Lectin assessment on fresh, sweet potatoes, boiled and roasted Department:Biochemistry By: Headboy Project ID: 6930 Rating: (5.0) votes: 1 Price:₦2000 Get the Complete MaterialAbstractThis study is an investigation into evaluating and quantifying the lectin content of sweet potatoes in their Fresh, Boiled and Roasted state. The research was conducted using the colorimetric method as reported in the Manual of Food Quality (AOAC, 2014). Experiment carried out during the study indicates that fresh, boiled, and roasted sweet potatoes which have the value of sample A[fresh sweet potatoes]0.92, sample B[boiled sweet potatoes]0.010 and sample C[roasted sweet potatoes]0.047. The result of the study confirmed the level of lectin is minimal in boiled sweet potatoes, very high in fresh sweet potatoes and also high in roasted sweet potatoes but not as high in its fresh state. When lectin is consumed in it active state can have a negative side effect, eating sweet potatoes with a high amount of lectin is not advisable, because lectin is most potent in its high state. ...Preview Download Preview +Other Biochemistry project topics and materials you might be interested in»Phytochemical and nutritive composition of fluted pumpkin»Determination of ascorbic acid in selected fruits mango, orange and pineapple using spectro-photometric method»Comparative evaluation of heavy metal loads in some selected soft drinks in Owerri, Imo state»Antilipidemic effect of water (H2O) extract of desmodium velutinum leaves on albino Wistar rats»The effect of water extract of cola nitida pod on lipoprotein concentrations of albino Wistar rats»Preliminary investigation on effects of burantashi extract on lipoproteins of albino male and female whistar rats»The extraction of manganese (iv) ion from aqueous media using 1-phethyl-3-methyl pyrazolone-5»Nutritive value, anti-nutrient and mineral composition of cashew nut (Anacardium Occidentale)»Evaluation of the immunomodulatory effect of oral administration of the methanol extract of gongronema latifolium (utazi) in wistar albino rats»Comparative study on the free radical scavenging potential of turmeric and beetroot»Phytochemicals and minerals analysis of rosary pea (Abrus Precatorious leaves)»Determination of total petroleum hydrocarbons in Niger river»Qualitative phytochemical and gas chromatography mass spectrometry GCMS of Nhexane extracted leaves of sabicea calycina»Charges in the concentration of nitric oxide in the serum gills brain liver and kidney of clarias gariepinus exposed to glyphosatebased herbicide»Hydrogen peroxide scavenging activities and reducing power of various fruits juice in Yenagoa