ANALYSIS OF THREE VARIETIES OF PEPPER FOR ASCORBIC ACID AND SOME ESSENTIAL MINERALS

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dc.contributor.authorKAZAURE, SULE ZAKARI
dc.date.accessioned2014-02-11T13:01:03Z
dc.date.available2014-02-11T13:01:03Z
dc.date.issued1999-02
dc.descriptionA THESIS SUBMITTED TO THE POSTGRADUATE SCHOOL AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE (ANALYTICAL CHEMISTRY) DEPARTMENT OF CHEMISTRY FACULTY OF SCIENCE AHMADU BELLO UNIVERSITY ZARIA-NIGERIAen_US
dc.description.abstractThree local varieties of pepper readily available namely: Capsicum annum L Tattasai (Hausa), tatase (Yoruba) Capsicum annum G. Attarugu (Hausa), Atarodo (Yoruba) and Capsicum frutencens, Barkono (Hausa), Ata wewe (Yoruba) were analysed for some essential mineral and ascorbic acid contents. Flame ehiission and atomic absorption spectroscopy were used for essential minerals determination and AOAC indophenol method for ascorbic acid. The effect of drying on ascorbic acid content of the freshly harvested pepper was also studied. In addition the relationship between the source soil mineral content and that of the peppers grown on it was investigated. It was found that the fresh samples from the farm contained more ascorbic acid than the samples from the market. The samples from the farm and market follow the pattern: Barkono > Attarugu > Tattasai. About 50 to 60% of the ascorbic acid content was observed to be lost as a result of drying. In all the three varieties of peppers, potassium was observed to be the most abundant element and calcium the leasten_US
dc.identifier.urihttp://hdl.handle.net/123456789/1280
dc.language.isoenen_US
dc.subjectANALYSISen_US
dc.subjectTHREEen_US
dc.subjectVARIETIESen_US
dc.subjectPEPPERen_US
dc.subjectASCORBICen_US
dc.subjectACIDen_US
dc.subjectSOMEen_US
dc.subjectESSENTIALen_US
dc.subjectMINERALSen_US
dc.titleANALYSIS OF THREE VARIETIES OF PEPPER FOR ASCORBIC ACID AND SOME ESSENTIAL MINERALSen_US
dc.typeThesisen_US
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