FIRST PUBLICATION, SECOND ISSUE, SEPTEMBER 2013. The Bioscientist. Vol. 1(2)
The Bioscientist: Vol. 1(2):114-118, September, 2013..
Available online at http://www.bioscientistjournal.com
Udedi et al, 2013. Page 114
Comparative Proximate Analyses of Raw and Cooked Tetracarpidium conophorum (African Walnut)
Found in Awka, Anambra State, Nigeria
*Udedi, S.C., Ani, O.N., Anajekwu, B.N., Igwilo,I.O., Ononamadu,C.J., Adindu, C.S. and Okafor, U.M
1Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria.
*Corresponding Author’s Email: firstname.lastname@example.org
Received: 22 August; Accepted 4 September, 2013.
ABSTRACT (Download PDF)
The proximate compositions of raw and cooked nuts of Tetracarpidium conophorum (African walnut) were
quantitatively evaluated using the methods of the Association of Official Analytical Chemists (AOAC). The
results of the study showed that the raw and cooked walnut contain 2.0% and 31.0% moisture and 19.39%
and 15.90% carbohydrate respectively. They also contain crude protein of 23.01% and 28.00%, crude fat of
52.1% and 21.1%, crude fibre of 1.0% and 2.0% and ash of 2.0% for raw and cooked walnut
respectively. The energy value for raw and cooked walnut was 638.5 and 365.5 Kcal respectively. The
results revealed that the T. conophorum is rich in fat with moderate values of crude protein and
carbohydrate while the ash and fiber content were shown to be very low. The study also revealed that T.
conophorum can be an interesting source of nutrient with their potential use in food industries. It is
suggested that T conophorum is an excellent food material with a potential in combating nutritional
insecurity in rural communities where they are found in abundance. It can also be useful for
supplementation in school children feeding programme.
Key words: Tetracarpidium conophorum, nutrition insecurity, raw and cooked walnuts, proximate analysis.
© 2013. Journal of Faculty of Biosciences, Nnamdi Azikiwe University,
P. M. B. 5025 Awka, Nigeria.