ABSTRACT
Two varieties of tropical almond fruits – the red and yellow species were randomly collected from National Root and crop Research Institute Umudike environment. After washing of seed, the pulp content was carefully extracted and analysed. The seeds were separated from the nut manually, dried and milled into fine particles (particles size not determined), before the commencement of diverse analysis. Proximate analysis revealed the abundance of protein in the seed to the level of between 21 – 23.4%. The fat content of the seed was as high as between 32 – 33.52% both for the red and the yellow seed. The pulp of both varieties contained carbohydrate to the level of between 11 – 13%. Potassium and Phosphorus content of the seed were far higher than those of pulp while potassium of the seeds were between 438.63 – 453mg/100g, that of the pulp was between 234.77 and 237mg/100g respectively. It was discovered that the magnesium content of the seed was ten times more abundant of pulp. The calcium content of the seed was found to be four times higher than that of the pulp. Phytochemicals such as tannins, flavonoids, phenols, alkaloids, saponins, and phytochemicals were all more in the pulp than in the seed. The β-carotene content of the pulp was twice higher than that of the seed. It was discovered that the pulp of both red and yellow varieties of Tropical Almond fruits possessed interesting significant DPPH free radical scavenging ability and therefore have high antioxidant characteristics.
TABLE OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgement iv
Table of contents v
List of Tables viii
List of Figures ix
Abstract
x
CHAPTER 1
INTRODUCTION 1
1.1 Statement of Problem 3
1.2 Objectives of the study 5
1.2.1 General Objective 5
1.2.2 Specific Objectives 5
1.3 Significance of the study 5
CHAPTER 2
LITERATURE REVIEW 7
2.1 Malnutrition 7
2.1.1 Causes of Malnutrition 8
2.1.2 Strategies for Solving Food and Malnutrition Problems 10
2.1.2.1 Infant and Young Child Feeding 10
2.1.2.2 Maternal Nutrition 11
2.1.2.3 Micronutrient Deficiency Control 11
2.1.2.4 Nutrition Information System 12
2.2 Fruits 13
2.2.1 Nutrients Composition of Fruits 13
2.2.2 Phytochemicals in Fruits 15
2.2.3 Health Benefits of Fruits 16
2.2.3.1 Anti-oxidant benefits of fruit 17
2.2.3.2 Immune system boosting and disease prevention benefit of fruits 17
2.2.3.3 Fruits and cardiovascular disease 17
2.2.3.4 Source of dietary fibre 18
2.3 Distribution of Tropical Almond 19
2.3.1 Common Names of Tropical Almond 19
2.3.2 Description of Tropical Almond 19
2.3.3 Fruits of Tropical Almond 20
2.3.4 Biological classification of Tropical Almond 21
2.3.5 Nutritional value of tropical almond 22
2.3.6 Health benefits of Tropical Almond 23
2.3.7 Medical Uses of Organic Compounds in tropical almond 24
2.3 8 Effect of Processing on the Nutrient Potential of Tropical
Almond seed (Terminalia catappa) 26
CHAPTER 3
MATERIALS AND METHODS 27
3.1 Study Design 27
3.2 Sources of Raw Material 27
3.3 Preparation of Samples 27
3.4 Chemical Analysis 28
3.4.1 Proximate analysis 28
3.4.1.1 Moisture determination 28
3.4.1.2 Crude protein determination 28
3.4.1.3 Determination of Total Ash 30
3.4.1.4 Determination of crude fat content 30
3.4.1.5 Determination of crude fibre 31
3.4.1.6 Determination of carbohydrate 32
3.4.2 Determination of minerals 33
3.4.2.1 Mineral element extraction 33
3.4.2.2 Determination of calcium and magnesium 33
3.4.2.3 Determination of potassium and sodium using the flame
photometer 35
3.4.2.4 Determination of zinc and iron 36
3.4.2.5 Determination of phosphorus 36
3.4.3 Vitamin Analysis 37
3.4.3.1 Determination of riboflavin 37
3.4.3.2 Determination of niacin 38
3.4.3.3 Determination of thiamine 39
3.4.3.4 Determination of vitamin C (ascorbic acid) 40
3.4.3.5 Determination of β- carotene (pro-vitamin A) 41
3.4.4 Determination of Phytochemical 42
3.4.4.1 Determination of flavonoids 42
3.4.4.2 Phenol determination 42
3.4.5 Determination of Anti-Nutrients 44
3.4.5.1 Determination of alkaloids 44
3.4.5.2 Determination of Tannin 44
3.4.5.3 Determination of Phytate 45
3.4.5.4 Determination of saponin 47
3.5 Determination of Anti-Oxidant 48
3.5.1 Determination of 1,1-diphenyl-2-picrylhydrazyl free radical
scavenging ability (DPPH) 48
3.6 Statistical Analysis 48
CHAPTER 4
RESULT AND DISCUSSION 49
4.1 Chemical Composition of Pulp and seed of Tropical Almond Fruit
(Terminalia catappa) 49
4.1.1 Energy (kcal/kj) proximate composition (%) of pulp of tropical
almond fruit (Terminalia catappa) 49
4.2 Mineral Composition of pulp of tropical almond fruit (Terminalia
catappa) 52
4.3 Vitamin Composition of Pulp of Tropical Almond Fruit 54
4.4 Phytochemical content of Pulp of Tropical Almond Fruit 56
4.5 % DPPH Radical Scavenging ability at different Concentrations 58
4.6 Energy (kcal/kj) and proximate Composition of Seed of Tropical
Almond Fruit(Terminalia catappa) 60
4.7 Mineral Composition of Seed of Tropical Almond Fruit 62
4.8 Vitamin Composition of Seed of Tropical Almond Fruit 65
4.9 Phytochemical Composition of Seed of Tropical Almond Fruit
(Terminalia catappa) (mg/100g) 66
CHAPTER 5
CONCLUSION 68
5.1 Conclusion 68
5.2 Recommendation 68
REFERENCES 70
Appendix I
LIST OF TABLES
Table 4.1 Proximate composition of pulp of tropical almond fruit 49
Table 4.2 Mineral content of pulp of almond fruit (Mg/100g) 53
Table 4.3 Vitamin content of pulp of tropical almond fruit (Mg/100g) 55
Table 4.4 Phytochemical content of pulp of tropical almond fruit
(Mg/100g) 57
Table 4.5 % DPPH radical scavenging ability at different
concentrations of the pulp red and yellow of tropical
almond (Terminalia catappa) 59
Table 4.6 Energy (kcal/kj) and proximate (%) of the seed of tropical
almond fruit (Terminalia catappa) (as eaten) 61
Table 4.7 Mineral content of seed of tropical almond fruit
(mg/100g) 63
Table 4.8 Vitamin composition of seed of tropical almond fruit
(Terminalia catappa) (mg/100g) 65
Table 4.9 Phytochemical composition of seed of tropical almond fruit
(mg/100g) 67
LIST OF FIGURES
Fig 2.1: Tropical almond fruits at various stages of ripeness 21
CHAPTER 1
INTRODUCTION
Fruits are generally known as good sources of nutrients and excellent source of micronutrients such as minerals and vitamins; and they also contain carbohydrates in form of soluble sugars, cellulose and starch (Nahar et al., 1990). Fruits are known as cheap source of minerals and vitamins; some of them are neglected and are only consumed among the rural populace (Humphrey et al., 1993). Underutilized fruits could be used to meet world food security demands when properly processed and prepared for consumption. More so, the diets of the poor in developing countries including Nigeria is predominantly cereal and energy based, with very little foods of animal origin, vegetable and fruit. A low intake of vegetables and fruits, particularly those rich in pro-vitamin A carotenoids, contributes towards the high prevalence of vitamin A deficiency (UN Standing Committee on Nutrition’s 5th Report on World Nutrition Situation, 2005).
In Nigeria, It has been reported that about 14million people (-8.5%) of the total population are undernourished (IFAD, 2012). Nigeria has the highest number of stunted children in the continent and ranks second globally with more than 10million stunted children due to micronutrients malnutrition. The 2013 Nigerian Demography and Health Survey (NDHS) reported that 37% of children under five as being stunted, 29% as underweight, and 18% as wasted (NDHS, 2013). Plant foods represents the largest segment of dietary diversity that offers useful perspectives on a number of issues of contemporary scientific and public health importance, including micronutrient deficiency (MND) and bioavailability, nutrition and disease, medicinal and functional activities (Johns, 2003; Kant et al., 1995; and Popkin, 2002). The reduction in plant dietary diversity therefore has negative consequence as it leadsto reduction major of vitamins and minerals that forms key component of the normal defence against oxidative stress (Johns, 2003).
Fruits are rich source of various vitamins and micronutrient which are essential in optimizing health. For example, Vitamin A has been reported to have multipleroles in the body including vision, cell differentiation, immunefunction, reproduction, and organ and bone formation and growth (Regan et al., 2015; Ross, 1999; Depee and West, 1996), dietary fibre which is reported to improve laxation and plays role cardiovascular disease, weight management, immune function, and colonic health (Howarth et al., 2001; Tucker et al., 2009; and Joanne, 2013), and phytochemicals which also have convincing research evidence of its protective effects against diseases including reducing the risk of cancer (Tsuda, 2012; Torronen 2009).
Tropical almond (Terminalia catappa) is one of the lesser known legumesfound in the tropics and in Nigeria ecosystems. Tropical almond which belongs to the family Combretacea is a large deciduous tree that thrives as an ornamental tree. The leaves are arranged in close spirals, the leaf blade is simple and broadly obviate with round and blunt top, gradually tapering to a narrowing substrate base. T. catappa tree produces fruits whose pulp is fibrous, sweet and edible when ripe. The fruit pulp is reported to contain protein, fat, sodium, calcium, magnesium, niacin, zinc, iron, thiamine, beta carotene, cyanidin-3-glucoside, brevifolin, carboxylic acid, ellagic acid and tannins (Olatidoye and Sobowale, 2011; Manjunath, 1976; Soepadmo, 1998) and is widely eaten by children as forage snack with the nuts and seeds often discarded. Tropical almond tree is slightly deciduous during dry season, and in some environments may lose their leaves twice in a year (Thamson and Evans, 2006).This work is therefore designed to evaluate the chemical composition of the pulp and seed of two varieties of tropica almond (Terminaliacatappa).
1.1 STATEMENT OF PROBLEM
The United Nations Food and Agriculture Organization (FAO) has widely noted that most widespread and debilitating nutritional disorders, including birth defects, mental and physical retardation, weakened immune systems, blindness and even death has resulted from micronutrient deficiency due to poor vegetables and fruit as part of daily diet (IFAD, 2012). Inadequate consumption of fruits and vegetables are responsible for the increase malnutrition and nutrition related disease.
A study carried out by Demographic and Health Survey in 2013 (based on the WHO Child Growth Standard) reported that, micronutrients under-nutrition is not just a problem of poverty since children are undernourished in one-fifth of even the richest household according to the study. Therefore, micronutrient under-nutrition is not typically an issue of food access, but of caring, practices (for example, over dependence on highly processed foods), and lack of knowledge of the nutritional adequacy of some neglected cheap fruits as food resource. One of such food is the tropical almond fruit which is among the neglected and underutilised foods in the Nigerian food system.
Micronutrient deficiency (MND) which is commonly referred to as “hidden hunger” has a significant impact on children as well as on the economic development of communities and nations. These deficiencies can lead to serious health problems, including reduced resistance to infectious diseases, blindness, lethargy, reduced learning capacity, mental retardation and in some cases, to death. The severity, timing and the extent of the deficiency will determine it sequelae. Among the debilitating consequences of these dietary deficiencies of micronutrients are more vulnerable to develop frequent and more severe common day-to-day infections thus triggering a vicious cycle of under nutrition and recurrent infections (Singh, 2004).
Though this fruit is widely eaten, work done on its nutrient composition is scanty. This work is therefore designed to evaluate the chemical composition and antioxidant activity of the pulp and seed of two varieties of tropical almond.
1.2 OBJECTIVES OF THE STUDY
1.2.1 General Objective of the study
The general objective of the study is to evaluate the chemical composition and antioxidant activity of the pulp and seed of two varieties of tropical almond (Terminalia catappa) commonly found in Nigeria.
1.2.2 Specific Objectives of the study are to:
i. determine the proximate composition of pulp and seed of the yellow and red varieties of Terminalia catappa
ii. determine the mineral composition of pulp and seed of the yellow and red varieties of Terminalia catappa
iii. determine vitamin composition of pulp and seed of the yellow and red varieties of Terminalia catappa
iv. evaluate phytochemical composition of pulp and seed of the yellow and red varieties of Terminalia catappa
1.3 SIGNIFICANCE OF THE STUDY
This study will provide information on the nutritional composition of tropical almond fruit. It would be useful in educating and encouraging members of the public to consider tropical almond as a food source rich in vitamins and minerals with many health benefits and to incorporate tropical this fruit into their daily fruit consumption which would therefore lead to a reduction in the burden of micronutrient deficiency.
Also, data collected from this study can be incorporated into the food composition table of Nigeria which will be useful to dieticians in recommending this fruit as a cheap source of major vitamins and minerals that are helpful in disease prevention and maintenance of good health. Dieticians can also use the information from this study to suggest ways that the vitamins and micronutrients found in this fruit can be used as in fortification of known recipes of staple foods in order to prevent large scale deficiencies by replacing nutrient losses that occur during manufacture, storage and handling of food; ensuring nutritional equivalence in food substitutes; compensating for naturally occurring variations in nutrient levels; providing nutrients levels higher than those normally found in a food; and provide a balanced intake of micronutrients in special cases (therapeutic foods).Due to its antioxidant properties, pharmaceutical industries can also develop new chemotherapeutic products from it.
It may also interest food industries to develop products such as flour from its seed and juices, wines and jam from its pulp. Agriculturists and individuals may as a result of the increased demand of the fruit by the general public and these sectors, increase their cultivation of the fruit which will increase their income when sold.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Login To Comment