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PROJECT ID : 11180
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NUTRITIONAL AND ANTI-NUTRITIONAL CONTENT OF ETHANOLIC AND AQUEOUS EXTRACT OF TURMERIC LEAF (CURCUMA ZEDOARIA)
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Science Lab. Technology

ABSTRACT

The analysis for nutritional and anti-nutrient contents of ethanolic and aqueous extract of turmeric leaf was carried out using standard analytical method. The result revealed that the different parameters (nutrient and anti-nutrient) were present in the two extract (ethaloic and aqueous). Theresults were as follow; Ethanolic extract: moisture content 21.585±0.587, Ash content 11.360±0.537, crude fat 35.075±0.106, crude fibre 0.870±0.057, crude protein 8.515±0.285, carbohydrate 44.012±0.775, caloric value 525.781±1.006, phytate  3.765±0.417, Oxalate 1.960±0.198, cyanogenic glycoside 3.020±0.990, Tannin 8.325±0.117, Alkaloids 26.475±0.672, saponin 21.580±0.594, flavouoid 23.425±0.601 and Aqueous extract. Moisture content 20.250±0.354, Ash content 4.170±0.240, crude fat 2.470±0.000, crude fibre 0.480±0.042, crude protein 8.590±0.580, carbohydrate 84.290±0.382, caloric value 393.750±0.792, phytate 2.100±0.099, oxalate 0.460±0.141, Cynogenicglycoside  1.295±0.398, Tannin 6.490±0.693, Alkaloids 25.050±0.071saponin 38.48±0.679, and flavonoid 20.73±1.037.From the resultsethanolic extract had the higher concentration of the both the nutritional and anti-nutritional contents in the turmeric than the aqueous extract. The results of the two extract were lower than the recommended dietary allowance standard (RDA) for the nutritive components and the anti-nutritional factors were within the permissible limit.

TABLE OF CONTENTS

Title page    -        -        -        -        -        -        -        -        -        i

Certification         -        -        -        -        -        -        -        -        ii

Dedication -        -        -        -        -        -        -        -        -        iii

Acknowledgement         -        -        -        -        -        -        -        iv

Abstract      -        -        -        -        -        -        -        -        -        v

Table of contents -        -        -        -        -        -        -        -        vi

Chapter One

1.0 Introduction   -        -        -        -        -        -        -        -        1

1.1 Background of the study   -        -        -        -        -        -        1

1.2 Aim and objectives -        -        -        -        -        -        -        4

1.3 Scope and limitations        -        -        -        -        -        -        -        4

1.4 Definition of terms   -        -        -        -        -        -        -        5

Chapter Two

2.0 Literature Review    -        -        -        -        -        -        -        6

2.1 Botanical description of  turmeric        -        -        -        -        -        6

2.2 Scientific classification of turmeric       -        -        -        -        6

2.3 Biochemical composition of turmeric   -        -        -        -        7

2.4 Photochemistry of turmeric        -        -        -        -        -        -        8

2.5 Uses of turmeric      -        -        -        -        -        -        -        9

2.5.1 Uses of turmeric as an indicator/Dye          -        -        -        -        9

2.6 Health benefits of turmeric          -        -        -        -        -        -        10

2.6.1 Anti-Inflammatory capacity     -        -        -        -        -        10

2.6.2 Gastrointestinal issue     -        -        -        -        -        -        11

2.6.3 Menstrual issue     -        -        -        -        -        -        -        12

2.6.4 Cystic fibrosis       -        -        -        -        -        -        -        12

2.6.5 Cancer treatment and Prevention      -        -        -        -        12

2.7 Cosmetics benefits of turmeric    -        -        -        -        -        13

2.8 Medicinal benefits of turmeric     -        -        -        -        -        13

2.9 Side effects of turmeric      -        -        -        -        -        -        14

Chapter Three

3.0 Materials and method        -        -        -        -        -        -        16

3.1Materials/reagents     -        -        -        -        -        -        -        16

3.2 Sample collection     -        -        -        -        -        -        -        18

3.3 Sample preparation -        -        -        -        -        -        -        -        19

3.4 Determination of total carbohydrate    -        -        -        -        19

3.5 Determination of moisture content       -        -        -        -        20

3.6 Determination of ash content      -        -        -        -        -        21

3.7Determination of crude protein    -        -        -        -        -        22

3.8 Determination of crude fibre       -        -        -        -        -        25

3.9 Determination of fat (lipids content)    -        -        -        -        29

3.10 Determination of oxalate          -        -        -        -        -        -        29

3.11   Determination of Alkaloids     -        -        -        -        -        30

3.12   Determination of Flavonoids   -        -        -        -        -        30

3.13   Determination of tannins         -        -        -        -        -        -        31

3.14   Determination of Saponins     -        -        -        -        -        32

3.15   Gynogenic glycoside      -        -        -        -        -        -        33

3.16   Phytate       -        -        -        -        -        -        -        -        34

3.17   Data analysis /processing        -        -        -        -        -        -        34

Chapter four

4.0     Result and Discussion   -        -        -        -        -        -        38

4.1     Result         -        -        -        -        -        -        -        -        38

4.2     Discussion -        -        -        -        -        -        -        -        40

Chapter Five

5.0     Conclusion and Recommendations   -        -        -        -        47

5.1     Conclusion -        -        -        -        -        -        -        -        47

5.2     Recommendations         -        -        -        -        -        -        -        47

          References

                                         CHAPTER ONE                     

1.0     Introduction

1.1     Background of the Study

Plant product plays an important role in human both in nutritive and pharmaceutical aspect. Human existence has been solely on plant for food and other things,example of such plant is turmeric.Turmeric (Curcuma Zedoeria) is a rhizomatous herbaceous perennial plant of the ginger family. It is a native of Asia, a hardy plant that doesnot need much care and can survive in  a variety of climates including subtropical climate, and very useful as a herb in cooking as its gives a distinctiveflavour to food and its is medicinally useful as well to prevent coughs, colds aches and pains. (Jang et al., 2001). Curcuma Zedoeria has light flesh and its bitter after taste. Although nowadays are rarely used anymore as a spice and powder is often replaced by ginger. It is still used in Asian, Indonesia. Its powder is often added to curry dishes and also as ingredient to popular dishes (Richard., 1998).

Historically Turmerie, is a truly ancient spice whose residue has been found over 2500 years old and it has remained a mainstay herb in botanical medicine with medical usage dating back thousands of years in the Agervedic tradition (Randran.,2007). The fresh turmeric leaves are available usually in the spring months and are used as a tempering paste or whole in various cosines; which are derived from a plant that grows extensively in India. (Richard et al., 1998). Turmeric is traditionally used as clouring agent to impact a sweet golden yellow colour such as thecake stout, in savory dishes. In canned beverages, baked products, diary products etc. It can be used as an indicator for acidity and alkalinity in which the paper appears yellow in acidic and neutral solutions and turns brown to reddish-brown in alkaline solution(Yong.,2016). Moreover, nutrient found in turmeric do more than just prevent deficiency diseases. It has a high nutritional status that can be

 

exploited. The curcumin contain vitamins or vitamin precursor which producers vitamin C, beta-carotene as well as polyphone coupled with fatty acid and essential oil. Turmeric is a good source of spice compared with order spices. Though consumed in Africa and some sub-Saharan countries, it has been regarded as an under exploited spice. It has probably been one of the most underutilized tropical crops. The leaves are known as great source of vitamin and mineral (Chattopadhyanet al.,2004). Introduction of the plant as part of diet has been successful despite the fact that new foods are very often difficult to introduce (Henry,1998). Turmeric has been used traditionally as household remedy in curing various diseases such as anorexia, cough, rheumatism and intestine disorder. There is a need only traditionally turmeric scientifically so that it would not be used only traditionally but industrially in food and drug production. This study will give an insight of the nutritional, phytochemical and microbial properties of turmeric plant which could be a gate way to different ways in which turmeric could be used. The objectives of this work are to determine the proximate, vitamin, phyrochemical and mineral compositions of turmeric plant and to determine the antimicrobial activities of turmeric plant.

1.2     Aim and Objectives

The aim of the research is to subject turmeric leaf to laboratory analysis for the purpose of achieving the following objectives:

1.  To determine the nutritional contents of aqueous extract of Turmeric leaf.

2.  To determine the anti-nutritional contents of ethanolic and aqueous extract of turmeric leaf.

3.   To compare the contents of ethanolic and aqueous extract.

1.3     Scope and Limitations of the Study 

The research is delimited determining the nutritional and Anti – nutritional content of ethanolicand aquousExtract of Turmeric leaf. As extensive work was not done in this part, information was scanty and that constitute problems in gathering much literature for the work.

1.4     Definition of Terms

          Turmeric: Turmeric (Curcuma Zedoeria) is a rhizomatous herbaceous perennial plant of the ginger family.

          Proximates: (Nutrients) Are use in the analysis of biological materials as a decomposition of a human-consumable goods into its major constituents.

          Anti-Nutrients: Are natural or synthetic compounds that interfere with the absorption of    nutrients. Nutrition studies focus on those anti-nutrients commonly found in food sources and beverages.

          Nutritional: The act or process of nourishing or being nourished.

          Ethnolic extract: is alcohol based extract.

          Aqueous extract: The extract obtained with the help of plain water.

 

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