Utilisation potentials of <i>Conorandus panados</i> (Mnizee) fruits and seeds

Abstract

The fruit and seed of Conorandus panados were analysed to determine its potentiality. Results obtained showed that the fruit has higher concentration of mineral elements and vitamin than common fruits like guava, wild Cassipourea congoensis and Nuclea latifolia found in the studied area. The mineral elements, vitamin and proximate composition of the seeds of C. panados are higher than those of Deterium microcarpum, Balanites aegytiaca and Gemlina arboea. The physico-chemical characteristics of the oil are within the range of physicochemical characteristics of many edible oils like cottonseed, groundnut and corn oils. Deterioration results indicate that the shelf-life of the seed oil of C. panados may be 196 days, as against 84 days for Adasonia digitata and 96 days for Prosopsis africana used in the preparation of local condiments for flavouring dishes in Michika, Adamawa State and Hausa States in Nigeria. These suggest that the overall daily intake of the fruits and seeds could provide vitamin, mineral elements and proximate compositions better than C. congoensis, N. latifolia, D. microcarpum, B. aegytiaca, and G. arboea, subject to knowledge of the levels of the possible toxic substances. Also, the oil or the products of the oil would have longer shelf-life than those of A. digitata and P. Africana.

A Comparative Study on the Sustainability of Groundnut Oil Storage Stability using Ethylacetate Extract from Piliostigma reticulatum and Butylated Hydroxyanisole

“…, was 265.83 g I2 per 100 g of oil, a significant reduction from the previously reported range of 76.36 to 97.13 g I2 per 100 g of oil for groundnut oil by Nkafamiya et al[26]. This discrepancy can be attributed to the various treatments applied to the groundnut seeds before oil extraction, such as sun drying and roasting, which are known to intensify lipid oxidation and polymerization.…”

Acute and Chronic Anti-inflammatory effect of Bryophyllum pinnatum Leaf Extract on Wistar Rats

“…The weighed powdered sample (500 g) was then used for the extraction with solvent combination of water and ethanol (3:7) (3500 ml) for 72 hr. The yield of extract (15 g) was calculated according to the method of Nkafamiya et al [10] using the formula below:…”

PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

“…Menurut Nkafamiya et al (2006), Adeboye dan Babajide (2010), senyawa antinutrisi seperti asam oksalat, tanin, HCN, dan saponin yang terkandung dalam sayuran dapat menurun oleh proses blanching, terutama ketika proses blanching dilakukan menggunakan air panas. Pada penelitian ini proses pengolahan teh daun tin dilakukan seperti pada pengolahan teh hijau.…”