Browsing by Author "OLEKA-ARIWODO, Chiamaka Jennifer"

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    ASSESSMENT OF THE QUALITY ATTRIBUTES OF BIOTRANSFORMED IPOMEA INVOLUCRATA LEAVES
    (Covenant University Ota, 2025-09) OLEKA-ARIWODO, Chiamaka Jennifer; Covenant University Dissertation
    The need for functional foods has found interest in underutilised leaves with potential health benefits. An underutilised plant, Ipomoea involucrata was used for this study while Amaranthus hybridus served as the control leaves for monitoring the edible status of the experimental leaves. The aim of this research is to assess the quality attributes of Ipomoea involucrata processed with a specific probiotic-aided fermentation into health-beneficial edible vegetable. I. involucrata leaves were collected, dried, and then submerged in LAB fermentation for 0, 24, 72, and 120 hours aseptically. Post fermentation test includes nutrition analyses (including mineral content), pH, antioxidant qualities, enzymatic tests, while vitamins and phytochemicals were determined by HPLC. According to the results, the pH of both plants decreased significantly (p < 0.05). Bacterial counts increased across all fermentation days in both plants. In I. involucrata, nutritional analysis showed a significant increase in carbohydrate and Ash, but a decrease in moisture and crude fiber. FRAP results were maintained, whereas DPPH scavenging capacity and protein content fluctuated across all fermentation days. LDH activity significantly reduced before increasing again, while α-amylase activity generally increased during the 5-day fermentation. In vitamin profiles, By Day 5, vitamin A, vitamin B2 reduced, while an increase in vitamin B9 were noticed. In I. involucrata, vitamin C increased on Day 3, whereas vitamin E initially dropped. According to the phytochemical analysis, rutin, catechin, resveratrol and kaempferol decreased, while the phenolic compounds like epicatechin and ellagic acid increased. Saponins revealed that stevioside increased and ginsenosides fluctuated. Mineral analysis significantly decreased in heavy elements including lead and cadmium. In this study, LAB fermentation improved the phytochemical and nutritional profile of I. involucrata, mainly by enriching bioactive substances, modifying vitamins and enzymes, and reducing toxic metals.