Abstract

This study evaluated the chemical compositions of roasted S. occidentalis seeds. Fresh seeds extracted from the matured pod of S. occidentalis were sorted, cleaned, air-dried for 5 days on a cabinet drier at the Food Technology Laboratory, University of Ibadan. The seeds were roasted at temperatures of 190, 210 and 230 oC for 10, 15 and 20 min, respectively, later ground to powder, stored in airtight containers for chemical analyses using standard analytical methods. The proximate compositions were moisture content (6.65-7.8 %), crude protein (21.04-24.98%), ash (3.65-3.78%), crude fibre (10.22-10.37 %), fat (2.06-3.53%) and carbohydrate (50.78-53.97%). The phytochemicals were flavonoid (487.28-754.92 mg/100g), phenol (152. 81-172.11 mg/100g), alkaloid (147.60-204.33 mg/100g), saponins (15.20-18.06 mg/100g), oxalates (- 17.17-1.50 mg/100g), tannin (115.33-174.21 mg/100g), glycosides (426.61-463.51 mg/100g) and phytates (42.53-121.0 mg/100g). Mineral contents were Phosphorus (1159.00-1195.66 mg/100g), Calcium (912.33-956.96 mg/100g), Iron (201.53-232.40 mg/100g) and Zinc (48.20-54.24 mg/100g), while Retinol (185.20-206.75 UI/100g) and Ascorbic acid (8.98-20.38 mg/100g) were obtained. It was evident that S. occidentalis was a good source of essential nutrients as the traces of anti-nutritionals detected were not up to toxic levels that may interfere with its nutrient utilization and these were even reduced during processing (roasting).

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