ABSTRACT
This project experimented the effect of spouting on the nutritional compositing of cowpea (Vigna unguiculata) and groundnut (Arachis hypogaea). Three samples were used for each specimen in this project work. First sample was sprouted by putting it on a wet and clean towel, placed out of the reach of sunlight and were being wet for three days, after three days, both specimen (cowpea and groundnut) have brought out buds grown of about 2-3inches in length. This sprouting was done separately i.e cowpea on a wet and clean towel and groundnut too on another wet and clean towel. So it was later rinsed and drained before grounded into powdery form for further analysis. To the second sample of both cowpea (Vigna unguiculata) and groundnut (Arachis hypogaea) they were both washed separately and the seed coat is been removed. It was later drained and grounded also in powdery form. While the third sample were grounded also in powdery form for further analysis. All this grounded samples were taken to the laboratory in which analysis were been carried out on it which shows that the sprouted cowpea and groundnut have higher fat content than the other two samples having 0.23% and 0.14% (Cowpea and groundnut respectively). Also 4.89% and 4.18% of Ash content which is also greater than the other samples. Also the sprouted samples also have higher milligram of iron, sodium and potassium. For sprouted cowpea, 0.34mg/s of iron is present, 2.72mg/g of sodium and 16.27mg/g of potassium in it, while sprouted groundnut have 0.23mg/g of iron, 2.23mg/g of sodium and potassium of 8.92mg/g. By this findings, it shows that sprouted seeds rich in higher fat content, Ash content and some elements necessary for balanced diet and thus, improve body growth and development.
TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Background of the Study
1.1.1 Food Energy
1.1.2 Balanced Diet
1.1.3 Importance of Balanced Diet
1.1.4 Nutrition in Nigeria
1.1.5 Possible Solution
1.2 Statement of the Problem
1.3 Purpose of Study
1.4 Objective of the Study
1.5 Significance of the Study
1.6 Scope and Limitation of Study
1.7 Definition of Terms
CHAPTER TWO
2.0 Literature Review
2.1 Production of Cowpea (Vigna unguicalata)
2.1.1 Structure of Cowpea
2.1.2 Origin and Distribution
2.1.3 Ecology of Cowpea
2.1.4 Pollination
2.1.5 Major Diseases and Pests
2.1.6 Uses of Cowpea
2.2 Groundnut (Arachis hypogaea)
2.2.1 History of Peanut
2.2.2 Cultivation of Peanut
2.2.3 Common Pest and Diseases
2.2.4 Uses of Groundnut
2.3 Sprouting
2.3.1 Seeds Suitable for Sprouting
2.3.2 The Germination Process
2.3.3 Nutritional Information of Sprouting
2.3.4 Causes of Inedible Sprouting
2.3.5 Health Benefits of Sprout
2.4 Effect of Sprouting on Cowpea (Vigna unguicalata) and Groundnut
(Arachis hypogaea)
CHAPTER THREE
3.0 Research Methodology
3.1 Place of Research
3.2 Source of Material
3.3 Materials for the Research
3.4 Preparation of Samples
3.5 Data Analysis
CHAPTER FOUR
4.0 Analysis of Data
4.1 Proximate analysis of Processed Samples
4.2 Mineral Analysis of Processed Samples
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the Study
The process of nourishing or being nourished especially the process by which a living organism assimilates food and uses it for growth and for replacement of tissues is known as nutrition. (Don MacKean 2004). Green plants are the most important food producer that produces their food through the process of photosynthesis and mineral uptake (Spring 2002). Food is made up of different nutrients needed by the body for healthy growth and development. Many kind and combinations of nutrients in the food at an appropriate content or quantity leads to a well-balanced diet. Each of these nutrients have a specific use in the body (Akinfasoye, 2005).
Man (like other animals) also takes in food produced by the plants and the food are used in three practical ways which are; for energy, growth and replacement of damaged tissues. During respiration, food is broken down to produce energy for movement and essential chemical reactions, contributes to the growth of cells and tissues e.g. red blood cell and the cells of the epidermis (Delvin, 2002) using the protoplasm made by the food. Food also helps to repair wounds and other damaged body structure (Adeleye, 2005). For food to perform all these functions, it must contain the substances that can meet all requirements (chemical materials) which are protein, fats, carbohydrate, water, salts, vitamins and roughages.
Nutrients are the cornerstone of a healthy diet. If the diet doesn’t include the proper nutrients, the health suffers. If a person consumes no dietary nutrients, such person will eventually die.
The following may happen when a diet is not balanced,
– Bones may bend or break (not enough calcium)
– Gums may bleed (not enough vitamin C)
– Blood may not carry oxygen to every cells
(Not enough iron) (Wang et. al., 2003)
Legumes have been part of the human diet since the early ages of agriculture. Man y legume species are still an irreplaceable source of dietary protein for humans, especially in the mainly vegetarian diets of developing countries (Wang et. al., 2003). Legume seeds provide an exceptionally varied nutrient profile including proteins, fibres, vitamins and minerals (Mitchell et. al., 2009).
1.1.1 Food Energy
Food energy is the energy that animal (including humans) derive from their food through the process of cellular respiration (aerobic respiration) or of reorganizing the atoms within the molecules for anaerobic respiration (Delvin 2002).
Human and other animals need a minimum intake of food energy to sustain their metabolism and derive their muscles. Foods are composed chiefly of carbohydrates, fats, protein, water, vitamins and minerals. Where carbohydrates, fats, protein and water represent virtually all the weight of food with vitamins and minerals making up only a small percentage of the weight (Adejoke, 2003). Food energy is derived from carbohydrates, fats and protein as well as organic acids, polyols, and ethanol present in the diet. Some diet components that provide little or no food energy such as water, minerals, vitamins, cholesterol and fibre may still be necessary to health and survival for other reasons (Delvin, 2002). Water, vitamins, minerals and cholesterol are not broken down (they are used by the body in the form in which they are absorbed) and so cannot be used for energy. Fibre, a type of carbohydrate cannot be completely digested by the human body (Graham, 2000). Ruminants can extract food energy from the respiration of cellulose, thanks to bacteria in their rumens.
1.1.2 Balanced Diet
A balanced diet is one that gives the body the nutrition it needs to function properly (Adeleye et. al., 2005). In order to get truly balanced nutrition, one should obtain the majority of the daily calories from fresh fruits and vegetables, whole grains and proteins.
A diet is said to be balanced when it contains,
– A sufficient number of joules, of energy
– Proteins, fats & carbohydrates in the correct proportion.
– Vitamins, minerals salt, water and calories.
1.1.3 Importance of Balanced Diet
A balanced diet is important because the body organs and tissues need proper nutrient to work effectively. Without good nutrition the body is more prone to disease, infection, fatigue and poor performance (Dorn, 2002) children with a poor diet run the risk of growth and developmental problems. A well-balanced healthy diet helps kids grow and learn. It also prevent obesity, according to the National Institutes of Health (NIH). A balanced diet supports growth and development for children includes five servings of fruits and vegetables daily, lean proteins such as lean meats, nuts and eggs, whole grains for fibre and milk for calcium and protein. A well-balanced diet also helps in weight control. Calories are an important component fo the well-balanced diet (Dietary guideline for Americans). These calories needed depends on age, activity level and weight of the person taking it. Eating the right foods reduces the risk of chronic disease. Moreso, a balanced diet rich in fruits, vegetable, veggies and protein can help prevent depression and anxiety.
1.1.4 Nutrition in Nigeria
Nigeria is the most populous country in Africa with a population of about 150 million (According to national census done in 2006). In which the population of women and children is approximately 75% with over 70% residing and securing their livelihood in the rural areas. Administratively, the country consists of 36 states, a federal capital territory and 774 local government areas. A three tier government system is being implemented; federal, state and local government levels (Abayomi 2007). Nigeria is a nation with diverse cultures, ethnicity and religious and political interests.
Malnutrition remains a global public health concern. However, in Nigeria, many children are malnourished not only because there is no enough food to eat around them, but due to ignorance (Okeke, 2006) on how to combine and prepare a balanced diet by the mothers. Child and infant mortality rates have improved steadily over the years, the figures remain unacceptably high in Nigeria which ranks among the 20 nations that contribute to over 80% of child deaths in the world. Over one million Nigeria children under five years die annually from malnutrition and vaccine preventable diseases, even at the 2013 NDHS Nigeria was rated 37 percent with stunting growth, under night 29% and exclusive breast feeding 17%.
Onimawo at a complementary feeding workshop held by the nestle nutrition institute Africa in collaboration with the Nutrition Society of Nigeria (NSN) in Lagos in 2003, blamed high malnutrition rate in Nigeria children on inappropriate complementary feeding by mothers. The best way to fight against malnutrition and secure a healthy generation is by imbibing complementary feeding practice during the first 1,000days of life (Fasile, 2012). This stage a child’s life is very critical because this is when a child is vulnerable to infections and even death.
Environmental and socio economic factors like poverty or wealth index also contribute to nutrient deficiency because children whose parents had high formal education were better off than those whose parents had low or no formal education.
1.1.5 Possible Solution
A way of improving nutrition is by eating some locally or traditional prepared food such as seeds or crops sprouted i.e crops soaked, rinsed and drained which can be cooked or eaten raw (without cooking). Because seeds or crops sprouted are rich in nutrients. The nutrient of a spouted seed is much more than the unsprouted seeds. The anti-nutritional value or content in a seed have been eliminated during the process of sprout, hence improving the nutritional value and well nourished.
1.2 Statement of the Problem
The problem of this project is to find out the effect of sprouting on the nutritional composition of two selected legumes which are cowpea (Vigna unguiculata) and groundnut (Arachis hypogaea).
1.3 Purpose of Study