Effects of Processing Methods on the Bio- Functional Properties of Physic Nut (Jatropha Gossypiifolia) Leaves
Effects of Processing Methods on the Bio- Functional Properties of Physic Nut (Jatropha Gossypiifolia) Leaves.
ABSTRACT
Jatropha gossypiifolia leaves were processed and fermented at room temperature at different time intervals. The products were further analysed to determine the nutritional and anti – nutritional components. The best samples were selected based on the iron content of the products.
Bioassay study was carried out on albino rats to determine the effect of treatment on blood sugar level, haemoglobin, cholesterol, liver and kidney function. From the results, fermented juice and powder from Jatropha gossypiifolia leaves had no significant effect on the haemoglobin level.
The fermented juice had a positive effect on blood sugar level. On day 0, different doses of samples were not significantly different (P≥ 0.05) from each other. On day 10, the medium dose and the high dose of extract differed slightly from others. On day 20, the highest dose of extract differed significantly (P≤ 0.05) from the medium and lowest dose.
It was observed that high doses of fermented extract reduced blood sugar level than low doses of fermented extract. However, fermented products of Jatropha gossypiifolia had no significant effect on cholesterol level of albino rats.
The clinical chemistry tests – SGPT and SGOT for liver function tests ranged between 39.97 iu/l as the lowest to 44.39 iu/l as the highest for SGPT and 65.75 iu/l as the lowest to 73.40 iu/l as the highest for SGOT.
TABLE OF CONTENTS
Title page……………………………… i
Approval page…………………………. ii
Certification………………………….. iii
Dedication…………………… iv
Acknowledgement………………….. v
Abstract……………………….. vi
Table of contents…………………….. vii
List of tables…………………………. x
List of figures…………………………… xi
Chapter 1: Introduction………………………. 1
- : Justification of study………………………………. 3
- : Aims and Objectives of study………………….. 3
Chapter 2: Literature Review………………… 4
- : Description of functional foods………………………………………………………………….. 4
- : Sources of functional foods……………………………………………………………………….. 5
- : Types of functional foods………………………………………………………………………….. 8
- : Differences between functional foods, nutraceuticals and phytochemicals…….. 10
- : Vegetables as sources of functional foods………………………………………………….. 10
- : Importance of vegetables…………………………………………………………………………. 11
- : Description of physic nut…………………………………………………………………………. 12
- : Origin of physic nut………………………………………………………………………………… 13
- : Properties of physic nut……………………………………………………………………………. 13
- : Uses and detriments of physic nut……………………………………………………………. 15
- : Methods of vegetable processing…………………………………………………………….. 16
- : Extraction of vegetable juices…………………………………………………………………. 17
- : Processing of functional foods from vegetables………………………………………… 17
- : Effect of heat on vitamin content of vegetables……………………………………….. 19
- : Mineral content of vegetables…………………………………………………………………. 20
- : Vitamin and mineral fortification of vegetables………………………………………… 21
- : Effect of fermentation on vegetables……………………………………………………….. 23
Chapter 3: Materials and Methods……………………… 24
- : Procurement of materials………………………………. 24
- : Preparation of samples………………………………. 24
- : Analytical methods…………………………………… 25
- : Proximate analysis………………………………….. 25
- : Determination of moisture content…………………………. 25
- : Determination of ash…………………………….. 25
- : Determination of crude protein………………………. 26
- : Digestion…………………………….. 26
- : Distillation……………………………………………………. 27
- : Determination of crude fibre……………. 27
- : Determination of crude fat……………………………… 27
- : Total carbohydrate determination………………….. 28
- : pH determination…………………………… 28
- : Determination of total solids……………………………. 28
- : Determination of soluble solids by refractometer…………………… 29
- : Chemical analysis………………………………… 29
- : Mineral content analysis…………………………. 29
- : Vitamin content analysis…………………….. 29
- : Determination of anti-nutritional factors…………………… 29
- : Determination of phytate…………………………….. 29
- : Detremination of tannins…………………. 30
- : Bioassay……………………………………….. 30
- : Determination of haemoglobin content………………………. 30
- : Determination of cholesterol level………………………….. 31
- : Determination of blood sugar level………………………… 31
- : Determination of SGPT and SGOT(liver function)………………….. 32
- : Determination of blood urea nitrogen(kidney function)…………………… 32
- : Determination of serum creatinine level (kidney function)…………………. 33
- : Proximate analysis………………………………….. 25
Chapter 4: Results and discussion………………….. 34
- : Chemical composition…………………… 34
- : Vitamin A content……………………………… 34
- : Vitamin C content………………………….. 34
- : Mineral composition……………………………. 36
- : Calcium content………………………….. 36
- : Iron content…………………………………… 36
- : Phosphorus content………………………… 36
- : Anti-nutritional factors……………………………… 38
- : Haemagglutinins……………………. 38
- : Tannins………………………………. 38
- : Oxalates…………………………… 38
- : Phytates……………………………. 38
- : Microbiological Analysis………………………………. 41
- : Proximate analysis…………………………………………………………………………….. 41
- : Effect of treatment on haemoglobin concentration of albino rats……………. 42
- : Effect of treatment on fasting blood sugar level of albino rats………………… 43
- : Effect of treatment on cholesterol level of albino rats……………………………. 44
- : Effect of treatment on liver and kidney function tests of albino rats……………. 46
- : Effect of treatment on the weight of internal organs of albino rats……………….. 50
Chapter 5: Conclusion and Recommendation……………….. 52
Conclusion……………………… 52
Recommendation………….. 52
References………………53
INTRODUCTION
It is axiomatic that adequate supplies of good quality food is beneficial to health. Conversely, it has long been recognized that populations suffering from malnutrition, are more susceptible to various diseases and have poor health.
However, the concept of functional foods, as foods that offer some health-associated advantage over conventional foodstuffs, is a relatively recent innovation into the human nutrition market.
The advantages offered by functional foods are generally related to disease avoidance and health maintenance rather than to therapeutic effects of foods. Functional foods are defined as formulated food products that are developed with pre- determined and specific beneficial results to be accomplished by its consumption.
They are defined by the Institute of Medicine in Washington, U.S.A, as those foods that encompass potentially healthful products including any modified food or ingredient that may provide a health benefit beyond the traditional nutrients it contains.
Furthermore, they are health products whose primary use is for consumption as part of a usual diet and which are found in a form that is readily recognizable to the consumer as being a food product. Functional foods, however, have health benefits associated with them.
In addition to providing nutritional information, functional foods would be permitted to make structure/function, risk reduction and treatment claims. Functional foods can include foods like cereals, breads, and beverages which are fortified with vitamins, herbs, or nutraceuticals.
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CSN Team.
