Compositional Analysis of Sweet Italian (Capsicum annuum) and Habanero (Capsicum annuum) Peppers Consumed in Benue State, Nigeria
Ngunengen Igbakaa, Abraham Tartenger Girgih, Dinnah Ahure, Pius Oteikwu Ejoha
Asian Journal of Food Research and Nutrition · pp. 385–396 · Published 19 Aug 2023
Abstract
This study investigates the physico-chemical properties and Fourier transform infrared spectral analyses of Sweet Italian (Capsicum annum) and Habanero (Capsicum chinense) pepper varieties. The two varieties of pepper were harvested fresh and dried using local drying equipment and ground into powder using a laboratory blender. The proximate composition results showed that the Sweet Italian pepper (SIP) possessed higher moisture (8.89%), crude fat (5.33%), crude protein (9.32%) and carbohydrate (51.5%) contents than the Habanero pepper (HNP). SIP showed higher content of the major (Na, K, Mg, Ca & P) and trace (Fe, Zn, Cu and Mn) minerals when compared to the HNP. The results of the infrared spectrum analysis of the two varieties of SIP and HNP showed that these pepper varieties had similar infrared spectra lines that are dominated by alcohol/phenol groups, alkanes, alkenes and amine groups, corresponding to the frequencies in the range 3435.44-675.11 cm-1 for the phenols, 1037, 1379-1458 cm-1for the alkanes group, 1637.62-920.08cm-1for the alkenes and 719.47-817.57 cm-1for amine groups. The result indicated that the two varieties of peppers SIP and HNP having similar spectra lines, may also possess similar structural properties.
Cited by 0
No indexed citations yet.
Related research
- Nutrient Analysis and Antimicrobial Activities of the Leaves and Fruit Pulp Extracts of Tetrapluera tetraptera on Clinical Bacteria Isolates — shares topic coverage
- The Effect of E-waste Dumpsite Soil on Cultured Tilapia Fish and Associated Microorganisms — shares topic coverage
- Assessing the Microbiological Level and the Incidence of Water-soaking on the Proximate Composition of two Cultivars of Cowpea (Vigna unguiculata L.) Grains Grown in Côte d’Ivoire — shares topic coverage
- Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii — shares topic coverage
- Chemical and Sensory Evaluation of Cereal-Based Complementary Foods Supplemented with Soybean and Monkey Kola — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
0
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.