Chemical Analysis of Noni (Morinda citrofolia) Seeds and the Characterization of the Seeds Oil
American Journal of Applied Chemistry
Volume 5, Issue 4, August 2017, Pages: 57-61
Received: Mar. 7, 2017; Accepted: Mar. 17, 2017; Published: Jul. 12, 2017
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Muhammad Bini Etsuyankpa, Department of Chemistry, Federal University Lafia, Lafia, Nigeria
Muhammad Muhammad Ndamitso, Department of Chemistry, Federal University of Technology, Minna, Nigeria
Idowu Victoria Oluwatoyin, Department of Chemistry, Federal University of Technology, Minna, Nigeria
Hashim Ibrahim, Department of Chemistry, Federal University Lafia, Lafia, Nigeria
Sule Philip Ivoms Ogah, Department of Chemistry, Federal University Lafia, Lafia, Nigeria
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Seeds of Noni (Morinda citrofolia) were analyzed for proximate composition, minerals, anti- nutritional factors and amino acid profile, while the oil extract was investigated for physicochemical properties and fatty acids contents. Values for moisture, ash, crude protein, crude fat and crude fiber are 5.46 ± 0.01, 1.83 ± 0.01, 1.72 ± 0.02, 5.40 ± 0.07 and 4.67 ± 0.0 6% respectively. The calorific value of the seed was found to be 1585.90 KJ. The seed was found to be a potential source of minerals such as sodium, potassium, magnesium, calcium, phosphorous, iron and zinc. The anti-nutritional factors such as alkaloid, cyanide, flavonoid, oxalate and saponin were determined. The essential amino acids: glutamic acid, leucine and aspartic acid are present in higher concentrations as 6.33, 6.31 and 5.11 mg/100g crude protein, respectively. The physical and chemical properties of the seed oil were determined, thus the saponification value of the oil was found to be 32.26 mg KOH/g.
Proximate Composition, Anti-nutritional Factors, Saponification, Essential Amino Acids, Mineral Constituents
To cite this article
Muhammad Bini Etsuyankpa, Muhammad Muhammad Ndamitso, Idowu Victoria Oluwatoyin, Hashim Ibrahim, Sule Philip Ivoms Ogah, Chemical Analysis of Noni (Morinda citrofolia) Seeds and the Characterization of the Seeds Oil, American Journal of Applied Chemistry. Vol. 5, No. 4, 2017, pp. 57-61. doi: 10.11648/j.ajac.20170504.11
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