Nutritional value of Turkey Berry

Abstract

The study determined the amount of selected nutrients in the fruits of Turkey berry(Solanum torvum sw.) and any significant difference(s) heathad on nutrient content. Samples of Turkey berries were bought from the market, cleaned, ground (raw, boiled or roasted) and tested. Results were then analysed using means, percentages and ANOVA. A survey was also conducted to ascertain the level of consumption and knowledge froma sample of pregnant women inCape Coast Metropolis. Proximate analysis of the Turkey berries showed high levels of minerals such as potassium, iron, calcium, phosphorus and magnesium but low levels of major nutrients such as carbohydrates, fats and protein. However,the percentages Daily Value of most nutrients were high with the exception of carbohydrate (3.86%). Boiling caused a significant decrease in most of the nutrients in the Turkey berries(potassium and iron decreased from 1673.67mg to 1527.87mg and 18.30 to 17.07mg subsequently) with the exception of Fibre (p=.06). From the survey, it was ascertained that 90% of pregnant women in the Cape Coast Metropolis consumeTurkey berries. However between 65% and 84% of the respondents reported have little knowledge on the nutritional value of Turkey berries.A conclusion was drawn that Turkey berries is nutritious. It was also concluded that boiling affects the nutritional value of Turkey berry. Therefore it was recommended that 100g or more may be consumed daily and if possible in the raw state. Pregnant women should increase their consumption of Turkey berry in the right way to enable them meet their extra iron requirement