.13, and O.lOmg/lOOg and 27.32, 16.45 and 18.60mg/100g, for the raw leaf, blanched and steamed leaves respectively. Vitamin E did not show significant variation with the recorded values of 2.04, 2.02, and 2.12mg/100g for the respective sample. The vitamins were generally higher in raw vegetable followed by the steamed vegetables, while the blanched vegetables had the least values. Results of the mineral contents also showed relatively higher values in the RPM, followed by tire SPM and then the BPM. The values for the different dietary minerals were; calcium 5.16, 5.12, and 5.09mg/100g and magnesium 2.95, 2.61 and 2.48mg/100g, sodium 0.97, 0.59 and 0.47mg/100g while potassium was 78.18, 60.38 and 52.47mg/100g. The obtained values for phosphorus were 21.69, 19.81 and 18.04mg/100g while iron was 2.34, 2.32 and 2.22mg/100g and zinc 1.57, 1.47 and 1.42mg/100g in the same order of raw, steamed and blanched respectively. The findings highlighted the potential of Piper methysticum to combat micronutrient deficiencies, promoted its use as a nutritious food source and encouraged better processing techniques for health and food security in developing regions. It recommended that high-temperature short-time (HTST) methods should be utilized for blanching leaves and vegetables to minimize nutrient loss. Prolonged soaking at low temperatures should be avoided, as many vitamins are heat-labile. Steaming serves as a nutrient-preserving alternative comparable to canning. While nutrient loss is a common outcome of food preparation, it is not necessarily harmful. Both HTST blanching and steaming are cost-effective, lowtechnology methods accessible to most individuals in food processing