Proximate and micronutrient compositions of four different cultivars of aubergine (Solanum melongena)

Abstract

Aubergine or Garden egg is a vegetable commonly chewed as such and served as kolanut within the southeast part of Nigeria. The aim of the study is to determine the proximate and micronutrient compositions of four different cultivars of aubergine (Solanum melongena). Four cultivars of aubergine, namely Solanum anguivi - A, Solanum aethiopicum (gilo group) - B, Solanum macrocarpon - C, and Solanum aethiopicum (kumba group) - D, were purchased from the Eke-ukwu market in Owerri, Imo State, Nigeria. Proximate compositions were determined using the standard AOAC methods. Mineral determination was carried out by using methods incorporating wet digestion while Vitamins were determined by using specific methods appropriate for each vitamin. The proximate analysis results of the samples showed that moisture content ranged from 80.29% for sample C to 90.63% for sample B; fat ranged from 1.40 (sample A) to 4.00 (sample C); Ash: 0.52 - 0.76 (C - A); Protein: 3.94 - 8.31 (A - C); Crude fibre: 2.02 - 2.86 (C - A); Carbohydrate: 0.47 - 4.86 (B - C). The micro-nutrient compositions showed that vitamin A ranged from 475.18i.u. (sample B) to 528.06i.u. (sample A); Vitamin C: 908.6 - 2929.65 mg/100g (A - C); Calcium: 97.95 - 586.02ppm (D - A); Magnesium: 80.63 - 106.31ppm (B - A); Iron: 10.14 - 14.97ppm (C - A). The four cultivars of aubergine contained fair amounts of macronutrients in addition to the substantial amounts of micronutrients. In all, Solanum anguivi cultivar was the richest of the four in nutrient compositions, and, therefore, the most preferred.