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A comparative study of physicochemical, proximate and minerals analysis of some underutilized wild edible seeds used as condiments in Nigerian traditional soups

A comparative study of physicochemical, proximate and minerals analysis of some underutilized wild edible seeds used as condiments in Nigerian traditional soups

Authors :
CU Osuji
Alhassan Sallau
Michael Afolayan
Salisu Abubakar
Oluwadamilare Alabi
Source :
World Journal of Biology Pharmacy and Health Sciences. 6:056-064
Publication Year :
2021
Publisher :
GSC Online Press, 2021.

Abstract

The present study focused on Physicochemical, proximate and mineral analysis of some underutilized wild edible seeds (Parkia biglobosa,Prosopis africanumandAcacia sieberiana) used as condiments in Nigerian traditional soup and consumed by different tribal communities across the country. The seed samples were all pulverized and their properties determined appropriately. The physicochemical properties of the three seed samples were comparable with each other and the values obtained were similar and fell within the range observed for similar seeds and powdered samples used as condiments or for industrial purposes. Swelling and solubility profiles of the seed samples were quite high and reflected the high water absorption capacity of the pulverized seeds. Proximate analysis of the seed samples revealed a high protein content especially forP. africanumandA. siberianawhileP. biglobosahad a high fat and carbohydrate content. Elemental analysis of the pulverized seeds was also carried out to determine the mineral contents and it was observed that the concentration of the essential elements were within safety limits while the heavy metals were very low with lead and chromium absent in two of the samples which was an indication of little or no toxicity of the seeds. The results of the various analysis carried out on the seed samples p\shows that all the three (3) study seeds are safe for consumption. These lend credence to their use as condiments and indicates that they can be further explored for other uses in the food industry.

Details

ISSN :
25825542
Volume :
6
Database :
OpenAIRE
Journal :
World Journal of Biology Pharmacy and Health Sciences
Accession number :
edsair.doi.dedup.....d93bf16d7242413d510e02c47d2934e4
Full Text :
https://doi.org/10.30574/wjbphs.2021.6.2.0049