Abstract

The heightened knowledge of the advantages of functional food has prompted the food industry to develop a variety of such products utilizing locally sourced, cost-effective agricultural goods. Eggplant (Solanum melongena L) is an agricultural product esteemed for its high fibre content and low caloric value. Four varieties of eggplants, specifically purple (AAA), cream (BBB), green (CCC), and bitter (DDD), were evaluated for their chemical composition (proximate, mineral, and antinutrient composition), antioxidant scavenging capabilities [Nitric oxide (NO), 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl (*OH)], and iron chelation properties. The components of dietary fibre, glycemic index (GI), and glycemic load (GL) were also analyzed. Moisture content ranged from 4.80% to 8.20%, ash content from 5.10% to 11.95%, crude fibre from 11.86% to 15.68%, fat content from 3.33% to 7.20%, protein from 8.27% to 18.64%, carbohydrate from 45.26% to 62.34%, and energy value from 288.63 to 326.67 kcal. Phosphorus was the primary macronutrient, with levels ranging from 707.50 to 1041.80 mg/100g, but iron was the principal micronutrient; the Ca:P and Na:K ratios were both less than 1. AAA had the highest concentrations of phytochemicals: phytate (12.27 mg/100g), tannin (5.65 mg/100g), oxalate (18.89 mg/100g), saponin (8.34 mg/100g), alkaloid content (0.18 μg/100g), and trypsin inhibitor (3.33 %). AAA had the most significant scavenging capabilities in DPPH, Fe chelation, NO, and OH*. The IDF: SDF of eggplant types varied from 2:1 to 3:1, exhibiting a low glycemic index and medium glycemic load. The findings indicated the potential use of purple aubergine, specifically in the creation of functional food.