Effect of Preservation Method on the Nutritional Composition of Capsicum Chinense (scotch Bonnet Pepper) Fruit Commonly Found in Kano, Nigeria

Student: Abdulfatai Adeiza Usman (Project, 2025)
Department of Biochemistry
Bayero University, Kano, Kano State

Abstract

The preservation of perishable agricultural produce, such as Scotch bonnet pepper (Capsicum chinense), is essential for maintaining its nutritional value, extending shelf life, and reducing post-harvest losses. This study evaluates the impact of different preservation methods (blanching and sun drying) on the nutritional composition of Capsicum chinense commonly found in Kano, Nigeria. Proximate analysis, mineral content (Cr, Cu, Fe, K, Mn, Na, Zn) evaluation, anti-nutrient (phytate and oxalate) levels, and vitamin (vitamin c and β-carotene) retention were assessed to determine the most effective preservation technique. The results indicate that blanching retains higher levels of essential nutrients, particularly vitamins and minerals, while effectively reducing anti-nutrient factors such as phytates. In contrast, sun drying, although beneficial for reducing moisture and enhancing shelf stability, led to significant losses in vitamin C and β-carotene due to prolonged heat exposure. This research suggests that blanching is the optimal method for preserving Capsicum chinense, ensuring its nutritional integrity while making it available year-round.

Keywords
preservation nutritional capsicum chinense reducing blanching vitamin method composition scotch
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