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ABSTRACT:There are over 25 species of egg plants in Nigeria including those domesticated for their leaves, fruits or both; eaten as vegetables or used in traditional medicine. However, S. aethiopicum and S. macrocarpum are the most cultivated and most utilized in Nigeria. Nutritional composition, phytochemical screening and antioxidant activity of S. aethiopicum and S. macrocarpon were studied. The moisture, crude protein, crude fat and crude fibre contents were 91.20 ± 0.34, 1.07 ± 0.01, 0.38 ± 0.03 and 2.44 ± 0.04% for S. aethiopicum while those of S. macrocarpon were 92.00 ± 0.43, 0.52 ± 0.02, 0.15 ± 0.02 and 2.50 ± 0.02%. The results revealed that the S. aethiopicum specie has higher nutritional values than the S. macrocarpon specie. Alkaloids, tannins, saponins, flavonoids, terpenoids and cardiac glycosides are present in the species at different levels. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) quantitative antioxidant analysis confirmed this. The extracts of the S. macrocarpon specie has a higher DPPH scavenging activity with a lower IC50 value of 33.56 µg/ml compared to the extracts of S. aethiopicum specie with IC50 of 38.92 µg/ml. The experimental results have revealed that the two species of African eggplant are nutritionally and therapeutically valuable and can be developed as functional foods having both nutritional and medicinal benefits to consumers. © JASEM https://dx.doi.org/10.4314/jasem.v21i5.25

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Abstract:The proximate, amino acid and fatty acid compositions of the fillet and oil of two commonly consumed fresh water fishes -Clarias gariepinus (Catfish) and Oreochromis niloticus (Tilapia) -were evaluated in this study. The samples were separately boiled, roasted (over hot charcoal) and fried using different types of oils (palm oil, groundnut oil, soybean oil and refined palm oil) and the effect of the processing methods on the nutritional composition was determined. The moisture content ranged from 76.27% for catfish to 79.97% for tilapia while the oil content ranged from 7.80% for tilapia and 11.00% for catfish. Ash content was in the range 8.03 -9.16% and the protein content was 15.83 -18.48%. The cooking methods resulted in a variation in the nutrient composition but no significant variation was observed in the amino acid composition except for the samples fried with palm oil which recorded significantly reduced essential amino acid contents. All the fish samples -both fresh and processed -have amino acid scores less than 100, with lysine, threonine and the sulfurcontaining amino acids being among the limiting amino acids. Both fish samples contain more unsaturated than saturated fatty acids.Keywords: Fish; proximate composition; fatty acid; amino acid.

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