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PROJECT PROPOSAL PRESENTATION
NAME: GLADYS MAKAA SAMMY
REG NO: A22/4085/2009
TITLE:
EFFECT OF DIFFERENT PRESERVATION
METHODS ON THE NUTRITIVE VALUE OF
COWPEA ( Vigna unguiculata) LEAVES
SUPERVISOR: DR. M. J. HUTCHINSON
BACKGROUND INFORMATION • Originated in Africa and widely grown in Africa, South
East Asia, Latin America and Southern United States
• Available mainly during the rainy season especially in the dry areas
• Drought tolerant varieties available for the dry areas.
• Used as a vegetable and proven to be a good source of vitamins and minerals e.g vitamins A and C, Ca, K and Fe (Imungi,1983)
• Little done on the crop-research on nutritive value of the leaves not given lots of emphasis compared to the seeds
PROBLEM STATEMENT AND JUSTIFICATION
• Little research on value addition of this leafy vegetable
to provide food during the dry season of scarcity.
• Emphasis only given to cowpea seeds yet demand for
leaves is still on the rise –in both urban and rural areas
• Little information on the impact of different value
addition options on vitamins and micronutrients
content.
• Leaves highly nutritious and can be preserved using
locally available methods-cheap and easy to practice
(sun-drying, blanching and freezing etcetera) (Evelyn,
2006)
Overall objective
To determine the effect of different preservation methods on
the amounts of vitamin A, vitamin C, potassium, calcium and
iron.
Specific objectives
1. To determine the effect of sun drying on the amounts of
Vitamin A, vitamin C, potassium, calcium and iron.
2. To determine the effect of blanching and freezing on the
amounts of vitamin A, vitamin B, potassium, calcium and
iron.
3. To determine the effect of blanching and sun drying on the
amounts of vitamin A, vitamin C, potassium, calcium and
iron.
METHODS AND MATERIALS Experimental site: Will be carried out in a farmer’s field
Ndumbuini- Kabete between February and April 2013.
Planting material: California Black-eyed pea
Experimental design: Completely Randomized Design (CRD) on ground with no replications and 3 replications for each of the four treatments in the laboratories.
Data collection technique: Primary- collection of cowpea leaves from the field for analysis in the Food Science and Soil Chemistry laboratories
CONT’D Treatments: Fresh leaves(control)
Blanching and sun drying
Blanching and freezing
Sun drying (fresh leaves)
Total treatments: 60 (12 for each treatment)
Determination of the various components
• Vitamin A- Spectrophotmetrically as β-carotene according to AOAC (1984)
• Vitamin C- visual titration using 2, 6-dichlorophelindophenol dye according to AOAC (1984)
• Calcium and Iron- FLAME AAS
• Potassium-FLAMEPHOTOMETRE
Data analysis:
Data obtained will be subjected to Analysis of Variance (ANOVA) using GENSTAT statistical package and the means will be compared and tested at 5% level of significance.
REFERENCES
1. Imungi, J.K and N.N. Potter, 1983. Nutrition content of
raw and cooked cowpea leaves. Journal of food science
48(4):1254-1254
2. Evelyn, C. 2006. Blanching is a must when freezing
vegetables. Journal on Extension Foods and Nutrition
(344):844-2224
WORKPLAN
TIME
ACTIVITY JAN
2013
FEB
2013
MARCH
2013
APRIL
2013
MAY
2013
Proposal
writing
Land
preparation
Planting
Proposal
presentation
Data analysis
Report
presentation
THE END – THANK YOU