Proximate Analysis On The Nutrient Composition Of African Walnut (Tetracarpidium Conophorum) And Awareness On Its Medicinal Properties

ABSTRACT

The study was carried out to determine the proximate analysis of the nutrient composition of African walnut (Tetracarpidium conophorum) and its benefits to human health. African walnut seed are consumed mostly by individuals as snack or masticatories but not for health benefit or therapy. The proximate analysis was carried out to determine the vitamin A, C and E content of Africa walnut. The result reveals that the seed contain Vitamin A (1283.33±1.18), Vitamin C (14.80±2.43) and Vitamin E (0.22±0.02). Result on Individual Knowledge on the Medicinal Properties of African Walnut. Assessment of individual Knowledge on the Medicinal Properties of African Walnut shows that Culinary purposes has on the average the highest mean (X ̅= 4.13) i.e. the respondents indicated strong agreement to the question statement; this was followed by commercial purpose and Treatment of gastroenteritis diseases which has a mean of (X ̅= 4.07); the least assessment on the Medicinal Properties of African Walnut was Boost sperm quality (X ̅= 3.00) while Relief from malarial attack” Great for hair, Lowers breast cancer risk, Treatment of indigestion, constipation and diarrhoea, and Healthy functioning of the health and normal growth were rejected. Which shows that individual has no knowledge on the Medicinal Properties of African Walnut on treatment of the disease. I recommend that people should be enlightened more on the nutritional benefit of the consumption of African walnut and more studies should be focus on its functional properties to ascertain how best these functionalities could be taken advantage of it industrially (composite flour produced from the seed for baking, food supplement process, edible oil produced, formulation of drugs etc).

TABLE OF CONTENTS

Title Page ﾿ i

Declaration ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of contents ﾿ vi

List of Tables ﾿ viii

List of Figures ﾿ ix

Abstract ﾿ x

CHAPTER ONE

INTRODUCTION ﾿

﾿ Background to the study ﾿ 1

1.2 ﾿ Statement of the problem ﾿ 3

1.3 ﾿ Objectives of the study ﾿ 3

1.4 ﾿ Significance of the study ﾿ 3

CHAPTER TWO

LITERATURE REVIEW

2.1 ﾿ Origin of African walnut ﾿ 5

2.2 ﾿ Global distribution ﾿ 7

2.3 ﾿ Structure of Walnut ﾿ 8

2.4 ﾿ Nutritional value and composition ﾿ 9

2.4.1 ﾿ The proximate nutrient and composition of African walnut ﾿ 11

2.4.2 ﾿ Mineral analysis of African walnut flour ﾿ 12

2.5 ﾿ Anti-nutritional constituents in African walnut ﾿ 13

2.6 ﾿ Functional properties of African walnut ﾿ 15

2.6.1 ﾿ Water absorption capacity (WAC) ﾿ 15

2.6.2 ﾿ Emulsion capacity ﾿ 16

2.6.3 ﾿ Foam capacity ﾿ 16

2.6.4 ﾿ Gelling capacity ﾿ 17

2.6.5 ﾿ Oil absorption capacity ﾿ 18

2.7 ﾿ Health benefit of African walnut ﾿ 18

2.8 ﾿ Uses of African walnut  ﾿ 25

2.9 ﾿ Preparing walnuts ﾿ 25

2.10 ﾿ Utilization of walnut ﾿ 26

2.11 ﾿ Processing of walnut ﾿ 29

CHAPTER THREE

MATERIALS AND METHODS

3.1 ﾿ Material procurement ﾿ 31

3.2 ﾿ Area of study ﾿ 31

3.3 ﾿ Research design ﾿ 31

3.4 ﾿ Preparation of samples ﾿ 31

3.5 ﾿ Analytical methods ﾿ 33

3.5.1 ﾿ Proximate analysis ﾿ 33

3.5.2 ﾿ Mineral composition ﾿ 37

3.5.3 ﾿ Determination of vitamin ﾿ 37

3.6 ﾿ Assessment on the medicinal properties ﾿                      38                                                                        

3.7 ﾿ Statistical analysis ﾿ 38

CHAPTER FOUR

RESULTS AND DISCUSSION

4.1 ﾿ Results ﾿ 39

4.2 ﾿ Discussion ﾿ 43

CHAPTER FIVE 

CONCLUSION AND RECOMMENDATION ﾿

5.1 ﾿ Conclusion ﾿ 46

5.2 ﾿ Recommendation ﾿ 47

REFERENCES ﾿

APPENDICES ﾿