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This study was carried out to determine the ascorbic acid content of some fruits samples sold in Makarfi local market. Six fruits samples were randomly selected and used for the study. The samples were thoroughly washed and rinsed with distilled water. 500 g of each fruit sample (Cucumber, Carrot and Garden egg) were analyzed for both fresh and cooked portions. The samples were crushed and suspensions were made using doubled-distilled water. The extract was filtered to obtained 100 ml from each fruit filtrate which was then placed in a 500 ml volumetric flask and diluted to the mark with distilled water. 25 ml of each solution were treated with 150 ml distilled water and 5 ml of 0.6 molar freshly prepared KI(aq). 5 ml of 1M HCl and 1 ml of starch solution was added to the mixture which was then titrated against a freshly prepared 0.002M potassium iodate solution. The results obtained were used to determine the concentration of ascorbic acid in each sample. The major findings revealed that, fresh cucumber fruit has the highest concentration of ascorbic acid (9.6 x 10-1 mg/L) followed by garden egg ( 7.1 x 10-1 mg/L) and cooked garden egg fruits ( 5.6 x 10-1 mg/L). On the other hand, passion fruit (0.06 x 10-1 mg/L) has the least quantity of ascorbic acid content followed by cooked carrot (1.3 x 10-1 mg/L) and tamarind (2.9 x 10-1 mg/L)respectively. Some recommendations were made amongst which is that farmers should be enlightened to avoid the use of excessive inorganic fertilizers as it may be the factors that degrade the ascorbic acid content of some edible fruits. Vitamin C content of food get reduced by prolonged storage and over cooking because ascorbic acid is water soluble and it is destroyed by heat. Therefore steaming or microwaving should be encouraged. The study was concluded by emphasizing the importance of the consumption of fruits and the advantages of this to human health and general well-being.
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