Phytochemical and Chemical Properties of Raw, Cooked and Dried Seeds of Buchholzia coriacea
Journal Title: Journal of Scientific Research and Reports - Year 2017, Vol 16, Issue 4
Abstract
The qualitative phytochemical analysis of water and methanolic extracts of dried seed of Buchholzia coriacea, proximate composition and mineral contents of raw, cooked and dried seed samples were determined using standard methods. The phytochemicals obtained from both water and methanolic extracts of dried seed were alkaloids, tannins, flavonoids, saponins, cardiac glycosides, glycosides, reducing sugars, steroids, saponin glycosides, phenolics and terpeniods. The proximate contents of the raw, cooked and dried seed samples showed that the concentrations of the nutrients followed the order dried > raw > cooked. It was also observed that the carbohydrate content recorded the highest values in the three samples: raw (50.03 ± 0.035%), cooked (28.07 ± 0.007%) and dried (69.04 ± 0.007%). The mineral contents of the seed followed the order K>Na>Mg>P>Ca>Zn>Mn. It was also revealed that potassium content recorded the highest value in raw (6400.50 ± 0.70 mg/kg), cooked (8100.25 ± 0.35 mg/kg) and dried (28400.50 ± 0.70 mg/kg). Therefore, seed of Buchholzia coriacea is a good source of energy and can also be used as functional food.
Authors and Affiliations
R. O. Malomo, O. E. Bankole, A. O. Sorinola
Keywords
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- EP ID EP326633
- DOI 10.9734/JSRR/2017/36098
- Views 115
- Downloads 0
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