Phytochemical and proximate analysis of African walnut (Tetracarpidium Conophorum) seeds Department: Science Technology By: AntaiGodwin Project ID: 4958 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe study“Phytochemical and Proximate analysis of Tetracarpidium conophorum (African Walnut) Seed,” aims to determine the nutritional composition of raw and cooked walnut by investigating their proximate compositions and, to identify the mineral contents present in them and quantitatively determine the differences in phytochemical contents of cooked and raw walnut. The following analyses were carried out during the research study proximate, phytochemical and mineral contents. The results for proximate analysis of the raw and cooked walnut seed extracts had the following parameters: 42.57% and 40.91% moisture content, 20.54% and 23.03% protein, 4.51% and 4.27% fat content, 7.26% and 7.05% crude fiber, 5.02% and 5.16% ash content, and 20.12% and 19.59% carbohydrate respectively. The phytochemical analysis results obtained revealed the presence of bioactive compounds with the following concentrations: 0.92 mg/100 g Tannin, 1.69 mg/100 g Saponin, 2.78 mg/100 g Flavonoid, and 0.41 mg/100 g Alkaloid for cooked walnut while raw walnut contained 1.10 mg/100 g Tannin, 3.09 mg/100 g, 3.43 mg/100 g, Saponin, 3.19 mg/100 g Flavonoid and 1.34 mg/100 g Alkaloid. This study has shown the phytochemical, mineral and proximate compositions of both the raw and boiled Tetracarpidium conophorum seeds. There were no significant differences in their proximate and minerals contents. It is revealed from the results that the boiled seeds contain concentrations of alkaloids and also contain moderate quantities of tannins. These bioactive compounds could be responsible for the reported medicinal properties of Tetracarpidium conophorum seeds. This partly shows the use of this seed in herbal medicine and also, for its use as a combinatory effect for kidney tonics....Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Obstacle detection robot with ultrasonic sensor»Design and construction of cell phone charger»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Qualitative production of biodiesel using neem seed oil»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Theory and application of direct hydrocarbon indicators»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Antimicrobial properties of edible mushroom»Production of potassium salt K2So4 from agricultural waste unripe plantain peels