ABSTRACT

Chemical analyses were carried out to determine the proximate composition, phytochemical and mineral constituents of Solanum esculenturn (eggplant) using standard methods. The fresh fruits of Solamnn eseulelurn were harvested from a garden at Ohanze Isiahia community in Obingwa L.G.A. Abia State. Some of samples were steamed for thirty minutes (30mins) while some were unsteamed. The proximate compositions of both steamed and non-steamed samples were significantly different (P<0.05). The level of moisture content in steamed sample was 81.4a ± 0.03 and that of non-steamed 785b0•11• The dry matter of both samples was 21.5" ±0.11 and 28.5a ±0.17. The crude fibre, protein, fat and ash contents of the two samples ranged from l.75a±o.01 to 1•58b 002, 2. 6a±0.03 to 2.4" ± o.oi, 0.37a±0.01 to 0.33a±0.01 and 1.4a±o.01 to 1•29b ±0.01 respectively. The carbohydrate content of both samples were 15.38a ±0.01 and 131b ±0.05. The phytochemical composition of both samples were significantly different (P>< 0.05). The non-steamed has higher alkaloid (0.09±0.00) and flavonoid (0.54' ± 0.01), tannin (0.13a ±0.01). phytate (O.4a±O.04), saponin (0.5±0.00) and oxalate (0.55" ±0.01). The result showed that non-steamed has higher calcium (3.7a± 0.01) than steamed (3.36±0.0 1), higher magnesium (2.7a ± 0.01) than in steamed (2. 2a ± 0.01); higher sodium (183a.4 ± 0.011) and (174"9 ± 0.04) in steamed samples. Higher contents of potassium and zinc were found in non-steamed ranging from 217a62 ± 0.26 to 195".4 ± 0.12 and 217a ± 0.02 to 1.92" ± 0.01 respectively. The result showed lower content of zinc and phosphorus in non-steamed samples ranging from 2.6" ± 0.06 to 3•8a ± 0.01 and (2.4" ± 0.01 to 2.8a ± 0.01 respectively. The result indicate that heat treatment leads to reduction in some parameters analyzed and also reduced the anti-nutrient present in the fruit. It also indicate that the eggplant is nutritionally rich as it contains different minerals and low in fat.