Abstract: Three ‘tatasai` pepper varieties (Capsicum annuum L.) and one chilli variety (Capsicum frutescence L.) from diverse origin were grown for 2 years (1996 and 1997) in replicated field experiment. The pepper varieties were analysed for moisture, protein and trace elements. C. annuum (Pv1, Pv2 and Pv3) had higher moisture content than C. frutescence (Pv4). Percent proteins are higher in Pv3 and Pv4 using dry and wet digestion method, respectively. Cobalt, chromium, cadmium were low or absent in all the varieties. Zinc and copper are not in high quantity to harm both human and animals. Pv4 had unusually high quantity of iron (18.63mg/100g). Manganese and lead are less than 7mg/100g in all the pepper varieties.
Showemimo, F.A. and J.D. Olarewaju , 2004. Chemical Composition of some Pepper Varieties Commonly Grown in the Northern Guinea Savannah of Nigeria . Journal of Food Technology, 2: 100-102.