Proximate and phytochemical properties of African locust bean seed (Parkia biglobosa) and African bush mango (Irvingia gabonensis) Department: Food Science Technology By: Johngrey Project ID: 6390 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe research was carried out to determine the proximate and phytochemical composition of Parkia biglobosa seeds and Irvingia gabonensis seeds collected within Makurdi town with the view to improve the diet of the populace. Samples of Parkia biglobosa seeds and Irvingia gabonensis seeds were purchased from modern market in Makurdi. The samples were prepared and proximate and phytochemical content of the seeds were carried out in the laboratory following standard procedure illustrated by the Association of Applied Chemist (AOAC). The seeds were analyzed for their proximate composition such as ash, carbohydrates, protein, fat, moisture and crude fibre content. The seeds were also analyzed for phytochemical contents such as tannins, saponins, flavonoids, phenols, alkaloids, glycoside, anthraquinones, terpenes and sterols. The data obtained were reported as mean and standard error of mean using Statistical Package for Social Sciences (SPSS) version 20. The results showed that moisture content was 13.51±0.636% in Parkia bilglobbosa seeds and 2.54±0.035% in Irvingia gabonensis seeds. Ash content was 8.06±0.21% in Parkia biglobosa seeds and 2.75±0.19% in Irvingia gabonensis seeds. Fat, crude protein and carbohydrates were 13.51±0.636% 1.97±0.064% and 61.79±0.33% in Parkia biglobosa seeds while the value obtained for Irvingia gabonensis seeds were 66.80±0.311%, 8.22±0.42% and 19.10±0.16% for Irvingia gabonensis seeds respectively. The results showed the presence of phytochemicals such as Tannin, Saponin, Flavonoid, Steroid, Phlobatanin, Terpenoid, Alkaloid, and Cardaic glycosides. The research concludes that Irvingia gabonensis seeds and Parkia biglobosa seeds contains vital nutritional properties which play important role for the maintenance of healthy life and normal body functioning....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour