Nutrient Composition Of Fruits And Leaves Of Eggplant (Solanum Melongena) Varieties

ABSTRACT

Fresh fruits and leaves of eggplant varieties were analysed for their nutrient composition. The fresh fruits and leaves were washed, sliced into small pieces, blended and analysed using standard assay techniques. The proximate, minerals, vitamins and antinutrient composition were determined. The leaves of eggplant varieties had higher nutritional values in terms of protein, ash and crude fibre followed by fruit of the local eggplant variety. The protein value of LEPL was highest (7.93%) while the YEPF had the least (1.11%). LEPL also had highest fat (1.37%), ash (5.87%), and fibre (4.13%). The LEPF had highest carbohydrate (23.37%) while the YEPF had the least (5.75%). The LEPL had the highest potassium (24.64mg) while LEPF had the least (17.55mg). The LEPL also had the highest sodium (8.05mg). Iron was highest in GEPL (1.25mg) while YEPF had the least (0.25mg). The LEPL had the highest zinc (0.45mg) and YEPF had the least (0.15mg). The range of copper in the fruits and leaves of eggplant was between 5.10 to 5.65mg. Iodine was highest in the GEPL (0.40mg) and least in YEPF (0.15mg). Vitamin A was highest in LEPL (0.25mg) while vitamin C was highest in GEPF (1.70mg). LEPL had highest phytate (0.65mg) and tannins (0.55mg). The GEPF had the highest oxalate (0.80mg). The fruits and leaves of eggplant varieties have great potentials in terms of their micronutrient values.