Comparative Proximate Analyses of Raw and Cooked Tetracarpidium conophorum (African Walnut) Found in Awka, Anambra State, Nigeria
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Abstract
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% a nd 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 T. conophorum is rich in fat with moderate values of crude protein and results revealed that the carbohydrate while the ash and fiber content were shown to be very low. The study also revealed that T. conophorum suggested that can be an interesting source of nutrient with their potential use in food industries. T conophorum is an excellent food material with a potential in combating nutritional It is insecu rity in rural communities where they are found in abundance. It can also be useful for supplementation in school children feeding programme.
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Udedi, S., Ani, O. N., Anajekwu , B., Igwilo, I. O., Ononamadu, C. J., Adindu, C. S., & Okafor, U. M. (2013). Comparative Proximate Analyses of Raw and Cooked Tetracarpidium conophorum (African Walnut) Found in Awka, Anambra State, Nigeria . The Bioscientist Journal, 1(2), 114-118. Retrieved from https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/55
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Agriculture 2:123-136.
Adesioye, H.O., (1991). The effect of processing and storage on the chemical and sensory quality of conophor nut.
Nigeria Food Journal , 9: 33-38.
Akpuaka, M.U. and Nwankwor, E.(2000).
Extraction, analysis and utilization of a drying-oil from Tetracarpidium conophorum. Bioresour. Technol., 73:
195-196.
Ajaiyeoba, E.O and D.A Fadare. (2006). Antimicrobial potential of extracts and fractions of the African walnut Tetracarpidium conphorum. African Journal of Biotechnology 5 (22): 2322 2325.
Animashaun T, Togun RA, Hughes CR,
1998.Characterization of isolectins in Tetracarpidium conophorum seed (Nigerian Walnut). Glycoconjug
Journal; 11:299-303.
AOAC (1984). Standard Official Methods of Analysis of the Association of Analytical Chemists. 14th edition, S.W. Williams (Ed), Washington DC. Pp.
121-123.
Ayodele, O.B.,(2003). Nutrition in Nigeria Ibadan. 3rd ed. Catoon Publishers, USA. Pp 308-320.
Berg J., Tymoczko J.L, Stryer L. (2002). Biochemistry (5th ed.). San
Francisco: W.H. Freeman. ISBN 0-
7167-4684-0. Pp.603
Edem, C.A. Dosunmu, I. Miranda and I.
Bassey Francesca, [2009]. Determination of proximate composition, ascorbic acid and heavy metal content of african walnut (Tetracarpidium conophorum). Pakistiani Journal of Nutrition, 8: 225226.
Effiong, G. S.and Udo, I. F. (2010). Nutritive values of four indigenous wild fruits In southeastern Nigeria. Electronic Journal of Environmental, Agricultural and Food Chemistry, 9 (7): 1168-1176.
Enujiugha V.N, Ayodele-Oni O, (2003). Evaluation of oil nutrient and antinutrients in lesser known underutilized oil seeds. International Journal Food Science and Technology 38:525-528.
Etukudo, I. (2000). Forests: Our Devine Treasure. Dorand Publishers,
Nigeria.Pp 238-241.
Hassan, L. G. and Umar, K.J. 2(006). Nutritive value of Balsam Apple (Momordica balsanina L.) leaves. Pakistani
Journal of Nutrition 5(6) 522 – 529.
Ishida, H. H., Suzuno, N. Sugiyama, S. Innami, T. Todokoro and Mackawa, A (2000). Nutritional evaluation of chemical component of leaves, stalks and stems of sweet potatoes. Food Chemistry; 6:359 – 367.
Kalu, B. (2010). How walnut stops breast cancer, infertility, microbes. wisehealthliving.blogspot.com.
Lintas, C. 1992. Nutritional aspects of fruits and vegetables consumption. Options[ Mediterraneans] Pp 79 – 87.
Monteiro, C. (2011). The big issue is ultraprocessing. ‘Carbs’: The answer. [Commentary]/ World Nutrition. Journal of the World Public Health Nutrition Association; 2(2), 86-97.
Nwokolo, E.A.,(1987). Composition and
Availability of Nutrients in some
Tropical Legumes. Ibadan Phacco
Publishers, USA. Ist ed. Pp 56-58.
Oke, O.L., (1995). Leaf Protein Research in Nigeria Ibadan. University of
Ibadan Press, USA. Ed. 2nd. Pp 38-42.
Okeke C. U. and Elekwa, I. (2006). Proximate and preliminary phytochemical analysis of Avacado pear. Nigerian Journal of Botany, 19 (1) 156 – 162.
Onuorah, C. E.; Nzewi, D. C. and Abiodun, O. (2001). Proximate Composition, mineral content and physical/chemical characteristics of fresh, cooked and roasted local pear (D. edulis). NIFOJ.
Nigerian Food Journal, 19:120 – 124.
Onyeike, E.N.; Olungwe, T. and Uwakwe, A. A.(1995). Effect of Heat Treatment
and Defatting on the Proximate Composition of Some Nigerian
Local Soup Thickeners. Food Chemistry 53: 173-175.
Owusu-Apenten, R.K.( 2005). Introduction to Food Chemistry. Hardback Publisher, CRC PR INC.,ISBN: 13:
9780849317248. ISBN: 084931724X.
Oyaizu M (1986). Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Japan Journal of Nutrition; 44: 307315.
Oyenuga, V.A.,(1997). Nigeria Food and Feeding Stuffs Ibadan. University Press, Ibadan. Ed. 3rd. Pp. 47-49.
Petrova, U.V.,(1980). Studies of Chemical Composition and Correlations between Chemical Characteristics in some Walnut Varieties. Naoka Publishing Co. Ltd., London. Pp. 98-110.
Vander Maesen, L. G. N; Vander Burgt and Van mandenbach de Rooy, J. M. (1994). The Biodiversity of African Plants. Kluwer Academic Publishers,
Dordrect , Pp. 68-72
Willis, J.C., (1966). A Dictionary of the Flowering Plants and Ferns, seventh ed. Cambridge University Press, Cambridge, 1108.
Wilson, E. D. (1979). Principles of Nutrition.
John Wiley and Sons, New York:
44-55, 85-99.
Zello, G. A. (2006). Dietary Reference Intakes for the macronutrients and energy: considerations for physical activity. Applied Physiology Nutrition Metals. 31: 74 – 79.