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Trends in Applied Sciences Research
Year: 2019  |  Volume: 14  |  Issue: 1  |  Page No.: 30 - 35

Assessment of Some Nutrients in the Roasted Seeds of Negro Coffee (Cassia occidentalis)

S.O. Arekemase, J.A. Adudu, I. Abdulwaliyu, M.L. Batari, O. Aribido, M.H. Mahmud and O.O. Owolabi    

Abstract: Background and Objective: The pressing need for affordable foods has led to the exploitation of many underutilized plants. Cassia occidentalis is widely distributed in nature and are sometimes used as a substitute for coffee. Despite being used in roasted form “as coffee”, nutrients in the roasted seeds of this plant has not been largely explored. In this study, the objective was to evaluate some nutrients in the roasted seeds and the roasted seeds oil of this plant. Materials and Methods: About 100 g of the well dried seeds of Cassia occidentalis was subjected to heat (roasted) for 5 h using a Vulcan air oven at 150°C and then crushed to obtain a powdered sample. Thereafter, the minerals, vitamins, amino acids and fatty acids profile of the roasted seeds were determined using standard protocols. Results: Result obtained from the amino acid analysis showed that the roasted seeds of this plant contained essential amino acids (except tryptophan, which was not detected). The roasted seeds also revealed appreciable amount of minerals and vitamins. The fatty acid profile revealed reasonable percentages of 9-octadecenoic acid (oleic acid) (33.19%) and 9, 12-Octadecadienoic acid (linoleic acid) (21.22%), while tetra decanoic acid (myristic acid) (2.68%) ranked the lowest. Conclusion: The high nutrients content in the roasted seeds and the roasted seeds oil of this plant confirm it to have good nutritional value.

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