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
