Abstract：
:Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed flour was 12.20%. Defatted seed flour had higher crude fibre (36.92%), carbohydrate (40.07%) and ash (8.17%) contents. Major mineral contents were potassium, calcium, sodium and magnesium. The tissue contain appreciable amount of vitamin C (8.10 mg/100 g). Oleic acid (42.59%) was the major fatty acid in the seed oil and the total unsaturated fatty acid was 62.38%. The seed oil had higher acid and saponification values and low iodine value. Oxalate (11.09 mg/100 g) content was the major anti-nutrient in the defatted seed flour. Defatted T. danielli seed flour serves as good source of dietary fibre and energy.
journal_name
Food Chemjournal_title
Food chemistryauthors
Abiodun OA,Akinoso R,Olosunde OO,Adegbite JA,Omolola OAdoi
10.1016/j.foodchem.2014.03.114subject
Has Abstractpub_date
2014-10-01 00:00:00pages
286-91eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00517-2journal_volume
160pub_type
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