Abstract:
Comparative study of the mineral and vitamin composition of some vegetables and fruits consumed at 9th Mile Corner, Nsukka and Ehamufu, all within Enugu State, was carried out. These include: Fluted pumpkin (Telfairiaoccidentalis), Waterleaf (Talinumfruticosum), Spinach (Spinaciaoleracea), Orange (Citrus sinensis), Coconut (Cocosnucifera), Pawpaw (Carica papaya), Curry leaf (Murrayakoenigii) and Scent leaf (Ocimumgratissimum). Calcium, magnesium, zinc, phosphorus, sodium, vitamin A, C, and E were determined according to the method outlined in AOAC (2000). Iron content was determined by the method of Lee and Stumm (1960), while lead was determined by the method outlined in MMAAC (1990). The vitamin C content of the samples ranged from 7.68 to 73.53mg/100g in 9th Mile Corner, 7.84 to 53.27mg/100g in Nsukka and 7.68 to 63.73mg/100g in Ehamufu. Vitamin A composition varied from 0.46 to 0.87mg/100g in 9th Mile Corner, 0.47 to 1.10mg/100g in Nsukka and 0.44 to 0.81mg/100g in Ehamufu, while the vitamin E content ranged from 1.87 to 11.68mg/100g in 9th Mile Corner, 8.14 to 19.24mg/100g in Nsukkaand 7.76 to 23.98mg/100g in Ehamufu. Mineral element analysis showed that the vegetables and fruits contained high levels of calcium (293.33 to 773.33mg/100g), magnesium (256.00 to 416.00mg/100g), zinc (0.53 to 1.47mg/100g), phosphorus (79.03 to 201.63mg/100g), iron (0.36 to 3.34mg/100g), sodium (653.67 to 741.67), potassium (25.67 to 77.00mg/100g) in 9th Mile Corner; calcium (320.00 to 586.67mg/100g), magnesium (176.00 to 416.00mg/100g), zinc (0.73 to 1.40mg/100g), phosphorus (28.97 to 126.50mg/100g), iron (0.77 to 3.32mg/100g), sodium (688.00 to 756.33mg/100g) and potassium (32.00 to 73.00mg/100g) in Nsukka; calcium (373.33 to 586.67mg/100g), magnesium (176.00 to 496.00mg/100g), zinc (0.30 to 1.67mg/100g), phosphorus (9.00 to 106.50mg/100g), iron (1.33 to 3.33mg/100g), sodium (669.00 to 728.67mg/100g) and potassium (25.50 to 77.30mg/100g) in Ehamufu. There were no detectable levels of lead contamination across the towns of study. The study showed that the vegetables and fruits examined have high content of vitamin C, A and E and also are good sources of minerals like magnesium, calcium, phosphorus, sodium, zinc, iron and potassium. They are safe for consumption and should be included in diets to supplement our daily allowance needed by the body.
