Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were
determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil,
chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the
seed flour was 12.20%. Defatted seed flour had higher crude fibre (36.92%), carbohydrate (40.07%) and
ash (8.17%) contents. Major mineral contents were potassium, calcium, sodium and magnesium. The tissue
contain appreciable amount of vitamin C (8.10 mg/100 g). Oleic acid (42.59%) was the major fatty acid
in the seed oil and the total unsaturated fatty acid was 62.38%. The seed oil had higher acid and saponification values and low iodine value. Oxalate (11.09 mg/100 g) content was the major anti-nutrient in
the defatted seed flour. Defatted T. danielli seed flour serves as good source of dietary fibre and energy.
Description
Keywords
Essential oil, Thaumatococcus danielli fruit, Chemical properties, Anti-nutrients, Fatty acid
Citation
31 Abiodun, O.A, Akinoso, R., Olosunde, O.O. Adegbite, J. A. and Omolola, O. A. (2014). Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed. Food Chemistry 160: 286-291. Elsevier publisher http://dx.doi.org/10.1016/j.foodchem.2014.03.114