PROXIMATE ANALYSIS AND TOTAL REDUCING SUGAR IN SELECTED VEGETABLES (CARROT, BANANA AND IRISH POTATOES)
Abstract
The percentage level of reducing sugar and proximate properties in some selected vegetables such as banana, Irish potatoes and carrot were carried out using standard method. The reducing sugar was analyzed using uv-visible spectrophotometry. From the result, banana recorded the highest percentage level of reducing sugar (7.34±0.093) while carrot recorded the lowest reducing percentage level of reducing sugar (2.24±0.098). The three samples (banana, carrot and Irish potatoes) recorded same level of proximate properties which ranged from (80.25±0.031in carrot to 11.15±0.041 in Irish potatoes). The highest percentage ash was recorded in carrot with (4.23±0.033 in carrot and1.11±0.034 in banana) the highest percentage protein was recorded (8.25±0.037 in Irish potatoes and 0.95±0.053 in carrot) the highest percentage lipids was recorded (2.44±0.034 in Irish potatoes and 0.17±0.022 in banana) the highest percentage carbohydrate was recoded (77.24±0.051 in Irish potatoes and 10.85±0.071 in carrot) the highest percentage fiber was recorded was (1.46±0.043 in carrot and 0.74±0.034 in banana). All the result obtained in this study were within acceptable limits.
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