Nutritional profile and phytochemical composition of Gardenia sokotensis (Boscia of the rock)

Abstract

Plant information are vital to assess and develop nutrition, food security policies, traditional medicine and its significance in the distribution of these chemical constituents, as a result, the nutritional and phytochemical composition of Gardenia sokotensis pulp and seeds were analyzed. The moisture content, ash content, crude lipid, crude protein, crude fibre, calorific energy value and available carbohydrate were analyzed on dry weight bases. All the determinants were carried out in triplicates. The pulp had high value of ash (17.88 ± 0.41%), moisture (21.71 ± 0.00%) and crude lipid (53.96 ± 1.59%) while the seeds had high value of crude protein (13.04 ± 0.47%), crude fibre (17.65 ± 0.14%), carbohydrate (9.67%) and energy value (1445.87Kcal). The anti-nutritional factors for pulp and seeds were phytate (0.14 ± 0.00), (2.30 ± 0.00), oxalate (1.10 ± 0.00), (1.10 ± 0.00), nitrate (0.04 ±0.00), (0.14 ± 0.00), cyanide (0.12 ± 0.00), (0.21 ± 0.00) and tannins (0.21 ± 0.00), (0.27 ± 0.00) respectively and all were within the tolerable level. The results of mineral analysis of the seeds and pulp showed different concentration of the element, Na (106.67 and 85.83), K (5700 and 7666.67), Ca (0.6833 and 0.4333), Mg (0.2500 and 0.8266), Fe (4.2914 and 6.7959), Zn (1.3639 and 0.1522), Cu (1.5298 and 2.1755), Cr (0.0096 and 0.0163), Mn (0.2615 and 0.3101), Pb (0.0594 and 0.0657), Co (0.0447 and 0.1195) and for phosphorus (3.4700 and 10.3000). Phytochemical screening indicated the presence of alkaloid, saponins, steroids, tannins, cardiac glycosides and flavonoids. Based on these results, seeds and pulp of Gardenia sokotensis contains appreciable amount of nutrients and secondary metabolite which could serve as a supplementary source of food and new drug discovery for the benefit of humans and livestock.

Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm

“…The distinct processing methods employed in creating the flour blends, along with variations in flour ratios, likely contributed to these differing bulk density values [ 20 ]. This was evident in the notably higher and lower values observed in samples SA and MB, respectively, a finding consistent with [ 21 ]. Statistically, no significant difference (p ≤ 0.05) was observed between the samples.…”

“…As stated by Ref. [ 21 ], WAC is the product's ability to interact with water when water is limited. Therefore, the differences in WAC between the samples could be attributed to their respective hydrophilic components, such as carbohydrates, which retain more water than proteins or lipids (30).…”