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PROJECT TOPIC: IDENTIFICATION, CONSUMPTION PATTERN AND NUTRIENT COMPOSITION OF PROCESSED GREEN LEAFY VEGETABLES AND THEIR YAM DISHES

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ABSTRACT

The thrust of this work was to identify some popular and lesser-known cultivated and forest green leafy vegetables consumed in Igbo-ukwu, Aguata LGA, Anambra State, Nigeria. Those identified include ugbogulu, eliemionu, ariraa, okpa okuku, ugu oyibo and abuba ji nwannu, used in this study. These vegetables were purchased in bulk from Igbo Ukwu daily market, cleaned and divided into 3 portions. Fresh portions served as the controls. The sun and the shade dried samples were the processed portions.These cleaned vegetables and their products were analysed for various nutrients, antinutrients and food toxicants using standard methods. Both nutrient contents of the vegetables and their dishes as well as the organoleptic attributes of the dishes were ascertained. The data generated from both the vegetable and their yam dishes were analysed using percentages, means, standard deviation and the standard error of the mean. New multiple Duncan’s studentized range test was applied to separate and compare means.


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