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Journal of Scientific Research and Reports, ISSN: 2320-0227,Vol.: 16, Issue.: 4

Original-research-article

Phytochemical and Chemical Properties of Raw, Cooked and Dried Seeds of Buchholzia coriacea

 

R. O. Malomo1, O. E. Bankole2* and A. O. Sorinola3

1Department of Biological Sciences, College of Natural and Applied Sciences, Crawford University, P.M.B. 2001, Igbesa, Ogun State, Nigeria.

2Department of Chemical Sciences, Faculty of Natural and Applied Sciences, Anchor University, P.M.B. 001, Ipaja, P.O. Ipaja, Lagos State, Nigeria.

3Department of Environmental Management and Toxicology, Federal University of Agriculture, Abeokuta, Nigeria.

Article Information
Editor(s):
(1) Surapong Pinitglang, Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, Thailand.
Reviewers:
(1) Aneta Popova, University of Food Technologies, Bulgaria.
(2) Birsa Mihail Lucian, Alexandru Ioan Cuza University of Iasi, Romania.
(3) A. A. Olapade, University of Ibadan, Nigeria.
Complete Peer review History: http://www.sciencedomain.org/review-history/21639

Abstracts

The qualitative phytochemical analysis of water and methanolic extracts of dried seed of Buchholzia coriacea, proximate composition and mineral contents of raw, cooked and dried seed samples were determined using standard methods. The phytochemicals obtained from both water and methanolic extracts of dried seed were alkaloids, tannins, flavonoids, saponins, cardiac glycosides, glycosides, reducing sugars, steroids, saponin glycosides, phenolics and terpeniods. The proximate contents of the raw, cooked and dried seed samples showed that the concentrations of the nutrients followed the order dried > raw > cooked. It was also observed that the carbohydrate content recorded the highest values in the three samples: raw (50.03 ± 0.035%), cooked (28.07 ± 0.007%) and dried (69.04 ± 0.007%). The mineral contents of the seed followed the order K>Na>Mg>P>Ca>Zn>Mn. It was also revealed that potassium content recorded the highest value in raw (6400.50 ± 0.70 mg/kg), cooked (8100.25 ± 0.35 mg/kg) and dried (28400.50 ± 0.70 mg/kg). Therefore, seed of Buchholzia coriacea is a good source of energy and can also be used as functional food.

Keywords :

Phytochemical; chemical properties; seeds; food; energy; Buchholzia coriacea.

Full Article - PDF    Page 1-8

DOI : 10.9734/JSRR/2017/36098

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