ABSTRACT
The analysis for the vitamin composition of Ipomoea batatas was carried out using standard analytical method. The Vitamin A, Vitamin C and Vitamin E contents were recorded as 4.53±0.028 mg/100g, 5.16±0.081 mg/100 and 2.98±0.16mg/100g respectively. The result revealed that Ipomoea batata (sweet potatoes) leaves contains an appreciable amount of vitamins contents and should be included in diets to supplement our daily allowance needed by the body.
TABLE OF CONTENTS
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – – v
Table of Contents – – – – – – – vi
CHAPTER ONE
- INTRODUCTION – – – – – 1
- Background of the Study – – – – – 1
- Aim and Objectives – – – – – 4
- Aim of the Study – – – – – – 4
- Objectives of the Study – – – – – 4
- Scope and Limitations of the Study – – – 5
CHAPTER TWO
- LITERATURE REVIEW – – – – 6
- Botanical Classification of Ipomoea batatas – – 6
- Description of Ipomoea batatas – – – – 6
- Uses of Ipomoea batatas – – – – – 8
- Nutritional value of Ipomoea batatas – – – 10
- Pharmacological activities of Ipomoea batatas leaves – 11
- Antimutagenicity and Anticarcinogenicity – – 12
- Antidiabetes – – – – – – – 13
- Antibacterial activity – – – – – 14
- Nutraceutical properties of Ipomoea batatas leaves – 16
- Nutraceutical properties of Ipomoea batatas– – – 16
- Vitamins – – – – – – – 17
- Vitamin A – – – – – – – 18
- Vitamin C – – – – – – – 19
- Vitamin E – – – – – – – 21
CHAPTER THREE
- MATERIALS AND METHOD – – – 22
- Materials and reagents – – – – – 22
- Materials used – – – – – – 22
- Reagent used – – – – – – 23
- Collection and Treatment of Sample for analysis – 46
- Preparation of Sample for subsequent analysis – 25
- Extraction of the Sample – – – – – 25
- Determination of Vitamin A – – – – 26
- Determination of Vitamin C – – – – 27
- Determination of Vitamin E – – – – 28
- Determination of Vitamin A – – – – 26
- Materials and reagents – – – – – 22
CHAPTER FOUR
- RESULTS AND DISCUSSION – – – 31
- Results – – – – – – 31
- Discussion – – – – – – – 32
CHAPTER FIVE
- CONCLUSION AND RECOMMENDATIONS – 36
- Conclusion – – – – – – – 36
- Recommendations – – – – – – 37
References
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY Regular consumption of vegetables and fruits reduces the risk of cardiovascular diseases (Otaki et al., 2009). In vegetables and fruits, the main constituents with antioxidant properties are polyphenols, which have a beneficial effect in contributing to the prevention of these diseases. Several studies have shown that polyphenols from various foods, such as red wine, green tea, and chocolate, can reduce bad cholesterol levels (Kalkan et al., 2004). Antioxidants reduce bad cholesterol levels and stimulate the production of good cholesterol. Thus, vitamin C and flavonoids such as beta carotene or lycopene, which are found in vegetables and fruits, play an especially important role.Different varieties of sweet potatoes are consumed worldwide. In Japan, the tuberous roots are commonly eaten and used to make spirits.