Study on the Chemical Composition, Nutritionally Valuable Minerals and Functional Properties of African Baobab, Adansonia Digitata, Seed Flour and Chemical Analysis on the Baobab Seed Oil
Department of Chemistry, University of Jos, Nigeria
Wapwera A. J., Egila J. N., “Study on the Chemical Composition, Nutritionally Valuable Minerals and
Functional Properties of African Baobab, Adansonia Digitata, Seed Flour and Chemical Analysis on the Baobab
Seed Oil”. American Research Journal of Chemistry, 1(1); pp: 24-29
Abstract
The chemical composition, nutritionally valuable minerals and functional properties of the African
baobab, Adonsonia digitata seed flour were investigated in tandem with the chemical analysis on the baobab
seed oil. The analysis was done using standard procedures. The chemical compositions showed that the
seed flour contains protein (25.14±0.79)%; crude fat (29.60±0.31)%; Crude fiber (2.96+-0.02)%; total ash
(8.17±0.18)%, moisture content (8.31±0.22) and carbohydrate by difference (29.111.46)%.The nutritionally
valuable minerals analysis showed the following minerals content (mg/kg): Sodium (0.04±0.01); Potassium
(35.00±5.00); Calcium (22.50±2.50); Magnesium (15.50±0.500); Iron (0.39±0.09); Copper (0.30±0.06); Zinc
(2.62±0.40); lead (0.02±0.01); and phosphorus (3.43±0.71); while molybdenum is not detected. The result of
the mineral analysis shows that the seed flour is edible as compared with the World Health Organizations’
(WHO) mineral contents in foods permissible unit.
The functional properties analyzed gave the following: The mean particle size (0.15±0.01) mm, bulk density
(0.48±0.02) g/cm3; absorption of water and oil (3.83 and 3.55) m/g-l; microstructure of the fruit seed
flour (starch granules present); Swelling index (5.10±0.05). These values shows that the seed can be useful
in industries and also be a good source of animal feed, and also in the bakery for snacks baking due to its
good functional properties. The chemical analysis on the seed oil gave the following: Saponification value
(245.00±2.97) mgKOH/g; Iodine value (88.61±0.29) mgI2
/g; acid value (97.80±0.08) mgKOH; free fatty acids
value (3.67±0.12) mgKOH/g; peroxide number (9.77±0.64) meq/kg and ester value (237.29±2.74) mgKOH/g
which is determined by difference. These values are related to the standard organization of Nigeria (SON) values
and the Nigeria Industry Standards (NIS) permissible values for edible oil.
