COMPARATIVE EVALUATION OF PROTOZOAN CONTAMINATION IN SELECTED EDIBLE VEGETABLES AND THEIR PROXIMATE COMPOSITION

Abstract

The presence of protozoa in edible vegetables poses significant health risks, particularly when consumed raw. This study aimed to evaluate protozoan contamination in six commonly consumed vegetables lettuce (Lactuca sativa), chilli pepper (Capsicum frutescens), tomato (Solanum lycopersicum), cabbage (Brassica oleracea), spinach (Spinacia oleracea), and red bell pepper (Capsicum annuum) while also assessing their proximate composition to determine nutritional value. Vegetable samples (n=12 per type) were collected from Kasuwa Nama and Kasuwa Daji, processed, and analyzed for protozoan parasites using standard microscopic techniques. The proximate composition, including moisture, protein, carbohydrate, fat, fiber, and ash content, were determined through established analytical methods. Results indicated varied levels of protozoan contamination, with lettuce and spinach showing the highest prevalence. Identified protozoa include; Entamoeba histolytica, Giardia lamblia, and Cryptosporidium spp., suggesting contamination from irrigation water, soil, or improper handling practices. Proximate analysis revealed that the vegetables are rich in fiber, vitamins, and essential macronutrients, highlighting their nutritional benefits. This study emphasizes the need for improved hygiene practices during vegetable cultivation, handling, and preparation to reduce protozoan contamination while revealing the importance of these vegetables as valuable sources of nutrition in human diets.