ABSTRACT

This study was carried out to determine the proximate, vitamins, mineral, anti-nutrients and sensory properties of three varieties of garden egg stews (S.macrocarpon, S.aethiopicum-oval and S.aethiopicum-round). It was carried out using an experimental design. The stews were produced from three varieties of garden eggs and analysed to obtain their chemical and sensory properties. The results obtained were subjected to statistical analysis of variance (ANOVA) and means were separated using Duncan multiple range test and judged at 5% significant confidence level (p>0.05). The results showed that the moisture content of the stews were high ranging from 61.02% to 8.45%. Sample M200 had the highest values for protein (6.26%). There were significant differences in the crude fibre, ash, carbohydrates and energy content of the stews. The calcium content was higher than other elements ranging from 10.63 to 61.05mg/100g while, the lowest of the mineral is zinc. Sample A201 had the highest value in almost all the minerals analyzed while, G202 had the lowest values. The vitamin contents of the stews revealed high amounts of beta carotene ranging from 8.75µg/100g in sample G202 to 37.7µg/100g in sample M200. There were also significant levels of thiamine, riboflavin and niacin (0.12-0.4, 0.11-0.20 and 0.30-0.33mg/100g respectively). Vitamin E had the lowest value (0.03-0.07mg/100g). Sample M200 had the highest value for thiamine (0.41mg/100g) while sample G202 had the lowest value (0.12g/100g). Sample A201 had the highest value for niacin (0.48g/100g) while sample G202 had the lowest value (0.30mg/100g). There were significant differences in the vitamin contents of all the stew samples (P>0.05). The anti-nutrients screening revealed that the stews contained safe levels of tannins, saponins, phytates, alkaloids and flavonoids. The garden egg stews contains appreciable amounts of dietary fibre. The result of his study showed that garden eggs had appreciable amounts of bioactive substances and nutritive components which would justify its wide use as a stew condiment.