Effect of Processing on the Nutraceutical Potential of Nturukpa (Pterocarpus Santalinoides) Leaf

ABSTRACT Samples from Nturukpa leaf were processed using different processing methods. The first portion was oven dried at 50oC for 8 hours while the second portion was further divided into four parts and steam blanched at 100oC for 2, 4, 6 and 8 minutes, respectively. After blanching, each part was also oven dried at 50oC for 10 hours. Each dried sample was milled into flour. The third portion was wet milled (1:2 leaf: water, w/v), filtered and the filtrate was pasteurized at 65oC for 30 minutes. The fourth portion was further divided into four parts and each part was steam blanched at 100oC for 2, 4, 6 and 8 minutes, respectively. After blanching, each part was also wet milled (1:2 leaf: water, w/v) filtered and each filtrate was pasteurized at 65oC for 30 minutes. Fresh, unblanched macerated sample served as control. Samples from all the treatments were analyzed for chemical composition. Effects of the samples on haematological characteristics were evaluated using albino rats. Chemical composition of the samples revealed that untreated dried vegetable flour showed the highest value of crude protein (19.63%) which differed significantly (P< 0.05) from those treated with blanched and pasteurized samples.

TABLES OF CONTENT

 Page

Title Page - - - - - - - - - - i

Approval Page - - - - - - - - - - ii

Certification - - - - - - - - - - iii

Dedication - - - - - - - - - - iv

Acknowledgements - - - - - - - - - v

Table of Contents - - - - - - - - - vi

List of Tables - - - - - - - - - viii

List of Figures - - - - - - - - - ix

Abstract - - - - - - - - - x

CHAPTER ONE: INTRODUCTION - - - - - - 1

1:1 Statement of Problem - - - - - - - 2

1:2 Objective of the Study - - - - - - - 2

CHAPTER TWO: LITERATURE REVIEW - - - - - 3

2:1 Classification of Nutraceuticals - - - - - - 3

2:2 Challenges Facing Nutraceuticals - - - - - - 4

2:3 Vegetables and Their Uses - - - - - - - 4

2:4 Constituents of Green Leafy Vegetables - - - - - 5

2:5 Nutritional Composition of Green Leafy Vegetables - - - - 5

2:6 Anaemia - - - - - - - - - 6

2:7 The Nutraceutical Benefit of Green Leafy Vegetables - - - 8

2:8 Nturukpa (Pterocarpus santalinoides) - - - - - - 8

2:9 Uses of Pterocarpus santalinoides - - - - - - 9

2:10 Nutrient and Anti-nutrient Content of Pterocarpus santalinoides - - 9

2:11 Processing of Green Leafy Vegetables - - - - - 10

CHAPTER THREE: MATERIALS AND METHODS - - - - 12

3:1 Sourcing of Sample - - - - - - - 12

3:2 Sample Preparation - - - - - - - 12

3:3 Analysis of the Samples - - - - - - - 14

3:3:1 Determination of Proximate Composition - - - - - 14

3:3:2 pH Determination - - - - - - - 16

3:3:3 Determination of Mineral Content - - - - - - 16

3:3:4 Determination of Vitamin Content - - - - - - 16

3:3:5 Determination of Phytochemicals - - - - - - 18

3:3:6 Determination of Total solids - - - - - - 21

3:3:7 Determination of Soluble Protein - - - - - - 21

3:4 Rat Bioassay Experiment - - - - 22

3:4:1 Blood Sample Collection - - - - - - 23

3:4:2 Determination of Red Blood Cell Count - - - - - 24

3:4:3 Determination of White Blood Cell Count - - - - - 24

3:4:4 Determination of Packed Cell Volume - - - - - 24

3:4:5 Determination of Haemoglobin Concentration - - - - 24

3:4:6 Determination of Alanine Aminotransferase (ALT) Activity - - 25

3:4:7 Determination of Creatinine (CRE) - - - - - - 25

vii

3:4:8 Determination of Serum Alkaline Phosphatase (ALP) - - - 26

3:4:9 Determination of Serum Total Protein (TP) - - - - 26

3:4:10 Determination of Blood Urea Nitrogen (BUN) - - - - 27

3:4:11 Relative Organ Weight (ROW) Determination - - - - 27

3:4:12 Determination of Blood pH - - - - - - - 27

3:5 Statistical Analysis - - - - - - - 27

CHAPTER FOUR: RESULTS AND DISCUSSION - - - - 28

4:1 Effect of Processing on Proximate Composition of Pterocarpus

 santalinoides Leaf - - - - - - - - 28

4:2 Effect of Processing on Mineral Contents of Pterocarpus santalinoides Leaf- 31

4:3 Effect of Processing on Vitamin Contents of Pterocarpus santalinoides Leaf- 34

4:4 Effect of Processing on Soluble Protein, Total Solids and pH - - 37

4:5 Effect of Processing on Phytochemical Contents of Pterocarpus

 santalinoides Leaf - - - - - - - - 38

4:6 Effect of Pterocarpus santalinoides Leaf Samples on Haemoglobin

 Concentration of Experimental Rats - - - - - - 41

4:7 Effect of Pterocarpus santalinoides Leaf Samples on Red Blood Cell Count of

 Experimental Rats - - - - - - - - 44

4:8 Effect of Pterocarpus santalinoides Leaf Samples on Packed Cell Volume of

 Experimental Rats - - - - - - - - 47

4:9 Effect of Pterocarpus santalinoides Leaf Samples on Total Leukocyte

 Count and Blood pH of Experimental Rats - - - - - 48

4:10 Effect of Pterocarpus santalinoides Leaf Samples on Body Weight

 Gain of Experimental Rats - - - - - - - 50

4:11 Effect of Pterocarpus santalinoides Leaf Samples on Relative Organ Weight of

 Experimental Rats - - - - - - - 51

4:12 Effect of Pterocarpus santalinoides Leaf Samples on Serum Alanine Amino

Transferase, Alkaline Phosphatase and Total Protein of Experimental Rats - 52

4:13 Effect of Pterocarpus santalinoides Leaf Samples on Creatinine and Blood Urea

 Nitrogen of Experimental Rats - - - - - - 53

CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS - - 55

REFERENCES - - - - - - - - - 56

APPENDICES - - - - - - - - - - 63