Eggplant is the fifth economically most important vegetable in Solanaceae family after tomato, potato, chili, and tobacco. Apart from well-cultivated brinjal or aubergine eggplant (Solanum melongena L.), two other underutilized species, African (S. macrocarpon L.) scarlet aethiopicum were also cultivated with local importance where leaves fruits are used for food medicinal purposes. The major o...

In this study, ZnO, SnO2 and their composite (ZnO-SnO2) were synthesized by green route using aqueous extract of Solanum macrocarpon fruit used for the photo-reduction hexavalent chromium. The synthetic involved a two-step procedure, induced temperature via calcination at 350 600 °C. was prepared treatment mixture precursor compounds to up 800 °C, extension 1000 resulted in emergence ZnO-SnO2-Z...

Eggplant leaves (Solanum macrocarpon) are rich in nutrients which unfortunately lost during cooking. To reduce micronutrients losses and enhance antioxidant potentialities, they were cooked water for 30 minutes with onion, ginger Guinea pepper. The analyzes focused on the determination of vitamin C, β-carotene, phenolic compounds, free radical-scavenging lipid peroxidation inhibitory act...

Climacteric fruits (banana, apple, pear, avocado, garden egg and mango) are actually eaten when ripen; but is not palatable ripens decreases demand. Influence of packaging material rates potassium permanganate (KMnO4) on postharvest ripening was evaluated to access the interactive effect KMnO4 in delaying ripening. Two materials; polythene jute bags, at 0g, 3g, 6g 9g were used. The experiment a...