Comparative Study of Chemical Composition of Three Different Eggplant Fruit Species
Amadi Benjamin *
Department of Biochemistry, University of Port Harcourt, Choba, Nigeria.
Kanu Winner
Department of Chemical Sciences (Biochemistry Unit), Rhema University, Aba, Nigeria.
Nwadike Constance
Department of Medical Laboratory Science, Imo State University, Owerri, Nigeria.
Ezekwe Ahamefula
Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Rivers State University, Nkpolu Oroworokwo, Port Harcourt, Nigeria.
Eboagwu Ijeoma
Department of Food Technology, Federal Institute of Industrial Research Oshodi, Nigeria.
Onyeabo Chimaraoke
Department of Biochemistry, Michael Okpara University of Agriculture, Umudike, Nigeria.
Onuoha Nchekwube
Federal College of Education Technical Asaba Delta State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Chemical composition of three different eggplant fruit species was studied using standard methods. Solanum aethiopicum, Solanum melongena and Solanum macrocarpon fruit species were used as samples. Results obtained showed high moisture, phytate and oxalate contents in the investigated fruit species. Vitamin concentrations of the investigated fruits ranged from high to low. One or two of the investigated fruits possessed a higher amount of the chemical compounds than others. This study has shown the comparative study of the chemical composition of three different eggplant fruit species.
Keywords: Fruit specie, phytochemicals, proximate composition, vitamins.