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2010 (Vol. 2, Issue: 1)
Article Information:

Estimation of Thiamin and Ascorbic Acid Contents in Fresh and Dried Hibiscus sabdarriffa (Roselle) and Lactuca sativa (Tettuce)

S. Sarkiyayi and H. Ikioda
Corresponding Author:  sarkiyayi shehu 

Key words:  Ascorbic acid, Hibiscus sabdarriffa, Lactuca sativa, Thiamin, vegetables, vitamins,
Vol. 2 , (1): Page No: 47-49
Submitted Accepted Published
2009 November, 02 2009 December, 03 2010 January, 10
Abstract:

The utilization of locally available vegetables is limited due to lack of information and knowledge on their nutritive values. The thiamin and ascorbic acid content of both fresh and dried leaves of Hibiscus sahdarriffa and Lactuca sativa was investigated. The result revealed that the thiamin content of dried and fresh Hibiscus sabdarrjffa was 0.00194mg/g and 0.75mg/g respectively. The thiamin content of dried and fresh Lactuca sativa were 0.00139mg/g and 15.08mg/g respectively. The ascorbic acid content of dried and fresh Hibiscus sahdarrjffa were 0.0736mg/g and 0.1802mg/g respectively. The ascorbic acid contents of dried and fresh Lactuca sativa were 0.0319mg/g and 0.11095mg/g respectively. All the values obtained w ere found to be below the recommended daily intake. The analysis revealed that Hibiscus sahdarrjffa contained higher amount of ascorbic acid in both dried and fresh leaves than Lactuca saliva. The comparative analysis also revealed that Hibiscus sabdarriffa has higher nutritive values of the vitamins than lettuce. It is there fore recommended that vegetables should be cooked fresh so as to retain their vitamin contents.
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  Cite this Reference:
S. Sarkiyayi and H. Ikioda, 2010. Estimation of Thiamin and Ascorbic Acid Contents in Fresh and Dried Hibiscus sabdarriffa (Roselle) and Lactuca sativa (Tettuce).  Advance Journal of Food Science and Technology, 2(1): Page No: 47-49.
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