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PUBLICATION, JANUARY, 2014. The Bioscientist. Vol. 2

The Bioscientist Vol. 2 (1): 30-36, January 2014.
Available online at http://www.bioscientistjournal.com
Markus et al., 2014. Page 30

EFFECT OF PROCESSING ON THEVETIA PERUVIANA GLYCOSIDE
Markus, V., Abdulsalami, M.S., Mustapha, M and Malik, A. A.
1Dept. of Biochemistry, Faculty of Science, Kaduna State University, Kaduna.
2Dept. of Biological Sciences, Nigerian Defence Academy, Kaduna.
3Dept. of Science Lab. Technology, School of Technology, Matan fada road, Kano.
4Dept. of Animal Production, Federal University of Technology, Minna, Nigeria..

*Corresponding author’s E-mail: abdulsalamimosan@yahoo.com

ABSTRACT (Download PDF )

The nutritional content of the meal of Thevetia peruviana seed is comparable to that of soybean
and peanut meals but is rarely consumed due to its toxicity, resulting from high content of
cardiac glycoside. This work therefore was designed to investigate suitable method(s) for the
effective removal of the cardiac glycoside from seed kernel meal. The various methods of
processing employed were: fermentation, boiling in water, soaking in water, autoclaving, acid
and alcohol treatments. The results showed that fermentation gave the least reduction in the
cardiac glycoside (59.87%); boiling gave better (76.42%) reduction than all methods except
alcohol treatment which gave the best reduction (84.97%). Further investigation using combined
method (boiling and alcohol treatment) with temperature and time variation showed that boiling
with 80% methanol/ethanol solvent mixture (8:2) for 30 minutes at 450C is sufficient to attain the
optimum (91.0%) reduction of the toxic cardiac glycoside from the seed meal.


Keywords: Thevetia peruviana seed, processing, cardiac glycoside, aglycones


© 2013. Journal of Faculty of Biosciences, Nnamdi Azikiwe University,

P. M. B. 5025 Awka, Nigeria.

email: thebioscientist@unizik.edu.ng

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