Title page Dedication………………………………………………………………..i Certification………………………………………………………………ii Acknowledgement……………………………………….……….….iii-iv Abstract……………………………………………………….…………v

Chapter ONE

 1.0   Introduction………………………….. …………………….…….1 1.1   Background information………………………….……………..1 1.2   Statement of the problem………………..………………………3 1.3   Objective of the problem…………..…………………..………..3 1.4   Justification of the study……………….………………………..4 1.5   Aim and Scope of the study…………………….………………4

Chapter TWO

2.0   Literature review…………………………………………..……..6 2.1   Botanical Description…………………………………………….6 2.2   How to make avocado leaves tea for kidney cleansing …..12 2.3   Phytochemistry…………………………………….……………13 2.4   Pharmacological Activity………………………………………16 2.4.1 Vascorelaxant Activity…………………………………………16 2.4.2 Analgesic and Anti-inflammatory activity……………………17 2.4.3 Hypotensive activity……………………………………………18 2.4.4 Anti convulsant effect………………………………………….19 2.4.5 Anti-viral activity………………………………………………..20   2.4.6 Wound healing activity………………………………………..20 2.4.7 Antiulcer effect……………………………………….………..21 2.4.8 Antihepatotoxic activity…………………………………….…22 2.4.9 Antioxidant activity………………………..……………….….23 2.4.10 Hypoglycemic activity………………………………………..23 2.4.11 Effect on Body weight………………………….……………24

Chapter THREE

 3.0   Collection of sample …………………………………………..25 3.1   Determination of moisture content……………………………27 3.2   Ash content…………………………………………….…….…28 3.3   Determination of crude protein content…………….….……29 3.4   Estimation of crude fibre content…………………….………33 3.5   Carbohydrate estimation……………………………..………35 3.6   Caloric Value estimation……………………………..……….36 3.7   Determination of total vitamin……………………..…………36 3.8   Vitamin C………………………..……………………………..37

3.9   Estimation of Vitamin A…………………………………….38 3.10 Determination of total Oxalate……………….……..……..39 3.11 Estimation of Tannin……………………………..….………41 3.12 Determination of hydrocyanic Acid………..………………42 3.12 Determination of Phytic acid……………….……..……….43

Chapter FOUR

4.0   Result and discussion…………………………………………46 4.1   Carbohydrate…………………………………………………..47 4.2   Protein……………………………………………..…………..48 4.3   Ash……………………………………………………..………49 4.4   Fibre…………………………………………………………….49 4.5   Calories content……………………………………………….50 4.6   Lipid content……………………………………………..……50 4.7   Moisture content………………………………………………51 4.8   Total vitamin……………………………………………………52 4.8.1 Vitamin A……………………………………………………….52 4.8.2 Vitamin C……………………………………………………….53 4.9   Anti-nutrient…………………………………………………….54 4.9.1 Oxalate…………………………………………………………55 4.9.2 Phytic acid…………………………….……………………….56 4.9.3 Tannin………………………………….………………………..56 4.9.4 Hydrocyanic acid………………………….…………………..57 4.10 Removal of anti-nutritional factor……………………………57 Conclusion………………………………………………………58 Recommendation ……………………………………………..60 References………………………………………………………61