PROXIMATE AND ANTI-PROXIMATE INVESTIGATION OF AFRICAN ELEMI (CANARIUM SCHWEINFURTHII)

Abstract

An investigation into the proximate and anti-proximate composition of African elemi (Canarium schweinfurthii) were carried out to acertain their importance in dietary and in Plant Science and Biotechnology. The laboratory work took place at the Department of Plant Science and Biotechnology, Imo State University, Owerri, Nigeria. The results showed that the moisture content of raw fruit pulp sample AE₁ was (22.50±0.97), this was higher than (18.11±0.36) observed in AE₂. The Ash content reported were (15.10±0.28) for AE₁ and (11.25±0.07) for AE₂. The Crude fibre content obtained were (6.61±0.01) for AE₁ and (11.47±0.47) for AE₂. The fat content of AE₁ was (8.87±0.12) and AE₂ was (9.88±0.68). The Protein content of AE₁ was 18.20±0.00 and 20.65 ±0.00 for AE₂. The percentage Carbohydrate content of AE₁ was 27.69±1.90 and AE₂ was 30.96±1.01. There was significant differences (P>0.05) between the proximate samples. The Magnesium value of (13.71±0.020 for AE₁ was higher compared to (11.67±0.03) of AE₂ obtained. The Iron content of AE₁ (1.03±0.04) is higer than (0.62±0.05) of AE₂. The values obtained for Sodium and Potassium in this research was (6.54±0.04 and 4.97±0.04) for AE₁ and (5.95±0.03 and 4.33±0.04) for AE₂ respectively. Calcium was found to be (7.55±0.04) for AE₁ and (6.78±0.05) for AE₂.  Phosphorous values were 5.89±0.00 for AE₁ and 5.45±0.04 for AE₂. There was significant differences (P>0.05) between the mineral contents of the samples. The vitamin A content value obtaned for AE₁ (53.15±0.73) was higher than the values obtained for AE₂ (30.90±0.65). Vitamins C content value for raw fruit pulp (AE₁) (13.11±0.930 was higher than the values obtained for the blanched fruit pulp AE₂ (10.65±0.44) and Vitamin E content, AE₁ (4.20±0.00) and AE₂ (3.29±0.45). There was significant differences (P>0.05) between the vitamins content of the samples. The flavonoid content of the raw African elemi fruit pulp AE₁ (3.52±0.02) was decreased by blanching to (1.54±0.05) of AE₂. The phytate content of the raw fruit AE₁ (4.0±0.08) was reduced by blanching to (3.19±0.08) in AE₂. The phenol content of AE₁ (1.22±0.04) was higher than the value (1.12±0.02) of AE₂. The saponin content in sample AE₁ and AE₂ were (3.43±0.04) and (3.02±0.10) respectively. Alkaloids content in raw fruit pulp AE₁ was (4.07±0.03) but it was decreased by blanching to (2.27±0.11) AE₂. Cyanogenic gluccoside content was observed in the raw fruit samples AE₁ to be (5.24±0.07) but it decreased by blanching to (4.57±0.55) for AE₂. There was significant difference between (P>0.05) the samples. Therefore the fruit has low anti-nutritional factors and could be harnessed as sources of nutrients and major contributors to the diet.