CHAPTER ONE

1.0 INTRODUCTION

        Vegetables are most consumed as salads or cooked in savory or salty dishes. While culinary fruits are usually sweet and used for deserts, but it is not the universal rule (Harri Vaino, Franca Bianchini, 2003).Some vegetable can be consumed raw, some may be eaten cooked and some must be cooked to destroy certain natural toxins or microbes in egg plant, unripe tomatoes, day lily, winter melon, fiddle head fern, and most kinds of legume/beans (such as common beans)

        The yellow/orange colors of fruits and vegetable are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH. Chlorophyll is affected by the pH and it changes to olive green in acid conditions, and to bright green in alkaline conditions.

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