ANTIOXIDANT PROPERTIES OF SOME LESSER KNOWN FRUITS AND VEGETABLES CONSUMED BYFAMILIES IN SOUTH EAST ZONE OF NIGERIA.

Abstract

This study was carried out to determine the antioxidant properties of some lesser known fruits and vegetables consumed by families in South East States of Nigeria. Twenty five (25) lesser known vegetables and seventeen (17) lesser known fruits were identified. Five research questions guided the study. The study adopted a survey design and experimental research design. An oral interview guide was used to answer research questions 1 and 2. The research questions 1 and 2 dealt with identification of lesser known vegetables and the lesser known fruits. Oral interview items were administered to South Eastern state women sampled from Imo and Enugu states. The atomic absorption spectrophotometer was used to determine the antioxidants present in the lesser known fruits and vegetables as required in research questions 3 and 4.  Structured questionnaire was used to answer research question 5 that dealt with the strategies to enhance the consumption of fruits and vegetables by the families. These questionnaires were administered to the postgraduate students of Vocational Teacher Education of the University of Nigeria, Nsukka. The instruments for data collections were validated by experts. They were tested for reliability too. The reliability coefficient for the oral interview and the structured questionnaire were

0.68 and 0.65 respectively.  The random sampling technique was adopted to select ten (10) lesser known fruits and ten (10) lesser known vegetables. Percentage was used to analyze research questions 1 and 2. The mean and standard deviation were used in analyzing  the  research questions  3,  4  and  5.    The  ten  antioxidant  properties  were contained in the lesser known fruits and vegetables determined. Some strategies that will help to enhance the consumption of the lesser known fruits and vegetables were developed. One of the strategies indicated that the lesser known fruits and vegetables should be included in the school curriculum. It was therefore recommended that Home Economists and families should incorporate the lesser known fruits and vegetables in the diet to avoid micronutrient deficiency diseases and free radical damage to the body.

Background of the Study

CHAPTER ONE INTRODUCTION

The wellbeing of any nation is  the responsibility of the  family.  The  family will continue to depends on the health of the family members.The family will enjoy good health through the consumption of foods that are abundant in nutrients.Fruits and vegetables contain nutrients that the family needs to produce healtny children and adults.

Vegetables are defined by Moris (1977) as plants cultivated for its edible part or parts as roots, stem, leaves or flowers.  Wachap (2005) stated that vegetables are plants usually herbaceous that contain edible portion for soups, stews and served at daily meals. Hornby (2006) noted that it is a plant or part of a plant that is eaten as food, some of which parts include the root, stem, flower, and the leaf.

Tutare (2002) on the other hand defined fruits as the soft juicy part of a plant that contains seed.Some fruits and vegetables are popular because they are widely consumed, accepted, commonly found in the environment and are grown in the gardens and farms. They are plentiful during the rainy season especially the popular ones, at this time they are cheap.  Sethi (2008) advised consumers to buy seasonal foods as they are cheapest in season and also contain maximum flavour, colour and nutrients.These popular vegetables include:Telfairia occidentalis (fluted pumpkin), Vernonia amygdalina (bitter leaf), Amaranthus   caidatus   (African   spinach),   Gnetum   africanum   (Okazi),   Talinium triangulase (water leaf), Curcurbita pepo (pumpkin leaf), Ipomea batatas (Sweet potato leaves), Ocimum gratissimum (Scent leaf/tea bush), Lypopersicon solanium (Tomato), Abelmuschus esculantum (Okra), Lectucal stiva (Lettuce), Piper cuineense (Uziza), Amaranthus spp. (Amanth leaves) ,Hibiscus sabdariffa (Red sorrel), Brassica oleracea (Cabbage), Daucus carota(carrot),   Allium cepa (onion), Talinium triangulase (water leaf). The fruits are the Annona muricata (sour sop), prurous armeniaca (apricots), Rubus strigosu  (raspberries),Rubus villosus  (black  berries),  prunus  persica  (peach),  Persea americana (avocado pear), Fragaria virginiana (strawberries), Pyrrus malus (apples),Carika papaya (pawpaw), Lichi sinensis (Lyche), Mangifera indica   (mango),

Citrus limon (lemon), Psidum guajava linn (guava), Citrus sinensis (oranges), Ananas cosmosus (Pineapple), Icocos nucifera (Coconut).

Beside these popular fruits and vegetables, there are others that are not popularly known or consumed. They are lesser known because they are not commonly seen and bought in the market and are not commonly found in the environment. Such fruits and vegetables are found mostly in the forest. The vegetables include Adensonia digitalta (Baobab), Commelina nudiflora (obogwu), Myrianthus arboresu (Ujuju), Corchorus capsularis (Jute), Cassia occidentalis (Stinking peg), Ceiba pentandra (Silk cotton tree), Ficus elasticoides (Ogbuike), Fiscus vogeliana (Ogbu aru), Celosia argentica (Shokoyokoto) ,Moringa oleifera (Okwe oyibo), Ceiba pentandra (Akpu).Also, the fruits include the Icacina trichantha oliv (ibiala, ututuogiri, urubia), cola gigantea (oji eyi) Afromomium daniellia (ose ohia), Dialium guineense (Icheku/ nnuagu/okponkporo).

These edible lesser known fruits and vegetables may contain some vital nutrients. Fruits and vegetables contain micronutrients which are rich sources of antioxidant that the family needs. It is likely that these fruits and vegetables have some indispensable micronutrients needed  for  good  health.  The  antioxidant  is  among  the  indispensable micronutrient. According to World Health Organisation (WHO) (2009), antioxidants are

‘magic wands’ that enables the body to produce enzymes, hormones and other substances essential for proper growth and development.The dependence on these popular fruits and vegetables alone  for  good  health  is  risky  since  they are  not  available  all  the  year round.The absence of these  popular  fruits and  vegetables can affect  the  health and wellbeing of the family.  Popular fruits and vegetables are known to reduce the actions of free radicals in the body because they contain antioxidant. Sizer & Whitney (2003) regard antioxidant as a system of defence against free radical.

The antioxidants are substances that inhibit oxidation and can guard the body from the damaging effects of free radicals. Duyff (2006) defined antioxidant as handful of vitamins, minerals, carotenoids and polyphenols present in a variety of foods that significantly slow or prevent the oxidative (damage from oxygen) process or stress and so prevent or repair damage to body cells. Antioxidants are the compounds found in plants especially in fruits and vegetables. According to Kim (2005), antioxidants are plentiful in plant  foods particularly those  that  have  bright  colours. There  may  be  one  or  more

antioxidant properties in a particular food. Equally, Duyff (2006) postulated that the deeper and richer the colour of fruits and vegetables, the more phytonutrients that are present.Phyto means plant. Duyff (2006) noted that phytonutrients are bioactive compounds in food that promote health by helping to slow the aging process and reduce risk of many diseases. Phytonutrients work as an antioxidant, enhance immunity and communication among body cells, causes cancer cells to die, detoxify carcinogen and repair damage to Deoxyribonucleic Acid (DNA).

According to Sizer & Whitney (2003) and Wright (2004) the body needs to produce several antioxidative enzymes that  will  help  to  defend  it  against  free  radicals.  The concentrations of these enzymes are controlled both by inherited genes and by influences affecting these genes which include the diet. McEligot, Yang & Meyskens (2005) opined that when body’s defense is weakened and production of antioxidants is reduced, it is helpful to supplement antioxidants in the form of antioxidant-foods. Conscious efforts should be made on the quality of diets chosen in the family. The diet should contain antioxidant minerals, vitamins and phytonutrient. According to Papas (1999) and Venkarah, Anitha, Venu & Raphinath (2007) the vitamins such as vitamin A,C,E and minerals such as zinc,selenium,copper,manganese, iron,folate and pantothenic acid are some of the nutrient substances such as carotenoids, flavonoids, phenolics, polyphenols and uric important nutrients with antioxidant activity (AOA). There are a variety of non- acid that are potent antioxidant. The body uses other dietary antioxidant vitamins like the vitamin E, C, B, and B12 to keep the body healthy. The minor source of the antioxidant is the supplement which this study is not interested in.

Moreover, all studies carried out discouraged the usage of vitamin, mineral and antioxidant  supplements  and  support  the  fruits  and  vegetables  dietry  sources.  For instance, populations with high cancer rates have been found to consume few vegetables and fruits rich in beta-carotene and the cases of cancer reduced. For example, Whitney & Rolfes (2003) opined that researchers studying people in several countries report that deaths from heart diseases are low when flavonoid-containing foods are plentiful.This emphasizes the importance of antioxidant rich foods to the family in fighting the free radicals.

Free radicals are naturally occurring unstable compounds that are highly reactive. Whitney & Rolfes (2002) defined free radical as a molecule with one or more unpaired electrons. An electron without a partner is unstable and is highly reactive. To regain stability, the free radical finds a stable but vulnerable compound from which to steal an electron. With the loss of an electron, the formally stable molecule becomes a free radical itself and steals an electron from some other nearby molecule, setting off an electron- snatching chain. They are like sparks starting wildfire that leads to wildspread damage by oxidative stress. The majority of the free radicals are produced within the body but external sources include tobacco smoke, chemicals, exhaust emissions, radiation and alcohol, fried foods among others. The free radical causes oxidative stress.

The oxidative stress is damages inflicted on living system by free radicals. Akindahunsi (2008)  defined oxidative  stress as  an  imbalance  between oxidants and antioxidant in favour of the oxidants potentially leading to damage. The oxidative stress begins when free radicals in the body exceed the antioxidant in the body. If the oxidant balances with the antioxidant in the body there will be no oxidative stress. Oxidative stress is caused by normal body process, environmental factors such as radiation, pollution, tobacco smoke, among others. These can act as oxidants and cause free radical formation. It is an antioxidant that can mop up these free radicals.

The study of antioxidant is necessary at this technological time of great affluence that people are suffering from many degenerative diseases. For instance washing machine is replacing the manual washing, microwave cooker is replacing the use of firewood, hand sewing is being replaced with motor sewing machine, and natural foods are replaced with refined foods.This agreed with the observation of Uguru (2008) that our ancestors whose diets  consisted  mainly of  herbs,  fruits,  vegetables,  nuts,  whole  cereals,  wild animals, fish and starchy tubers (unlike many of the processed and refined foods we eat today), lived longer and were never victims of the many health problems afflicting man today. Also, Halliwell and Whiteman (2004) opined that the best nutrition results can be achieved from the consumption of plants with high antioxidant activities. Reddy & Shat in Tarwadi & Agte (2003) observed that the intake of antioxidant compounds present in food is now considered important. The nutrients and phytochemicals with antioxidant activity minimize damage by limiting free radicals or; repairing oxidative damage and

stimulating repair enzyme activity. The antioxidants are found much in plants particularly those that have bright colours such as citrus fruits, tomatoes, soybeans, whole grain foods as well as nuts containing vitamin E. These food sources help in keeping the body healthy and prevent the degenerative diseases in families.

Most of the ill-health suffered by man apart from the genetic diseases can be said to be caused by oxidative stress. Tarwadi & Vaishah (2003) observed that the prevalence of degenerative diseases such as cancer, cataracts, and heart disease is lower in Asian families due to their predominant vegetarian habits with ample use of fresh fruits and vegetables. It is now clear that there are certain fruits and vegetables that can provide good health because of their nutritive values, which might include the antioxidant properties.

Properties are defined by Yerkes (1994) as an essential or distinctive attribute or quality of a thing. Also, Hornby (2005) opined that it is the quality or characteristics that something  has.  Therefore  the  properties  of  an  antioxidant  include  the  antioxidant vitamins, such as Vitamin C, E; minerals like selenium, zinc, copper, manganese and phytonutrients like carotenoids and flavonoids.

However,Ujowundu, Igwe, Enemor, Nwaogu & Okafor (2008) noted that the early man survived primarily on diet of plant foods with little animal flesh because of the bioactive compounds of minerals, vitamins and certain hormone precursor contained in plants. Nutrition is probably the most important single component affecting the health status of the family. Tomas-Barberan & Gil (2008) posited that there is a substantial and growing body of evidences showing that increasing fruits and vegetables consumption reduce the risk of chronic diseases and  increases lifespan and quality of life, while decreasing medical costs.   However, there has been a growing reduction in the consumption of vegetables with each passing decade (Aranceta, 2004). This affluence in recent decades have made humans to focus on relatively fewer plant foods and placing humans at risk. The narrow focus has also resulted in a decline of original knowledge needed to identify and prepare wild plant specie.

Deficiencies of iron, iodine, vitamin A and other micronutrients are gaining increasing attention in developing countries, with the recognition of their adverse health effects  and  subsequent  costs  to  human  and  economic  development  (Simitasiri  &

Dhanamitta, 1999). This nutritional problem calls for the study of the lesser known fruits and vegetables.These will increase food security. Odika & Skipper (2004) noted that traditional leafy vegetables are important in ensuring food security since most of them are drought and pest resistant.

Adapting to the traditional or lesser known fruits and vegetables would however, not only improve the family nutrition but also prevent some of the chronic diseases and other degenerative diseases. However, the advantages not withstanding, traditional or lesser known plant  foods are generally uncultivated and underutilized. According to Scrivastava, Kapoor, Thathola and Srivastava (2003), the solution to the problem of inadequacy of plant foods in the diet can be solved by exploitation of neglected lesser known plants. Mnzava (1995) indicated that acceptance and utilization of this specie is often constrained by lack of knowledge about their nutritive value. There is therefore the need for the exploitation of the antioxidant values of the lesser known fruits and vegetables.

Statement of the Problem

With the present economy where the cost of living is high, fruits and vegetables enriched diets  will  help  the  family  to  remain  healthy.  Fruits and  vegetables supply vitamins and minerals required by the human body for proper functioning. Dary (2006) noted that green leafy vegetables are excellent sources of dietary fibre, vitamins A and C, folate and minerals. Carrier, Ruxton, Elaine, Gardner & Walker (2006) opined that fruits and vegetables contain a range of vitamins, minerals and trace elements which contain active components that can prevent chronic diseases that are likely to be soluble fibre and/or one or more antioxidant. Fruits and vegetables also contain roughages and antioxidants.

These popular fruits and vegetables are seasonal. Okudu (2008) emphasized that studies have shown that leafy vegetables are not available all year round due to seasonal variation. The few available ones during the dry season are very expensive and are usually  above  the  reach  of  the  poor.  This  may  expose  some  families  to  some micronutrient deficiencies such as vitamin A, C and Iron; infections and   other ailments like diabetes. This observation of Okudu calls for urgent    need to analyse some lesser

known fruits and vegetables which are available all the year round. To achieve is to make use of the wild or lesser known fruits and vegetables which are available when popular fruits and vegetables are scarce.

Again, lesser known fruits and vegetables come from locally available natural resources which are part of or compatible with the local ecosystem. Lupien (1998) and Altieri, Merick, Anderson in Flyman and Afolaya (2007) emphasized that the tree and forest products can broaden the food base and diversify the diet, thus preventing nutrient deficiencies and ensuring dietary balance. Grivetti & Ogle (2000) and  Adebooye & Opadope (2004) stated that wild vegetables contributed to diversification of the food base by augmenting agricultural wild plant collection. Forest foods are extremely important because they are frequently available to tide households over hungry seasons when other foods are in short supply.

The antioxidant properties of these forest or lesser known fruits and vegetables however are not known, there is therefore the need to analyse the antioxidant properties of these fruits and vegetables consumed by families in South East  of Nigeria, hence this study.

Purpose of the Study

The major purpose of this study was to analyze the antioxidant properties of some lesser known fruits and vegetables consumed by    families in South Eastern States of Nigeria.Specifically, the study soughts to:

1.        Identify ten lesser known consumed vegetables by families in South Eastern states

of

Nigeria.

2.        Identify ten lesser known consumed fruits by families in South Eastern States of

Nigeria.

3.        Analyse the antioxidant properties of the identified lesser known Vegetables.

4.         Analyse the antioxidant properties of the the identified lesser known fruits.

5.          Identify strategies for enhancing the consumption of the lesser known fruits and vegetables

Significance of the Study

It is hoped that the findings of this study will be useful to the Home economists, Nutrutionists, Dieticians,  Restaurant  chefs,  farmers,  foresters, Health workers, home makers and families.

It is expected that the result of these findings are to be used by the farmers through the guidance of the Ministry of Agriculture. This body will make efforts for the farmers at all levels to incorporate these wild fruits and vegetables into their traditional farming in order to produce enough fruits and vegetables to meet the population demand.

The findings will be beneficial to the foresters who are incharge of the forests. They conserve the trees in the forests and permit the cutting down of the matured ones through the directives of the Ministry of forestry, Lands and Natural Resources. The ministries will equally advice the foresters who will be guided through the findings to conserve these trees or plants that produce these fruits and vegetables at the local and state levels.

The findings will also be useful to the dieticians. This group of people plan meals and advice on what is to be eaten. They perform this task through the programmes and curriculum  drawn  by  the  ministry  of  education  who  incorporate  these  fruits  and vegetables into the list of vegetables and fruits to be studied, their nutritional values in terms of their micronutrient and antioxidant composition.

The findings will be of immense benefit to the restaurant chef. The restaurant chefs prepare the menu in the restaurants through the knowledge obtained from programmes and curriculum mapped out by the ministry of education.The restaurant chefs that are supposed to possess the quality of expanding and updating healthful menus will now prepare meals using these lesser known fruits and vegetables.

The findings will be of immense benefit to the students of Home economics (foods and nutrition) at all levels of education.  The young Home Economists who learn the content of the curriculum planned by the ministry of education will be taught various lesser  known  fruits  and   vegetables  at   school,   nutritional  values  and   healthiful benefits.This will expand the knowledge on fruits and also using various vegetables in food preparations.

The health workers and students will equally benefit through the curriculum plan mapped out by the ministry of health. Since they are the major people to handle patients with the deficiency diseases, they can now use the result to treat and advice patients’ wifh nutritional problems.

Also, the outcome of these findings will be useful to homemakers and families. The homemakers prepare family meals using the lesser known vegetables. They will also provide the fruits in the home. The awareness will be through seminars, workshops and conferences.

Research Questions

The following research questions were posed to guide the study;

1. What are the lesser known vegetables consumed by families in south eastern states of

Nigeria?

2. What are the lesser known fruits consumed by families in south eastern states of

Nigeria?

3. What are the antioxidant properties of the identified lesser known vegetables?

4. What are the antioxidant properties of the identified lesser known fruits?

5. What are the strategies for enhancing the consumption of the lesser

Known fruits and vegetables?

Scope of Study

The study focused on identification of the lesser known fruits and vegetables, the antioxidant properties of some  lesser known fruits and  vegetables. The  antioxidants properties analyzed include vitamin C and E, Mineral antioxidant such as selenium, manganese, Iron and zinc. Also determined were the phytonutrient which included the carotenoids and the flavonoid.The study also covered the strategies for enhancing the consumption of lesser known fruits and vegetables.

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