Comparative Evaluation of Proximate Composition and Sensory Properties of Fruits and Vegetables from Open Market and Shopping Mall in Port Harcourt City

Abstract

The study evaluated the proximate composition and sensory properties of fruits (banana and tomatoes) and vegetables (Lettuce and cabbage) from an open market and a shopping mall to ascertain the effect of the two environments on the sample quality. Standard analytic procedures were used in sample analysis. Open market samples had moisture, protein, fat, ash, crude fibre and carbohydrate content of 76.56-92.96, 0.25-1.24, 0.03–0.91, 0.56–1.17, 2.20–3.34 and 1.17 – 14.13 % respectively, while values for shopping mall were 80.62-94.10, 0.16–0.29, 0.06–0.21, 0.40–0.86, 1.54–3.87 and 0.91–14.28 % respectively. The degree of likeness for the appearance, flavour (aroma/taste), texture (firmness/crunchiness) and overall acceptability of the samples from the open market ranged from 6.60 - 7.00, 4.90 - 6.35, 5.25 -5.95 and 5.80 - 6.10 respectively, and those of the shopping mall were 6.55–7.25, 4.70–6.65, 5.45–5.95 and 5.85–6.30 respectively. The environment had significant (P≤0.05) influence on the proximate composition and sensory properties of the fruits and the vegetables. Fruits and vegetables from the open market had significantly (P≤0.05) higher nutrient content. The environment of the shopping mall provided the low temperature which improved upon the moisture and sensory attributes of the samples as evidenced in higher degree of likeness of samples from the shopping mall. This revealed the importance of storage and sales of fruits and vegetables under chilled storage.

Assessment of the Heavy Metals’ Levels, Phytochemical Profiles, Mineral and Proximate Compositions of Four Commonly Consumed Vegetables in Lagos State, Nigeria

“…These values conform to the findings of Hussain et al [30] and Oluwole et al [7] but were above those documented by Odoh et al [31]. Carbohydrates are one of the essential energy sources in diet and as much as 60% may be provided [34]. Crude fat contents of the four vegetables ranged from 0.21-0.99%.…”

“…Crude fat contents of the four vegetables ranged from 0.21-0.99%. These valuesare close to the values documented for some Nigeria vegetables [7,34] but the values were lower than those investigated in earlier researches [30][31][32]. Vegetable fats are said to be rich in basic unsaturated fatty acids which are considered to be significant in human diet and health.…”