Brief Introduction

Vegetables form an integral part of the meals of people all over Nigeria and across. Invariably, vegetables present a rich source of vitamins, minerals, fiber, and protein. The selection of a particular vegetable for inclusion in the diet depends on a number of factors such as nutrient composition, texture, and price (Eyo Es et al., 1983).

There are some less commonly used and inexpensive leafy vegetables whose nutritive potentials have not yet been adequately studied. One of such is the leaf of Pterocarpus mildbraedii.

Pterocarpus mildbraedii (local names: Ora, Igbo; Mkpa or mkpafere, Efik/Ibibio) thrives mainly in a forest environment (Olorode O, 1984) the mature plant can attain a height of about twenty-four meters. The leaves possess a glabrous common stalk, 10-20cm long, usually with five to nine leaflets in alternate but sometimes opposite arrangement.

The upper leaflets are rather elongated abruptly acuminate and round at the base whereas the lower leaflets are more ovate (Keay RWJ et al, 1964). The leaves are light green in colour when young but become deep green upon maturity.

Table of Content

Title page
Certification
Dedication
Acknowledgment
Abstract
Table of content

CHAPTER ONE
1.0 Introduction
1.1 Literature review
1.2 Pterocarpus mildbraedii
1.3 Common names
1.4 Classification
1.5 Description/Features
1.6 Cultivation
1.7 Propagation
1.8 Distribution
1.9 Nutritional value
1.10 Edible uses
1.11 Medicinal uses
1.12 Other uses
1.13 Storage
1.14 Side effects
1.15 Life span
1.16 Vitamin A
1.17 Beta-carotene
1.18 Importance/Effectiveness of Beta-carotene
1.19 Mode of actions
1.20 Interactions with medications
1.21 Interactions with food
1.22 Vitamin C
1.23 Biological significance
1.24 Absorption, Transportation, and Excretion
1.25 Deficiency
1.26 Role in mammals
1.27 Role in plants
1.28 Testing for ascorbate levels in the body
1.29 Adverse effects
1.30 Heating/cooking effects in vitamin c
1.31 Other nutrients contained in Pterocarpus mildbraedii

CHAPTER TWO
2.0 Materials and methods
2.1 Experimental materials and equipment
2.2 Experimental chemicals
2.3 Sample collection
2.5. Principle of test
2.5. Sampling preparation
2.6 Preparation of specific molarities of the reagents needed.
2.6.1 Iodine solution
2.6.2 Starch indicator solution
2.7 Titration
2.8 Spectrophotometric determination of vitamin A
2.8.1 Procedure

CHAPTER THREE
3.0 Results

CHAPTER FOUR
4.0 Discussion and Conclusion
References
Appendix