Abstract
Pepper is a vital commercial crop, cultivated for vegetable, spice, and value-added processed products. It is an important constituent of many foods, adding flavour, colour, minerals and vitamins A and C, therefore, indispensable to Ghana and world food industries. Proximate analysis of food is very critical in the food science that determine the composition of any food substance. It is through the proximate analysis that nutritional assessment on moisture, ash, crude protein crude fat and crude fibre are made. Essentially, proximate analysis allows manufacturers to maintain quality control. This study aimed at determining the effects of preservation on the proximate composition of three varieties of pepper (Capsicum frutescence, Capsicum cayenne and Capsicum chinense) in the Bibiani Municipality of the Western North Region. The study was laboratory experiment. From the findings it was revealed that the pepper stored under room temperature was noted for good protein (14.64%), ash (8.04%) and fat (10.71%) and carbohydrate (68.09% while parboiling pepper and drying influence a very high fibre (11.50%) content, and retain good amount of ash (5.53%), carbohydrate (68.09%) with poor fat (4.56%) and protein (10.21%) content. It was also observed that the ash content of pepper due to interaction effect of varietal variation and method of preservation also showed a distinct difference (p<0.01) The effect of interaction between the variety and method of preservation influenced a significant variation in the protein content of the pepper samples. The study showed moisture content in pepper differs with respect to difference in the variety. Hence, different variety of pepper has moisture level of a vary effect.
Keywords
Pepper, Preservation, Proximate, C. frutescens, C. chinense, and C. cayenne
1. Introduction
Pepper (
Capsicum sp) is an economically important crop belonging to the family Solanaceae. It originated from South and Central America where it is still under cultivation
| [1] | Pickersgill, B. (1997). Genetic resources and breeding of Capsicum spp. Euphytica, 96: 129133. |
[1]
. The major centre of diversity is Brazil where representatives at all cited levels are found
| [2] | Costa, L. V., Lopes, R., Lopes, M. T. G., De Figueiredo, A. F., Barros, W. S. and Alves, |
[2]
. Peppers are considered the first spice to have been used by human beings and there is archaeological evidence of pepper and other fossil foods from as early as 6000 years ago
| [3] | S. R. M. (2009). Cross compatibility of domesticated hot pepper and cultivated sweet pepper. Crop Breeding and Applied Biotechnology, 9: 37-44. |
[3]
. The genus Capsicum has five domesticated species (C. annuum, C. frutescens, C. chinense, C. pubescens and C. cayenne) of which C. annuum is the most widely cultivated species worldwide.
Pepper is a vital commercial crop, cultivated for vegetable, spice, and value-added processed products
| [4] | Hill. T. A., Ashrafi, H., Reyes-Chin-Wo, S., Yao, J and Stoffel, K., Truco. M. A., Kozik, A., Michelmore, R. W. and Deynze, A. V. (2013). Characterization of Capsicum annum genetic diversity and population structure based on parallel polymorphism discovery with a 30K Unigene Pepper GeneChip. Plos One, 8(2): 1-16. |
[4]
. It is an important constituent of many foods, adding flavour, colour, vitamins A and C and pungency and is, therefore, indispensable to Ghana and world food industries. It can be used medically for the treatment of fevers, colds, indigestion, constipation and pain killing
| [5] | Kumar, S., & Rai, M. (2005). Chile in India. Chile Pepper Institute Newsletter, 22, 1- 3. |
[5]
. It is also used by the security agencies in the preparation of tear gas.
For all these benefits the study aims at investigating the effects of preservation on the proximate composition of three varieties of pepper through the following objectives.
1) To determine the proximate composition of three pepper
2) To determine the effects of preservation on the proximate composition of the pepper
2. The Proximate Composition of Pepper
Water is an important part of all cells and fluids in the body. It carries nutrients to and waste products from cells in the body, aids in digestion and absorption of food and helps to regulate body temperature
| [6] | Dagnoko, S., Yaro-Diarisso, N., Sanogo, P. N., Adetula, O., Dolo-Nantoume, A., GambyToure, K., Traore-Thera, A., Katile, S. and Diallo-Ba, D. (2013). Overview ofpepper (Capsicum spp.) breeding in West Africa. African Journal of Agricultura Research, 8(13): 1108-1114. |
[6]
. The maximum water content varies between individual vegetables because of structural differences and cultivation condition that influence structural differentiation and may also have a marked effect on water levels in vegetables
| [7] | Johnson R. S. (1996), Key Nutrients, Cooperative Extension Service, Iowa State University of Science and Technology, Ames, Iowa. |
[7]
. The presence of water generally refers to Moisture (Moisture-www.wikipedia.com). High moisture content in vegetables is indicative of its freshness as well as easy perishability
| [8] | Florkowski J. W., Robert L. S., Bernhard B. and Stanley E. P. (2009). Postharvest Handling: A system Approach, Second Edition. Elsevier Inc. Academic Press. |
[8]
. Higher moisture content in vegetables also suggests that the vegetable will not store for long without spoilage since a higher water activity could enhance microbial activity, bringing about food spoilage
| [9] | Adepoju O. T. and Oyewole O. E. (2008). Nutritional Importance and Micronutrient Potencial of Two Non-Conventional Indigenous Green Leafy Vegetables from Nigeria. Agricultural Journal 3(5): 365, 2008. |
[9]
. For vegetables to be kept for a long time before use, the moisture content must be reduced to inhibit the autocatalytic enzymes
| [10] | Ejoh R. A., Nkonga D. V., Inocent G. and Moses M. C. (2007). Nutritional Components of Some Non-Conventional Leafy Vegetables Consumed in Cameroon. Pakistan Journal of Nutrition 6(6): 712-717, 2007. |
[10]
. Removal of moisture results in increased concentration of nutrients
| [11] | Ladan, M. J., Abubakar M. G. and Lawal M. (1997). Effect of solar drying on the nutrient composition of tomatoes. Nig. J. Renew. Energy, 5: 67-69. |
[11]
. Hot pepper has been reported to have varied moisture content of 81.8-89.6%
| [12] | Morris, A., Barnett, A., & Burrows, O. (2004). Effect of processing on nutrient content of foods. Cajanus, 37(3), 160-164. |
[12]
and 86.6%
| [13] | Zou, Y., Ma, K., & Tian, M. (2015). Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China. Food science and technology, 35, 659-663. |
[13]
.
2.1. Crude Protein
Proteins are essential organic compounds of high molecular weight found in all living tissues which synthesize them at one time or another. They are formed from much similar building units called amino acids. Proteins may be categorized based on factors such as solubility and shape. They are broadly divided in two groups namely: simply and conjugated. Simple proteins consist of only amino acids as building blocks whiles Conjugated proteins contain amino acids but in addition, a non-protein or prosthetic group which may be glycoprotein, lipoprotein, chromoprotein
| [14] | Silue D. (2009). Spider flower: An indigenous species with many uses. AVRDC – The World Vegetable Center Regional Center for Africa Duluti, Arusha, Tanzania. |
[14]
.
Results of a study by
| [15] | Osei S. (2003). Animal Nutrition-Lecture Notes. University of Education, Winneba. Faculty of Agriculture, Mampong-Ashanti. |
[15]
on nutrient values of three underutilized indigenous vegetables Vitex doniana Sweet, Adenia cissamploides Zepernick and Zanthoxylum zanthoyloides Herms, indicated their protein contents as 8.74, 8.5 and 6.12 %, respectively. Crude Protein content of 3.1-7.7 % has been reported for hot pepper
| [12] | Morris, A., Barnett, A., & Burrows, O. (2004). Effect of processing on nutrient content of foods. Cajanus, 37(3), 160-164. |
[12]
. On the other hand,
| [16] | Nnamani, C. V., Oselebe, H. O. and Agbatutu, A. (2009). Assessment of nutritional values of three underutilized indigenous leafy vegetables of Ebonyi State, Nigeria African Journal of Biotechnology Vol. 8(9), pp. 2321-2324, 4 May, 2009. |
[16]
reported protein content of 14.30 %-dry weight.
2.2. Dietary Crude Fibre
Dietary crude fibre is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Dietary crude fibre includes polysaccharides, oligosaccharides, lignin, and associated plants substances. It promotes beneficial physiological effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation. Dietary fibre may be classified into three major groups according to structure and properties. The groupings are cellulose, non-cellulose and lignin
| [17] | Hassan, M. K., Dann, E. K., Irving, D. E., & Coates, L. M. (2007). Concentrations of constitutive alk (en) ylresorcinols in peel of commercial mango varieties and resistance to postharvest anthracnose. Physiological and Molecular Plant Pathology, 71(4-6), 158-165. |
[17]
. Dietary fibre or foods containing a high amount of dietary fibre are very low in caloric content. Dietary fibre yields only 2-3 calories/g. Thus, a high fibre diet is recommended or weight reducing regimes
| [18] | Komal M. and Kaur A. (1992). Reviews: Dietary Fibre. Dieticians, Adopstat Clinic, 103- 104, Lady Ratan Medical Center, Bombay 400 021. Intl. J. Diab. Dev. Countries (1992), VOL. 12. |
[18]
. Mensah reported crude fibre content of
Amaranthus cruentus,
Corchorus olitorius and
Basella rubra as 1.8, 8.5 and 0.6 g/100 g D M respectively
| [19] | Mensah J. K., Okoli R. I., Ohaju-Obodo J. O. and Eifediyi K. (2008). Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria. African Journal of Biotechnology Vol. 7(14), pp. 2304-2309, 18 July, 2008. |
[19]
. Hot pepper has a crude fibre content of 1.3-1.4 %
| [12] | Morris, A., Barnett, A., & Burrows, O. (2004). Effect of processing on nutrient content of foods. Cajanus, 37(3), 160-164. |
[12]
. Emmanuel-Ikpeme
et al. also reported a fibre content of pepper to be 1.02% - 13.22%
| [20] | Emmanuel-Ikpeme, C., Henry, P., Okiri, O. A., Comparative evaluation of the nutritional, phytochemical and microbiological quality of three pepper varieties. Journal of Food and Nutritional Sciences. 2(3): 74-80(2014). |
[20]
.
2.3. Crude Fat Content
Dietary fats represent the most compact chemical energy available to man. They contain twice the caloric value of an equivalent weight of sugar. However, dietary fats should not be thought of solely as providers of unwanted calories as fats are as vital to cell structure and biological function as protein. Dietary fats provide the essential linoleic acid which seems to have both a structural and functional role in animal tissue. However, leafy vegetables are not noted for contributing significantly to the fat supply in foods
| [21] | Kummerow F. A. (2007). Fats in human nutrition. Department of Food Technology University of Illinoise, Urbana, Illinois. |
[21]
. It was also reported by
| [22] | Kwenin, W. K. J., Wolli M. and Dzomeku B. M. (2011). Assessing the nutritional value of some African indigenous green leafy vegetables in Ghana. Journal of Animal & Plant Sciences, 2011. Vol. 10, Issue 2: 1300-1305. |
[22]
that crude fat contents of 3.19%, 3.0%, 1.33% and 1.50% in Xanthosoma sagittifolia, Amaranthus cruentus, Talinum triangulare and Moringa oleifera respectively.
2.4. Ash Content
Ash is the inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents, which provides a measure of the total amount of minerals within a food. Higher ash content predicts the presence of an array of mineral elements as well as high molecular weight elements
| [22] | Kwenin, W. K. J., Wolli M. and Dzomeku B. M. (2011). Assessing the nutritional value of some African indigenous green leafy vegetables in Ghana. Journal of Animal & Plant Sciences, 2011. Vol. 10, Issue 2: 1300-1305. |
[22]
. Ejoh et al. reported that Vernonia amygdalina has ash content of 7.7 g/100 g
| [23] | Onot O. E., Umoh I. B. And Eka O. U. (2007). Effect of a Typical Rural Processing Meethod on the Proximate Compisition and Amino Acid Profile of Bush Mango Seeds (Irvinga gabonensis) Agriculture, Nutrition and Development Volume7 No. 1. 2007. |
[23]
. A study by
| [15] | Osei S. (2003). Animal Nutrition-Lecture Notes. University of Education, Winneba. Faculty of Agriculture, Mampong-Ashanti. |
[15]
on Zanthoxylum zanthoxyloides, Vitex doniana and Adenia cissampeliodes stated that Ash content of the test vegetables ranged from 8.10 - 6.30 %. Hot pepper has a Total Ash content of 2.1-3.0 %
| [12] | Morris, A., Barnett, A., & Burrows, O. (2004). Effect of processing on nutrient content of foods. Cajanus, 37(3), 160-164. |
[12]
. Ogunlade
et al. has also reported that the ash content of pepper to be (1.21 to 3.03%) in four
Capsicum species – which includes
C. frutescence (Cayenne and Bird pepper), and
C. annuum (Sweet and Bell pepper)
| [24] | Ogunlade, I., Alebiosu, A. A. and Osasona, A. I. (2012). Proximate, mineral composition, antioxidant activity, and total phenolic content of some pepper varieties (Capsicum species). Int. J. Biol. Chem. Sci. 6(5): pp 2221-2227. |
[24]
.
2.5. Carbohydrate
The term “carbohydrate” from the French “hydrate de carbon” was originally defined to include all organic compounds containing C, H and O with the latter occurring in the same ratio as in water (2:1) with the exception of deoxyribose with the formula C. The modern definition is that carbohydrates are polyhydroxy aldehydes or ketones and their derivatives and other compounds that yield them on hydrolysis. Carbohydrates are the most abundant organic material on earth and in vegetable matter may form 50-80 % of the dry matter in the form of non-starch polysaccharides including cellulose, hemicelluloses and lignin
| [14] | Silue D. (2009). Spider flower: An indigenous species with many uses. AVRDC – The World Vegetable Center Regional Center for Africa Duluti, Arusha, Tanzania. |
[14]
. Carbohydrate is the most important food energy provider among the macronutrients, accounting for between 40 and 80 percent of total energy intake. Foods containing carbohydrates are part of a healthful diet because they provide dietary fibre, sugars, and starches that help the body function well. The sugars and starches in foods supply energy to the body in the form of glucose, which is the preferred fuel for your brain and nervous system. It’s important to choose carbohydrates wisely
. Mensah
et al. reported carbohydrate content of
Amaranthus cruentu,
Cochorus olitorius and
Basella rubra as 7.0, 26.6 and 2.9 g/100 g DM respectively
| [14] | Silue D. (2009). Spider flower: An indigenous species with many uses. AVRDC – The World Vegetable Center Regional Center for Africa Duluti, Arusha, Tanzania. |
[14]
. Pepper has a carbohydrate 4.4-6.4 % as revealed by
| [12] | Morris, A., Barnett, A., & Burrows, O. (2004). Effect of processing on nutrient content of foods. Cajanus, 37(3), 160-164. |
[12]
with no specific carbohydrate requirements exist in humans
| [14] | Silue D. (2009). Spider flower: An indigenous species with many uses. AVRDC – The World Vegetable Center Regional Center for Africa Duluti, Arusha, Tanzania. |
[14]
.
2.6. Materials and Motheds
2.6.1. Materials
The fruits were selected according to uniformity of size and skin colour and fruits with defects or diseased were discarded. The fruits were randomly grouped into batches of ten. Fruits with uniform size, colour and no visible signs of defects were selected. A total of 165 fruits were randomly selected. 90 fruits were used to test for preservation methods. The fruits were then kept under ambient temperature ranging between 29.0°C -30.0°C.
2.6.2. Methods
A 3 x 3 factorial in a Completely Randomised Design (CRD) was used. Each treatment was replicated three (3) times. Factor one consists of the three varieties of pepper (African Bird eye, Yellow Lantern, Cayenne). Factor two consist of three methods of preservation (storage in room, storage in fridge and parboil and dry). The proximate composition of pepper involves analysing its moisture content, ash content, lipid (fat) content, protein content, and carbohydrate content. The following methods were used. The moisture content of pepper was determined using oven drying
| [26] | Chukwu, O. O., Nkwocha, A. M., & Anih, J. E. (2019). Proximate Composition of Pepperfruit (Dennettia tripetala) Seed. Journal of Food Quality, 2019. |
[26]
. The ash content was also determined by incinerating a known weight of the sample in a muffle furnace at high temperatures until complete ashing was obtained
| [27] | Bayogan, E. R, Salvila, R., Majomot, A. M. C and Acosta, J. (2017). Shelf life of two sweet pepper (capsicum annum) cultivars stored at ambient and evaporative cooling conditions. South Western Journal of Horticulture, Biology and Environmental, Vol. 8, No. 1: pp. 1-15. |
[27]
. The lipid content of pepper was determined using solvent extraction methods such as Soxhlet extraction with petroleum ether or hexane as applied by
| [28] | Ogbonna, J. N., Mordi, J. C., & Akubugwo, E. I. (2021). Proximate and Nutritional Composition of Capsicum chinense (Nigerian Pepper) Leaf.] |
[28]
. The protein content of pepper was determined using Kjeldahl method which involves combustion and nitrogen determination
| [29] | Dairo, F. A. S., Oshinaike, T., & Olanipekun, S. O. (2018). Proximate composition, mineral content and functional properties of capsicum chinense seeds.] |
[29]
. The carbohydrate content of pepper was determined by calculating the difference between 100% and the sum of moisture, ash, lipid, and protein contents
| [30] | Gbadamosi, S. O., Osundahunsi, O. F., & Fagbemi, T. N. (2016). Proximate composition and functional properties of Capsicum annuum (Bororo) seed flour. |
[30]
.
3. Results
3.1. Proximate Composition of Pepper
Table 1. Proximate Composition of C. Cayenne, C. Chinense and C. Frutescence.
Variety of pepper | Proximate Composition | |
Moisture | Ash | Fat | Protein | Fibre | Carbohydrate |
C. cayenne | 5.00 | 4.25 | 12.75 | 11.99 | 1.79 | 69.23% |
C. Chinense | 4.75 | 2.40 | 6.25 | 9.54 | 6.96 | 74.86 % |
C. frutescence | 3.00 | 3.90 | 4.50 | 11.76 | 1.53 | 78.22% |
The moisture level before storage ranged from 3.0% in Capsicum frutescence to 4.75% in Capsicum Chinense with C. chinense having 6.0%. Capsicum cayenne prior to storage had the highest ash content 4.25% of a similar effect as C. frutescence 3.90% but differed from that of C. chinense, which had the lowest ash level of 2.40%.
C. Chinense had fibre content of 6.96% as the highest. It differed from C. cayenne and C. frutescence of 1.79% and 1.52% respectively of similar effect prior to storage. Concering the fat content C. cayenne had the highest amount of 12.75% while C. frutescence had the lowest 4.50%. The effect of 4.50% was not different from 6.25% fat recorded in C. Chinense. For protein, C. cayenne, C. frutescence and C. Chinense had protein content of 11.99, 11.76 and 9.54 percent respectively. C. Chinense had fibre content of 6.96% as the highest. It differed from C. cayenne and C. frutescence of 1.79% and 1.52% respectively of similar effect prior to storage. For Carbohydrate the highest amount was recorded in C. frutescence 78.22%while the least, in C. cayenne (69.23%) with C. Chinense having 74.86% of carbohydrate.
3.2. Effect of Preservation Method on the Proximate of Pepper
Table 2. The interaction effect of variety and method of preservation on the proximate composition of pepper.
Variety of Pepper*Method of Preservation | Moisture (%) | Ash (%) | Fat (%) | Protein (%) | Fibre (%) | CHO (%) |
C. cayenne*storage in room | 9.50 d | 3.75 e | 10.71 a | 14.64 b | 4.46 e | 56.94 g |
C. cayenne*storage in fridge | 10.50 c | 2.99 h | 9.06 c | 10.65 f | 3.48 g | 63.32 d |
C. cayenne*parboiled | 11.50 a | 3.49 f | 7.48 e | 10.21 g | 4.05 f | 63.04 e |
C. chinese*storage in room | 5.50 f | 2.67 i | 9.98 b | 11.98 e | 3.10 h | 66.86 b |
C. chinese*storage in fridge | 7.00 e | 3.05 g | 8.22 d | 12.87 c | 3.50 g | 65.36 c |
C. chinese*parboiled | 5.50 f | 3.99 d | 4.72 f | 12.87 c | 4.63 d | 68.09 a |
C. frutescence*storage in room | 10.50 c | 8.04 a | 3.82 g | 15.09 a | 8.93 b | 53.62 i |
C. frutescence*storage in fridge | 11.30 b | 5.19 c | 3.16 h | 12.43 d | 5.16 c | 62.31 f |
C. frutescence*parboiled | 11.50 a | 5.53 b | 4.56 f | 10.65 f | 11.70 a | 55.99 h |
Lsd (0.01) | 0.106 | 0.06 | 0.51 | 0.05 | 0.06 | 0.06 |
CV | 0.32 | 0.39 | 2.08 | 0.12 | 0.29 | 0.03 |
Moisture content
The results on moisture content due to interaction effect of pepper variety and method of preservation showed a distinct difference (p<0.01) among the means. Moisture content was highest (11.50%) when C. cayenne and C. frutescence were parboiled and dried. The least (5.50%) was recorded in C. chinense when either stored open in room or parboiled and dried. C. cayenne and C. frutescence had same moisture level of 10.50% when stored in fridge and room respectively. Their mean effect was lower to 11.30% recorded in C. frutescence stored in fridge but higher than 9.50% and 7.00% observed in C. cayenne and C. chinense when stored in room and fridge respectively
Ash content
The results on ash content of pepper due to interaction effect of varietal variation and method of preservation also showed a distinct difference (p<0.01) in the means. That is, the treatment samples had ash level of a distinct effect. Ash content was highest (8.04%) when C. frutescence was stored in room but lowest (2.67%) in C. chinense, also stored in room. The ash content in C. frutescence was 5.53% and 5.19% when parboiled and dried, and stored in fridge respectively. Their effect varied from the 3.90% recorded in C. chinense when parboiled and dried, 3.75% and 3.49% of C. cayenne stored in room and, parboiled and dried as well as 3.05% and 2.99% in C. chinense and C. cayenne respectively when stored in fridge.
Fat content
Significant difference (p<0.01) was observed in the fat content of pepper due to effect of interaction between variety and method of preservation. Fat content was highest (10.71%) in C. cayenne when stored in room but, lowest (3.16%) in C. frutescence stored in fridge. They varied significantly from each other with regards to their effect and also, against the rest of the treatment means.
C. chinense had 9.98% fat, the second highest when also store in room, followed by C. cayenne (9.06%) and C. Chinese (8.22%) when stored in fridge, C. cayenne (7.48%), C. chinense (4.92%) and C. frutescence (4.56%) when parboiled and dried, and C. frutescence (3.82%) when stored in room.
Protein content
The effect of interaction between the variety and method of preservation influenced a significant variation in the protein content of the pepper samples. The protein levels ranged from 10.21% in C. cayenne parboiled and dried to 15.09% in C. frutescence stored in room.
C. cayenne when kept under room storage had 14.64% protein higher in value than 12.87% observed in C. chinense when either stored in fridge or parboiled and dried. Likewise, the protein value in C. frutescence (12.43%) was higher than the amount observed in C. chinense (11.98%) stored in room as well as C. cayenne and C. frutescence kept in fridge and, parboiled and dried respectively.
Fibre content
Fibre content varied significantly (p<0.01) among the pepper samples as result of the interaction effect between variety and method of preservation. The fibre content ranged from 3.10% in C. chinense to 11.77% in C. frutescence when stored in room and parboiled and dried respectively.
Also, C. frutescence recorded 8.93% and 5.61% fibre content of a varied effect when stored in room and in fridge respectively. Parboiled C. chinense when dried had 4.63% fibre and it differed from C. cayenne with 4.46% and 4.05% when stored in room, and preserved by parboiling and dried. No difference was observed in the fibre content when C. chinense and C. cayenne were stored in fridge with 3.50 and 3.48 percent fibre.
Carbohydrate content
There was a significant difference (p<0.01) in the carbohydrate content of pepper as a result of the interaction of the treatment factors. The amount was highest (68.09%) in C. chinense when it was parboiled, dried and stored in room. It was however lowest (53.62%) in C. frutescence when stored in room. All the treatment samples varied from one another in terms of their effect.
Also, C. chinense in room and fridge had 66.86% and 65.36% carbohydrate in turns greater in effect than rest of the treatment samples. C. cayenne recorded 63.32% when kept in fridge, 63.04% when parboiled and 56.94% when stored in room. C. frutescence when preserved in fridge had 62.31% but, 55.99% when parboiled, dried and stored in room.
4. Discussion
The study showed moisture content in pepper differs with respect to difference in the variety. Hence, different variety of pepper has moisture level of a vary effect. A similar outcome is observed in the
| [20] | Emmanuel-Ikpeme, C., Henry, P., Okiri, O. A., Comparative evaluation of the nutritional, phytochemical and microbiological quality of three pepper varieties. Journal of Food and Nutritional Sciences. 2(3): 74-80(2014). |
[20]
study.
There was also variability in the amount of moisture in fresh pepper before, and after storage. The amount of moisture increased in the pepper varieties except for
Capsicum chinense when kept preserved for some period. This occurrence may be as results vary rate of reaction of the varieties to storage condition.
The moisture content in pepper, based on the study ranged from 5.50% to 11.50% depending on treatment applied. For instance, C. chinense had the lowest moisture level when stored fresh under room condition or when parboiled, dried and stored. C. cayenne and C. frutescence on the hand were observed to contain the highest moisture level of similar effect when parboiled, dried and stored. The outcome indicates pepper reacts differently to the treatment(s) with regards to level of moisture.
The results on the preservation methods indicated that storage in fridge had a high impact on pepper as it influenced very high moisture retention unlike when pepper was stored preserved in room condition. The variation may be due to the storage condition such as the temperature, relative humidity and vapour pressure deficit (VPD)
| [26] | Chukwu, O. O., Nkwocha, A. M., & Anih, J. E. (2019). Proximate Composition of Pepperfruit (Dennettia tripetala) Seed. Journal of Food Quality, 2019. |
[26]
. Hence, the low moisture level as observed when storage was done under room condition is as a result of a possibly high temperature, low relative humidity and high VPD. And high moisture level effect observed in pepper when in fridge occurred due to constant cooling effect and high moisture retention effect. This in effect, maintains freshness of fresh produce for much long.
The treatment factors; variety and method of preservation singly and interactively had a significant (p<0.01) effect on the ash content of pepper. From the results, ash content in pepper ranged from 2.67% in
C. chinense to 8.04% in
C. frutescence when stored fresh under room condition.
| [24] | Ogunlade, I., Alebiosu, A. A. and Osasona, A. I. (2012). Proximate, mineral composition, antioxidant activity, and total phenolic content of some pepper varieties (Capsicum species). Int. J. Biol. Chem. Sci. 6(5): pp 2221-2227. |
[24]
reported low ash levels (1.21 to 3.03%) in four
Capsicum species – which includes
C. frutescence (Cayenne and Bird pepper), and
C. annuum (Sweet and Bell pepper).
Analysis on the fresh pepper samples prior to treatment application and storage indicated a very high ash level in
C. cayenne whose effect was not different from
C. frutescence.
C. chinense was low in ash and its effect differed. The ash level was 2.40% to 4.25%. After being preserved for a period of time, the ash level dipped in
C. cayenne but increased in the rest of assessed varieties. And the amount was highest in
C. frutescence but lowest in
C. chinense. The outcome suggests that, pepper may either increase or decrease in ash level depending on the variety when kept preserved for some period of time. The ash content in the pepper samples were noted to range from 2.67% to 8.04%. This level was lower than the amount (9.78% to 16.77%) reported by
| [19] | Mensah J. K., Okoli R. I., Ohaju-Obodo J. O. and Eifediyi K. (2008). Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria. African Journal of Biotechnology Vol. 7(14), pp. 2304-2309, 18 July, 2008. |
[19]
in three pepper varieties;
C. annuum, C. genus and
C. frutescence. In their report, they observed
C. frutescence being richer in ash content than the other two varieties studied.
Preserving fresh pepper under room condition had a positive effect and yielded higher ash level as compared to when kept in fridge. But this also depends a lot on the variety of pepper. For instance, C. frutescence recorded the highest ash level when kept preserved in room. However, under the same room condition, C. chinense had the lowest ash level.
There was significant difference (p<0.01) in the fat content of pepper due to the single and interactive effect of the variety and method of preservation. As regards to the effect in differences in the variety of pepper, fat content of fresh pepper ranged from 4.50% in C. frutescence to 12.75% in C. cayenne prior to any treatment application. Both varieties of pepper in storage however had 3.85% and 9.08% fat respectively. Therefore, a dip in ash level of pepper may occur when stored for some period of storage. C. chinense however reacted differently as its fat content increased.
Preserving the fat level in fresh pepper by storage in room was most effective. This is based on the fact that samples kept under this condition largely recorded the highest fat content while pepper samples that were parboiled, dried and stored in room had significantly, the lowest fat levels. The extent of heating and length of time during parboiling may contribute the low-fat level. Parboiling, as preservation method is done on the principle of applying heat (of a specifically high temperature) shortly to alter or/and stop the enzymatic reaction or metabolic processes of the living produce. The heating may have cause fat to be volatile and influence a loss in the level.
On the impact of the interaction of the treatment factors on the pepper, it was noted that fat level of the pepper samples varied. The means ranged from 3.16% in
C. frutescence to 10.71% in
C. cayenne when kept in fridge and preserved fresh under room condition respectively. The difference in the mean values of the fat was as result of the combined effect and also, the variation in the reaction of the varieties to the preservation methods. It may be deduced from the results; specific pepper variety could react and record different fat levels of a significant effect when subjected to different method of preservation.
| [19] | Mensah J. K., Okoli R. I., Ohaju-Obodo J. O. and Eifediyi K. (2008). Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria. African Journal of Biotechnology Vol. 7(14), pp. 2304-2309, 18 July, 2008. |
| [10] | Ejoh R. A., Nkonga D. V., Inocent G. and Moses M. C. (2007). Nutritional Components of Some Non-Conventional Leafy Vegetables Consumed in Cameroon. Pakistan Journal of Nutrition 6(6): 712-717, 2007. |
[19, 10]
findings have indicated that, the pepper’s fat could be lower as compared to the currents study with 2.1% - 5.06%, 0.35% - 1.75% and 1.52% - 2.87% respectively. Some several factors such varietal variations, processing methods, packaging and storage may account for the variations in the amount of fat.
Literature has shown vary level of protein recorded in pepper for which varietal variation contributes significantly to such variations
| [19] | Mensah J. K., Okoli R. I., Ohaju-Obodo J. O. and Eifediyi K. (2008). Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria. African Journal of Biotechnology Vol. 7(14), pp. 2304-2309, 18 July, 2008. |
| [24] | Ogunlade, I., Alebiosu, A. A. and Osasona, A. I. (2012). Proximate, mineral composition, antioxidant activity, and total phenolic content of some pepper varieties (Capsicum species). Int. J. Biol. Chem. Sci. 6(5): pp 2221-2227. |
[19, 24]
. As regards to the current study, protein content of pepper was singly and interactively affected by difference in variety and method of preservation. The amount ranged from 10.21% in
C. cayenne to 15.09% in
C. frutescence which is more than 2.64% - 3.51% reported by
| [10] | Ejoh R. A., Nkonga D. V., Inocent G. and Moses M. C. (2007). Nutritional Components of Some Non-Conventional Leafy Vegetables Consumed in Cameroon. Pakistan Journal of Nutrition 6(6): 712-717, 2007. |
[10]
but similar to 9.63% - 11.97% and 8.2% - 11.22%
| [19] | Mensah J. K., Okoli R. I., Ohaju-Obodo J. O. and Eifediyi K. (2008). Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria. African Journal of Biotechnology Vol. 7(14), pp. 2304-2309, 18 July, 2008. |
[19]
. The outcome suggests
C. frutescence is naturally rich in protein content as compared to the rest of the pepper varieties assessed. Also, the lowest and highest protein values were attained
when preservation was done by parboiling, and storage in room respectively. This suggests that, protein content is highly preserved in pepper at fresh state when stored under room condition.
Fresh C. cayenne and C. frutescence were similar in protein but differed from C. chinense prior to storage. And their protein levels increased during storage except for C. cayenne – which was of lowest protein. C. frutescence however, had the highest protein content. Hence, storage effect on pepper is significant and there is the tendency for C. chinense and C. frutescence to increase their protein levels. This may due to a slow but steady ripening process observed in them – making available more protein content as compared to what is noted in C. cayenne.
There was a change in the protein per a specific pepper variety when subjected to the different methods of preservation. Similarly, protein varied with a significant effect when the three pepper varieties were preserved using a specific kind of preservation. This shows that, the quantity of protein in pepper could either vary depending on the variety or how it is preserved. Also, a change may occur due to the interaction effect.
The treatment samples’ fibre varied significantly (p<0.01) due to effect of the variety and method of preservation singly and interactively. The fibre content of pepper ranged from 3.10% to 11.77% in
C. Chinese and
C. frutescence when stored fresh in room and parboiled respectively. The level falls within 1.02% - 13.22% observed by
| [19] | Mensah J. K., Okoli R. I., Ohaju-Obodo J. O. and Eifediyi K. (2008). Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria. African Journal of Biotechnology Vol. 7(14), pp. 2304-2309, 18 July, 2008. |
[19]
but lower and higher than 29.26% - 33.17%
| [18] | Komal M. and Kaur A. (1992). Reviews: Dietary Fibre. Dieticians, Adopstat Clinic, 103- 104, Lady Ratan Medical Center, Bombay 400 021. Intl. J. Diab. Dev. Countries (1992), VOL. 12. |
[18]
and 2.37% - 4.71%
| [10] | Ejoh R. A., Nkonga D. V., Inocent G. and Moses M. C. (2007). Nutritional Components of Some Non-Conventional Leafy Vegetables Consumed in Cameroon. Pakistan Journal of Nutrition 6(6): 712-717, 2007. |
[10]
.
The results on the effect of interactions of the treatment factors showed a difference in the varieties when they were subjected to a specific method of preservation except in the case of C. Chinese and C. cayenne when preserved fresh in fridge. The similarity may be due to an equal response of both varieties to cooled condition on fibre level. Also, each of the variety had diverse fibre content when preserved by use of the different preservation methods.
Preservation had a significant impact and could increase fibre content depending on the approach. For instance, parboiling largely enhanced fibre level especially C. frutescence. But a significantly low fibre was noted in the same variety when it was preserved in fridge. The fibre content of C. cayenne and C. frutescence were very low and not different in effect unlike C. Chinese, based on the baseline analysis. That is, a very freshly C. Chinese variety is good in fibre until when kept for some time. And after a period of storage, the sole effect of varietal variation revealed C. frutescence is a fibre rich variety as compared to C. cayenne and C. Chinese whose levels were largely low.
The carbohydrate content of pepper ranged from 53.62% to 68.09% with regards to the interaction effect. Carbohydrate was highest in C. Chinese when parboiled but lowest in C. frutescence when kept fresh in room. The levels significantly varied among the treatment samples. The interaction effect also indicated each variety varied in the amount of carbohydrate when subjected to the various preservation methods. Similarly, the pepper varieties differed in the nutrient level when they subjected to a specific preservation method.
Preservation of fresh pepper in fridge largely influenced very high carbohydrate content. For instance, C. cayenne and C. frutescence individually had high level of carbohydrate when preserved in fridge as compared to the rest of the methods. However, under room condition the carbohydrate level in pepper was largely low. This occurred in each of the variety except for C. Chinese (with respect on the interaction effect).
According to the varietal effect after storage, Capsicum Chinese is observed to be very high in carbohydrate unlike C. frutescence. This occurrence did not change with effect of preservation on them (with reference to the interaction effect). However, the baseline results proved otherwise – C. frutescence was very high in carbohydrate at a very fresh state. Varietal difference of the varieties hence had a significant impact. A lost occurred in the value of carbohydrate after storage.
5. Conclusion
In fact, this study has revealed the effect of storage on the proximate composition of pepper that underscores the importance of proper storage conditions to maintain its quality and nutritional integrity. Ideal storage conditions for pepper include cool, dry, and dark environments to minimize moisture absorption, prevent lipid oxidation, and inhibit microbial growth. From this study, the findings have revealed that pepper in room storage condition provide a good source of fat, protein and carbohydrate for C. chinense. Parboil storage condition has also proved to be a good source of carbohydrate.
6. Recommendations
The existence of variation proximate composition of pepper as result of different temperature condition gives a clear caution on how the pepper should be stored. It is therefore, recommended that irrespective of the variety and storage conditions regular monitoring of stored pepper for signs of deterioration and adherence to recommended storage practices are essential for preserving its nutritional quality due to the moisture content.
Abbreviations
DM | Dry Matter |
g | Grams |
c | Capsicum |
sp | Species |
C, H and O | Carbom, Hydrogen and Oxygen |
Author Contributions
Gyamfi Austin Christopher is the sole author. The author read and approved the final manuscript.
Conflicts of Interest
Author declared that this work is sole financed by author and therefore, this article is not affiliated to any organisation which may not have any conflicts of interest by the academic community or organisation. In this case I declare no conflicts of interest.
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APA Style
Gyamfi, A. C. (2024). Effects of Preservation Methods on the Proximate Composition of Three Varieties of Pepper. International Journal of Nutrition and Food Sciences, 13(6), 312-319. https://doi.org/10.11648/j.ijnfs.20241306.18
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Gyamfi, A. C. Effects of Preservation Methods on the Proximate Composition of Three Varieties of Pepper. Int. J. Nutr. Food Sci. 2024, 13(6), 312-319. doi: 10.11648/j.ijnfs.20241306.18
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Gyamfi AC. Effects of Preservation Methods on the Proximate Composition of Three Varieties of Pepper. Int J Nutr Food Sci. 2024;13(6):312-319. doi: 10.11648/j.ijnfs.20241306.18
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@article{10.11648/j.ijnfs.20241306.18,
author = {Austin Christopher Gyamfi},
title = {Effects of Preservation Methods on the Proximate Composition of Three Varieties of Pepper
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {13},
number = {6},
pages = {312-319},
doi = {10.11648/j.ijnfs.20241306.18},
url = {https://doi.org/10.11648/j.ijnfs.20241306.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241306.18},
abstract = {Pepper is a vital commercial crop, cultivated for vegetable, spice, and value-added processed products. It is an important constituent of many foods, adding flavour, colour, minerals and vitamins A and C, therefore, indispensable to Ghana and world food industries. Proximate analysis of food is very critical in the food science that determine the composition of any food substance. It is through the proximate analysis that nutritional assessment on moisture, ash, crude protein crude fat and crude fibre are made. Essentially, proximate analysis allows manufacturers to maintain quality control. This study aimed at determining the effects of preservation on the proximate composition of three varieties of pepper (Capsicum frutescence, Capsicum cayenne and Capsicum chinense) in the Bibiani Municipality of the Western North Region. The study was laboratory experiment. From the findings it was revealed that the pepper stored under room temperature was noted for good protein (14.64%), ash (8.04%) and fat (10.71%) and carbohydrate (68.09% while parboiling pepper and drying influence a very high fibre (11.50%) content, and retain good amount of ash (5.53%), carbohydrate (68.09%) with poor fat (4.56%) and protein (10.21%) content. It was also observed that the ash content of pepper due to interaction effect of varietal variation and method of preservation also showed a distinct difference (p<0.01) The effect of interaction between the variety and method of preservation influenced a significant variation in the protein content of the pepper samples. The study showed moisture content in pepper differs with respect to difference in the variety. Hence, different variety of pepper has moisture level of a vary effect.
},
year = {2024}
}
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TY - JOUR
T1 - Effects of Preservation Methods on the Proximate Composition of Three Varieties of Pepper
AU - Austin Christopher Gyamfi
Y1 - 2024/12/16
PY - 2024
N1 - https://doi.org/10.11648/j.ijnfs.20241306.18
DO - 10.11648/j.ijnfs.20241306.18
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 312
EP - 319
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20241306.18
AB - Pepper is a vital commercial crop, cultivated for vegetable, spice, and value-added processed products. It is an important constituent of many foods, adding flavour, colour, minerals and vitamins A and C, therefore, indispensable to Ghana and world food industries. Proximate analysis of food is very critical in the food science that determine the composition of any food substance. It is through the proximate analysis that nutritional assessment on moisture, ash, crude protein crude fat and crude fibre are made. Essentially, proximate analysis allows manufacturers to maintain quality control. This study aimed at determining the effects of preservation on the proximate composition of three varieties of pepper (Capsicum frutescence, Capsicum cayenne and Capsicum chinense) in the Bibiani Municipality of the Western North Region. The study was laboratory experiment. From the findings it was revealed that the pepper stored under room temperature was noted for good protein (14.64%), ash (8.04%) and fat (10.71%) and carbohydrate (68.09% while parboiling pepper and drying influence a very high fibre (11.50%) content, and retain good amount of ash (5.53%), carbohydrate (68.09%) with poor fat (4.56%) and protein (10.21%) content. It was also observed that the ash content of pepper due to interaction effect of varietal variation and method of preservation also showed a distinct difference (p<0.01) The effect of interaction between the variety and method of preservation influenced a significant variation in the protein content of the pepper samples. The study showed moisture content in pepper differs with respect to difference in the variety. Hence, different variety of pepper has moisture level of a vary effect.
VL - 13
IS - 6
ER -
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