Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2004 | Volume: 3 | Issue: 4 | Page No.: 222-227
DOI: 10.3923/pjn.2004.222.227
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Compositional Studies of Differently Processed Ornamental Plant Seed Flour: Caesalpinia pulcherima
Johnson O. Agbede

Abstract:
Seeds of Caesalpinia pulcherima, an ornamental plant, were subjected to different processing methods. Thereafter, the processed samples were chemically characterized with respect to the proximate composition, gross energy and mineral, and amino acid contents. The anti-nutritional factors were also determined. The seed contained: crude protein 353.9gkg-1DM (range: 228 - 491gkg-1DM); ash 122.9gkg-1DM (range: 97 - 183gkg-11DM); crude fibre 48gkg-1DM (range: 34 - 68gkg-1DM); ether extract 146.4gkg-1DM (range 72-179gkg-1DM) and gross energy 19.8MJkg-1 (range; 17.9 - 20.6MJkg-1). Dehull + other variables employed enhanced the crude protein; ether extract and gross energy but reduced the ash and crude fibre contents. The amino acids were generally low when compared with FAO/WHO (1973) recommended pattern and the seeds also contained some nutritional needed minerals. The levels of the anti - nutrients in the seeds were reduced or eliminated completely by dehull + thermal processing methods. It was concluded that the seeds of C. pulcherima could be included in dietary formulae for man or monogastric animals especially where protein availability is in short supply.
PDF Citation Report Citation
 RELATED ARTICLES:
  •    The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
How to cite this article:

Johnson O. Agbede , 2004. Compositional Studies of Differently Processed Ornamental Plant Seed Flour: Caesalpinia pulcherima . Pakistan Journal of Nutrition, 3: 222-227.

DOI: 10.3923/pjn.2004.222.227

URL: https://scialert.net/abstract/?doi=pjn.2004.222.227

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom