CHAPTER ONE

INTRODUCTION
Garden egg also known as eggplants are widely grown in most parts of sub-Saharan Africa,

especially, in the urban and rural areas, and they constitute the most macro and micro nutrients

which can be purchased in affordable price. The name “Egg plant” was derived from the shape

of the fruits of some varieties which are white and shaped like chicken eggs (Osei et al., 2010).

The plant (Solanum spp) is a vegetable with increasing popularity in the world (Sanchez et al.,

2010).), and it originated from Tropical Africa. It is an economic flowering plant belonging to

the family Solanaceae, of which members of about 1,400 species are found in the temperate and

tropical regions of the world. The fruits of the plant come in a wide array of shapes and colours,

some are yellow, green, white, yellow stripes and green stripes fruits are widely grown in most

parts of sub-Saharan Africa

Nutritionally, the fruits of an eggplant contain water (92.5%), protein (1%), fat (0.3%), and

carbohydrates (6%) (Sabo and Dia, 2009). They contain between 30 and 50% of iron (Fe), fiber,

potassium (K), manganese (Mn), copper (Cu) and vitamins; thiamin (vitamin B1), B6, folate,

magnesium (Mg), sodium (Na) and niacin. Eggplant also contains phyto-nutrients such as

nasunin and chlorogenic acid (Sabo and Dia, 2009). It is a very good source of dietary fiber.

Eggplant are medically processed and used in the preparation of condiments and products used in

treating different diseases and health problems (Burkill, 1985). A meal of eggplants is proven to

be of benefits to patients suffering from raised intraocular pressure (glaucoma) and convergence

insufficiency, as well as in heart diseases and Arteriosccerosis (Harish et al., 2008). The plant

can be regarded as a brain food because it houses the anthocyanin phytonutrient found in its skin,

1
Nasunin, a potent antioxidant and free radical scavenger that has been shown to protect cell

membranes from damage Harish et al., (2008).

However, the presence of toxic factors or anti-nutritional components in eggplants has been one

major challenge in realising the full benefits of the nutritional value. Although the presence of

these anti nutritional factors is always in small quantities, they have been established to play

significant roles in the nutritional quality of food. The anti-nutritional factors (ANFs) interfere

with metabolic processes and availability of nutrients, which may also cause toxicity during

period of scarcity (Chinedu et al., 2011). The ANFs in this vegetable can be either tannins

phytate, oxalate, saponins, alkaloid and cyanides. Tannins have the ability to precipitate certain

proteins. They combine with digestive enzymes thereby making them unavailable for digestion

(Popova1 and Mihaylova, 2019).

Phytic acid (inositol hexa phosphate) is an organic acid found in plant materials. Phytic acid

combines with some essential elements such as iron, calcium, zinc and phosphorus to form

insoluble salts called phytate, which are not absorbed by the body thereby reducing the

availability of these elements. Oxalate binds to calcium to form complexes (calcium oxalate

crystals). These oxalate crystals prevent the absorption and utilization of calcium by the body

causing diseases such as rickets and osteomalacia (Ladeji et al., 2004). The calcium crystal may

also precipitate around the renal tubules thereby causing renal stones. The formation of oxalate

crystal is said to take place in the digestive tract. Alkaloids cause gastrointestinal and

neurological disorders. The glycoalkaloids in Solanum melongena L are haemolytically active

and toxic to fungi and humans. (Popova1 and Mihaylova, 2019).

2
 CHAPTER TWO
LITERATURE REVIEW
Garden egg or eggplant (Solanum melongena L.) Eggplant aubergine or brinjal (South Asia and

South Africa is a plant species in the nightshade family Solanaceae. Solanum melongena is

grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used

in various cuisines. Although often considered a vegetable, it is a berry by botanical definition.

As a member of the genus Solanum, it is related to tomato and potato. Like the tomato, its skin

and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally

low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and

flavors into its flesh through cooking expands its use in the culinary arts (Singh et al., 2006)

It was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum

probably with two independent domestications: one in South Asia, and one in East Asia (Singh

et al., 2006).

2.1.1 General description, Morphology and Crop Requirements

Eggplants have a strong and well-developed root system. The stem is 0.5–2 m tall and may often

be spiny. Leaves are large (10–20 cm), lanceolate, and coarsely lobulated (Figure 21.1). Most

varieties bloom in three to five flowers bunches. Flowers are large, white, or purple-white and

have a five-lobed corolla and large anthers. Their long style difficult self-pollination, but the

plant is mainly autogamous (Zaro et al., 2014). Some early cultivars having ovoid fruit are

thought to be responsible for the name “egg-plant.” The berries require a period of 25–40 days to

reach harvest maturity. In fully developed fruit, the calyx remains as accessory tissue. In contrast

3
to other fruits in which growth and ripening are clearly delimited, eggplant expansion continues

until advanced ripening stages. Remarkable variability in fruit color (white to green, yellow,

purple, black, or striped), shape (ovoid, rounded, elongate, or pyriform), and size (15–1500 g) is

found among cultivars The seeds are white or yellow and may keep their viability for 4–6 years

(Sekara et al., 2007). The edible portion includes the pulp placental tissue and seeds and in some

preparations the peel.

Different classifications have used to group eggplant varieties. Bailey’s (1947) identified three

varietal groups: var. esculentum which comprises the commercially common forms with

intermediate size, var. serpentinum including varieties with very long fruit, and var. depressum

grouping genotypes with small fruit. Other attributes used for classification purposes are the

pericarp color, the presence of spines in the calyx, and the fruit length covered by the calyx.

Purple eggplants are more popular in Western markets. From a commercial perspective,

Cantwell and Suslow (2013) subdivided the most common varietal groups marketed in the

United States:

 American: Oval or globular in shape, firm, with dark purple skin, and green calyx.

 Japanese: Oblong, thin, light or dark purple colored skin and very perishable fruit.

 Chinese: Oblong, thin and light purple colored varieties.

 White: Small fruit, oval or globular in shape, with thin and light skin.

 Mini-Japanese: small, spherical striated, or purple.

Eggplant is a warm-season crop that requires 60–85 days for cycle completion. The plant needs a

10–12 h photoperiod and performs best at relatively high temperatures (the optimum being

4
around 23°C–26°C) (Sekara et al., 2007). Thus, the crop is grown during the summer season.

Eggplants are very sensitive to cool weather and do not perform well when exposed to low

temperature. In cool seasons flowering, fertility, and fruit set are severely affected. At 10°C–

12°C growth is arrested and flowering and fructification are markedly compromised. Well-

drained sandy loam, loam, or clay loam soils having a good supply of organic matter and pH of

6.0–6.5 are best for growing eggplants. Plant spacing varies from 45 to 60 cm between plants,

and 60 to 100 cm between rows depending on the cultivar and cultural practices. Since yields

and fruit quality are reduced in 2 year plants, eggplants are normally managed as a single season

crop (Zaro et al., 2014).

2.1.2 Taxonomy

Garden egg belongs to the family Solanaceae and is known under the botanical name Solanum

melongena L. The family contains 75 genera and over 2000 species, out of which, about 150-200

are tuber bearing and belong to section Tuberarium. The majority of species (about 1800) are

non-tuber bearing. Cytological studies have indicated that basic chromosomal number 2n = 24 is

same in almost all the varieties and species. There are 3 main botanical varieties under the

species melongena (Choudhury, 1976). The common garden egg, to which large, round or egg-

shaped fruited forms belong, are grouped under var. esculentum. The long, slender types are

included under var. serpentinum and the dwarf brinjal plants are put under var. depressum.

Taking into account the competition between the vegetative growth and fruit production, garden

egg is capable of indefinite production (Zaro et al., 2014).

5
2.1.3 Composition

Though the level of bioactive components may depend on the cultivar (Zaro et al., 2014), fruit

proximate composition remains fairly constant across genotypes. Water is by far the most

abundant components with more than 90% of the total fruit weight. Fiber is particularly abundant

(3%) compared to other foods and even to other vegetable sources. Proteins and lipids are

present at very low levels. The major sugars are glucose and fructose which range between 0.8%

and 1.5%. Sucrose and maltose are present but in low concentration. Organic acids found at

relatively low levels (0.1%) and are more abundant in the outer pulp (near to the peel) as

opposed to sugars which are more prevalent in the inner flesh (Zaro et al., 2014). As for other

vegetables, eggplant has low energy density (25 and 19 cal per 100 g of raw and cooked fruit,

respectively). The fruit has moderate levels of most vitamins and minerals but are relatively rich

in potassium. The berries are low in sodium and have no cholesterol (Popova1 and Mihaylova,

2019).

Similarly, to other Solanaceous species, eggplants were at once believed to be poisonous due to

the presence of steroidal glycoalkaloids. Recent studies have indicated that low intakes of some

glycoalkaloids may exert some potentially beneficial effects such as the inhibition of some types

of cancerous cells and the formation of complexes with cholesterol (Sánchez-Mata et al., 2010).

Solasonine and solamargine, the main eggplants alkaloids are normally present at nontoxic

concentrations but may confer bitter taste (Sánchez-Mata et al., 2010).

6
In the last years, eggplants have received higher interest due to their high levels of bioactive

compounds. In a study evaluating the antioxidant capacity of different fresh vegetables,

eggplants ranked within the top 10. Eggplant extracts inhibited inflammation and radical-

mediated pathogenesis, carcinogenesis, and atherosclerosis. High eggplant intake exerted

hepatoprotective (Akanitapichat et al., 2010) and hypolipidemic effects also reduced plasma

glucose levels in rats

Eggplant berries are not particularly rich in ascorbic acid or carotenoids (Zaro et al., 2014). The

health-promoting effects have been associated with phenolic compounds which are particularly

abundant (0.5%–1.5% dry weight) both in the peel and flesh. Hydroxycinnamic acid derivatives,

and mainly free chlorogenic acid (ChA, 5-O-caffeoylquinic acid) is the major phenolic in

eggplant ChA, 5-O-caffeoylquinic acid is high at early developmental stages and decreases by

50% at commercial harvest maturity (Zaro et al., 2014). Other forms (3-O-, 4-O-, and 5-O-cis

isomers) of caffeoylquinic acid, 3,5- and 4,5-dicaffeoylquinic acid, amide, and acetyl ester

conjugates have been identified. ChA, 5-O-caffeoylquinic acid shows an uneven distribution

within the fruit, being more abundant in the inner pulp than in the outer flesh (near to the peel)

where is mainly associated with fruit fibers and vasculature (Zaro et al., 2014). Other flavonoids,

such as the flavonol glycosides quercetin-3-glucoside, quercetin-3-rhamnoside, and myricetin-3-

galactoside, have been identified (Singh et al., 2009).

2.1.4 Geographic origin and distribution

Garden egg is considered a native to India where the major domestication of large fruited

cultivars occurred. In “Origin of cultivated plants” published in 1886 De Candolle, stated that the

7
species S. melongena has been known in India from ancient times and regarded it as a native of

Asia. Vavilov (1928) was of the opinion that its centre of origin was in the Indo-Burma region.

Various forms, colours and shapes of garden egg are found throughout South-East Asia,

suggesting that this area is an important centre of variation. A centre of diversity is believed to be

in the region of Bangladesh and Myanmar (Former India-Burma border). Evidence to this was

given by Isshiki et al (1994) based on the isoenzyme and morphological variation noticed in

large germplasm collection from India. According to Zeven and Zhukovsky (1975), it originated

in India but spread eastward and by the 5th century B.C. was in China, which became a secondary

centre of variation. Thus, it has been known for the last 1500 years in China. Arabic traders were

responsible for subsequent movement to Africa and Spain. Garden egg cultivation in the

Mediterranean region is relatively recent. Portuguese colonies took it to Brazil. It is now widely

cultivated for its fruits in the tropical, subtropical and warm temperate zones, especially in

Southern Europe and the Southern United States. It was suggested the African origin of this crop,

but there is no evidence that S. melongena is native there though there are spiny African garden

egg plants (Sampson, 1936).

2.1.5 Growth and development

Garden egg is usually transplanted rather than direct seeded in the field as it provides the best

means of establishing a uniform and complete stand of plants. Garden egg seeds germinate one

to two weeks after sowing. Seedlings grown in containers are ideal because they allow field

planting without disturbing the root system. A main stem with 6-10 leaves develop before the

appearance of first flower. Depending on whether the sowing period corresponds to more or less

8
favourable agro climatic conditions, the first flower appears one and a half to three months after

sowing. At the level of each flower, there is dichotomous branching that grows more or less

regularly, depending on the species and variety. The sympodia generally consist of two leaves

and the axillary bud of the leaf below each flower frequently gives rise to a new branch. Growth

and flowering are continuous throughout the life of the plant (Popova1 and Mihaylova, 2019).

2.2 ANTINUTRIENT

Food is an essential part of people’s lives. Despite the world produces enough food for everyone,

over 800 million people still go to bed hungry. Furthermore, malnutrition and hunger-related

diseases cause over 60% of deaths. Eliminating hunger and malnutrition is one of the most

fundamental challenges facing humanity (Popova1 and Mihaylova, 2019). Moreover, food

sufficiency is not the last aspect of importance; food nutritional quality is of critical demand as

well as the effects of the accepted food portion, in particular. From this point of view,

antinutrients raises essential questions about human health and contributes to the understanding

of what people actually eat and what the possible resulting effects can be. Antinutrients are

natural or synthetic compounds that interfere with the absorption of nutrients (Gemede and Ratia,

2014).

Antinutritional factors are primarily associated with compounds or substances of natural or

synthetic origin, which interfere with the absorption of nutrients, and act to reduce nutrient

intake, digestion, and utilization and may produce other adverse effects. Antinutrients are

frequently related to plant-based, raw or vegan diets and are naturally synthesized in plants

(Gemede and Ratia, 2014). Some of the common symptoms exhibited by a large number of

9
antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies, etc.

(Essack et al., 2017). On the other hand, such chemical compounds can be evidently

advantageous to humankind when consumed wisely. In fact, plants, for their own defense,

primarily use antinutrients (Popova1 and Mihaylova, 2019).

Although people’s sensitivity to antinutrients widely differs, adequate food processing is initially

recommended to reduce antinutritional factors. A person cannot eliminate antinutrients once they

have been introduced to the body. Eliminating and reintroducing specific foods that contain

antinutrients can clear the correlation between symptoms and effects on human health. In this

regard, the biochemical effects of the anti-nutritional factors are an object of research interest

(Popova1 and Mihaylova, 2019). Most of the secondary metabolites, acting as anti-nutrients,

elicit very harmful biological responses, while some of them are widely applied in nutrition and

as pharmaco-logically-active agents.

Anti-nutrients are found in their highest concentrations in grains, beans, legumes and nuts, but

can also be found in leaves, roots and fruits of certain varieties of plants. The major antinutrients

found in plant-based foods are phytates, tannins, lectins, oxalates, etc. Antinutrients in

vegetables, whole grains, legumes and nuts are a concern only when a person’s diet is composed

exclusively of uncooked plant foods.

Antinutrients has been found to have some very detrimental effect on the body. Oxalate, for

instance, prevents calcium from being absorbed in the body by binding with it (Savage and

Klunklin, 2018). Raw spinach, kale, broccoli and soybeans usually contain oxalates. When

consuming excessive tannins, which are associated with tea, wine, some fruit, and chocolate,

10
enzymes responsible for protein absorption may be inactivated. Consumption of foods rich in

phytate such as grains, nuts and seeds, while peppers, eggplants, and tomatoes may lead a lower

mineral absorption in the body (Popova1 and Mihaylova, 2019).

A classic approach to remove antinutrients is to treat the product thermally, use methods such as

extrusion, autoclaving, hydrotechniques, enzymatic and harvest treatments, etc. Other

antinutrients include saponins, lectins, exorphins, raffinose oligosaccharides e.t.c. (Popova1 and

Mihaylova, 2019).

2.2.1. ANTINUTRIENTS IN PLANT-BASED FOODS

2.2.1.1 Phytates

Phytates occur in several vegetable products. Seeds, grains, nuts and legumes store phosphorus

as phytic acid in their husks in the form of phytin or phytate salt. Their presence may affect

bioavailability of minerals, solubility, functionality and digestibility of proteins and

carbohydrates (Sakamoto et al., 2014). Phytic acid is most concentrated in the bran of grains. In

legumes, phytic acid is found in the cotyledon layer and can be removed prior to consumption

The digestive enzyme phytase can unlocked the phosphorus stored as phytic acid. In the absence

of phytase, phytic acid can impede the absorption of other minerals like iron, zinc, magnesium

and calcium by binding to them (Masum et al., 2011). This results in highly insoluble salts that

are poorly absorbed by the gastrointestinal tract leading to lower bioavailability of minerals.

Phytates also inhibit digestive enzymes like pepsin, trypsin and amylase (Popova1 and

Mihaylova, 2019).

2.2.1.2 Tannins

11
Tannins are a group of water-soluble polyphenols of intermediate to high molecular weight.

Tannins are highly hydroxylated molecules and can form insoluble complexes with

carbohydrates, proteins and digestive enzymes, thereby reducing food digestibility. They can

also bind cellulose and many mineral elements (Santos-Buelga and Scalbert, 2000).

Tannins are two major types, nonhydrolyzable or condensed (catechins) and hydrolysable

tannins (or tannic acid). Condensed tannins are widely distributed in vegetables, fruits, cocoa and

certain grains (Ref’at et al., 2008). On the other hand, hydrolysable tannins are present only in

trace amounts in commonly consumed foods (Chung et al., 1998b). Tannins are abundant in

many plant parts including the fruit, cortex, leaves, roots and other parts (Santos-Buelga and

Scalbert, 2000). In human diets, tannins are present in plant’s beverages, legumes, some cereals,

fruits and berries, herbs and condiments. Tannin-containing foods such as tea and red wine

remain popular and contribute nutritionally significant amounts of tannins. Condensed tannins

are widely recognized as antinutritional factors. Addition of condensed tannins to diets of

experimental animals usually results in diminished weight gain, lowered efficiency of feed

utilization and increased fecal nitrogen. These effects have been interpreted in terms of inhibition

by tannin of the digestion of dietary protein (Ref’at et al., 2008). Recent studies suggest that

inhibition of digestion is much less significant than inhibition of the utilization of digested and

absorbed nutrients. These recognized nutritional inhibitors were reported to inhibit nonheme iron

absorption and adversely affect protein utilization by decreasing its digestibility (Ref’at et al.,

2008). Tannins from different plant species have variable effects on iron utilization. There are

other possible interactions of tannins with vitamin A and zinc in the body (Santos- Buelga and

12
Scalbert, 2000; Layrisse et al., 2000). It has been found that cooking has the ability to decrease

the negative effects of tannin on proteins. This alleviation of negative effects is partly due to

complexing of the proteins of foods with tannins during cooking (Ref’at et al., 2008).

2.2.1.3 Oxalate

Oxalic acid can form soluble (potassium and sodium) or insoluble (calcium, magnesium, iron)

salts or esters called oxalates that are commonly found in plants i.e. leafy vegetables or

synthesized in the body (Akwaowo et al., 2000). Insoluble salts cannot be processed out of the

urinary tract once processed through the digestive system. Calcium oxalate can have a

deleterious effect on human nutrition and health by accumulating kidney stones (Olawoye and

Gbadamosi, 2017) Cruciferous vegetables (kale, radishes, cauliflower, broccoli), as well as

chard, spinach, parsley, beets, rhubarb, black pepper, chocolate, nuts, berries (blueberries, black-

berries) and beans are some of the foods with high amounts of oxalates. Most people can induct

normal amounts of oxalate rich foods, while people with certain conditions, such as enteric and

primary hyperoxaluria, need to lower their oxalate intake. In sensitive people, even small

amounts of oxalates can result in burning in the eyes, ears, mouth, and throat; large amounts may

cause abdominal pain, muscle weakness, nausea, and diarrhea (Popova1 and Mihaylova, 2019).

2.2.1.4 Alkaloids

Alkaloids are a class of naturally occurring organic compounds that mostly contain basic

nitrogen atoms. This group also includes some related compounds with neutral and even weakly

acidic properties (Luch, 2009). Some synthetic compounds of similar structure may also be

13
termed alkaloids. In addition to carbon, hydrogen and nitrogen, alkaloids may also contain

oxygen, sulfur and, more rarely, other elements such as chlorine, bromine, and phosphorus.

Alkaloids are produced by a large variety of organisms including bacteria, fungi, plants, and

animals. They can be purified from crude extracts of these organisms by acid-base extraction, or

solvent extractions followed by silica-gel column chromatography. Alkaloids have a wide range

of pharmacological activities including antimalarial (e.g. quinine), antiasthma (e.g. ephedrine),

anticancer (e.g. homoharringtonine),] cholinomimetic (e.g. galantamine), vasodilatory (e.g.

vincamine), antiarrhythmic (e.g. quinidine), analgesic (e.g. morphine), antibacterial (e.g.

chelerythrine), and antihyperglycemic activities (e.g. piperine). Many have found use in

traditional or modern medicine, or as starting points for drug discovery. Other alkaloids possess

psychotropic (e.g. psilocin) and stimulant activities (e.g. cocaine, caffeine, nicotine,

theobromine), and have been used in entheogenic rituals or as recreational drugs. Alkaloids can

be toxic too (e.g. atropine, tubocurarine). Although alkaloids act on a diversity of metabolic

systems in humans and other animals, they almost uniformly evoke a bitter taste. (Kittakoop et

al., 2014)

2.3 AIM OF STUDY

The aim of this work is to assess the variation in the antinutrients composition of two varieties of

edible garden egg ( Solanum macrocarpon L, (purple)) and (Solanum macrocarpon L, (yellow))

14
 CHAPTER THREE

MATERIALS AND METHODS

3.1 MATERIALS

3.1.1 Equipment and Apparatus

Spectrophotometer, cuvettes for spectrophotometer, electric blender, sensitive weighing balance,

conical flask, cotton wool, beakers, and Aluminum foil paper.

3.1.2 Materials and Reagents

Ammonium sulphocyanide, ammonium hydroxide, ferric solution, KMnO4, NaOH,

Garden egg (purple and yellow)

3.2 METHODS

3.2.1 Collection of sample

Matured fruits of the various S. melongena (eggplants) varieties were purchased from local

Markets in Ekpoma, Esan-west Local Government Area of Edo state and transported to the

department of Biochemistry Lab, Ambrose Alli University for processing and further analysis.

3.2.1 Sample Preparation

15
Matured fruits of the various S. melongena (eggplants) varieties were identified and

authenticated at the Department of Biochemistry Lab, Ambrose Alli University, Ekpoma. The

fruits were then diced, dried, pulverized and stored in two containers labelled sample A and

sample B. for the determination of anti-nutritional content.

3.4 ANALYTICAL METHOD

3.4.1 Determination of Alkaloid

A part of extract residue was dissolved in 2N HCL and then filtered. 1 ml of this solution

was transferred to separatory funnel and washed with 10 ml chloroform (3 times). The

pH of this solution was adjusted to neutral with 0.1N NaOH. Then 5 ml of BCG solution

and 5 ml of phosphate buffer were added to this solution. The mixture was shaken and

complex extracted with 1, 2, 3 and 4 ml chloroform by vigorous shaking, the extract was

then collected in a 10 ml volumetric flask and diluted with chloroform.

3.4.1 Determination of Phytate

Spectrophotometric method was used in the determination of phytate. 1g of the

pulverized Solanum sample was dissolved in 25 ml of 0.5 M HNO3 and centrifuged at

4,000rpm for 10 min. 1 ml of 0.03 M Ferric solution was added to the supernatant and

left to stand for 15 min in order to allow chelation of the iron molecules by the

indigenous plant phytate. At the end of the incubation, it was capped and heated for 20

min, 7.5 ml of distilled water was added to it and vortexed. Thereafter, 0.1 ml of 1.33 M

16
NH4SCN (Ammonium sulphocyanide) solution was added and absorbance read at

465nm. The amount of phytate was extrapolated from a standard calibration curve for

calcium phytate.

3.4.3 Determination 0f Oxalate

The titrimetric method of Day &Underwood (1986) was used in the determination of

oxalate in the two S. melongena varieties. 150 ml of 15N H 2SO4 was added to 5 g of the

pulverized Solanum sample and the solution was carefully stirred intermittently with a

magnetic stirrer for 30 minutes and filtered using 1 filter paper, after which 25 ml of the

filtrate was collected and titrated against 0.1 N KMnO4 solution until a faint pink color

appeared that persisted for 30 seconds.

3.4.4 Determination of tannin

Spectrophotometric method of Trease & Evans (1989) was used in the determination of

tannin in the two varieties of S. melongena. 5g of the powdery form of Solanum samples

were extracted with 20ml of warm water and filtered. 0.5ml of the filtrate was added to

0.5 ml of 0.5M ferric solution in an alkaline medium and allowed to stand for 30 minutes

for color development. The absorbance was read at 760 nm and the amount of tannin was

extrapolated from a standard calibration curve for tannic acid.

17
3.5 STATISTICAL ANALYSIS

Statistical analysis was carried out using IBM SPSS statistical package version 26. The data were

subjected to an independent t-test with the means considered to be significantly different when (P

<0.05)

CHAPTER FOUR
RESULT
Table 4.1. Comparative levels of some antinutritional component in two varieties of edible
garden.
Parameter
Solanum melongena L. Solanum melongena L.
(Purple) (yellow)
Oxalate 4.03 ± 0.025 2.80 ± 0.095
Phytate 4.13 ± 0.176 4.12 ± 0.116
Alkaloids 2.83 ± 0.050 3.02 ± 0.017
Tannins 1.1 0.003 ND
Result are presented as mean ± standard error of the mean (SEM) of the triplicate. Means
with different superscripts within the same row are significantly different (P>0.05).

18
 CHAPTER FIVE
DISCUSSION AND CONCLUSION
5.1 DISCUSSION
Antinutritional factors are primarily associated with compounds or substances of natural or

synthetic origin, which interfere with the absorption of nutrients, and act to reduce nutrient

intake, digestion, and utilization and may produce other adverse effects. Antinutrients are

frequently related to plant-based, raw or vegan diets and are naturally synthesized in plants.

Some foods have been found to contain this antinutrients more than the others. Research has

shown that the consumption foods with high antinutrients content impedes the digestion of other

nutrients in the food and its accumulation may lead to very fatal complication.

This study was carried out to investigate some antinutrients components of edible garden egg and

results are presented in Table 4.1.

From the observed result of this study recorded in Table 4.1, there was a significant different in

the composition of oxalate between sample A (Solanum melongena L. Purple) and sample B

(Solanum melongena L. Yellow) Sample A was found have a higher content of oxalate and

sample B with values of (4.03 ± 0.025 and 2.80 ± 0.095) respectively. Although there was

19
significant difference between the oxalate content of the two varieties of edible garden egg, their

oxalate content in within the recommended daily in by FAO

In this study no significant difference was observed between in the pyhtate content of the two

samples, as both samples phytate content were similar at p<0.05 with values of (4.13 ± 0.176 and

4.12 ± 0.116) respectively. The daily recommended intate of phytate is 2100-2500mg hence we

can say that this varieties of edible garden are within the recommended amount.

From the observed result of this study as recorded in table 4.1., there was also no significant

difference observed in the Alkaloids content of the two samples. In this research study, tannin

was undetected for sample B and a very minute amount was detected which can easily be

rounded up to zero or ignored.

In comparison with other studies the antinutrients content of the two varieties studies seem to be

low when compared with other varieties. Tannin was reported to be slightly present in other

varieties Solanum aethiopicum L. and Solanum macrocarpon L. (Chinedu et al., 2011). Also the

oxalate, phytate and alkaloids contents of this two varieties were also low when compared to the

those of other varieties such as Solanum aethiopicum L. and Solanum macrocarpon L. (Chinedu

et al., 2011), Solanum gilo

Ossamulu et al reported close values to that of this study when it examined nutrient and

phytochemical constituents of four eggplant varieties (Solanum aethiopicum L, Solanum

macrocarpon L (round), Solanum gilo, and Solanum macrocarpon L, (oval) but his values were

still slight higher that of this studies. This difference can easily be accounted for as a result of

20
different methods used or precision of his equipment being that an automated equipment was

employed by the former.

5.2 CONCLUSION

From our observation it can be concluded that these varieties of edible garden egg are very save

for consumption as the antinutrients content falls with the recommended range by the world

health organization.

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