Chemical Composition of the Pepper Fruit (Dennettia tripetala) Seed Flour

Abstract

The seed flour of the Pepper fruit (Dennettia tripetala) plant was analyzed for the amino and fatty acids, minerals and antinutrient compositions using standard methods. The total amino acid concentration of the seed flour was 83.5g/100g protein of which the total Essential amino acids concentration was 34.3g/100gprotein. Arginine (9.94g/100gprotein) was the most concentrated Essential Amino acid while Glutamic acid(16.04g/100gprotein) and Aspartic acid (15.61g/100g protein) were the most concentrated Non‐Essential Amino acids in the seeds. The lysine/arginine ratio obtained(0.13) suggests that D.tripetala seed possesses a low arteriogenic potential while the calculated P‐PER was 1.91. Linoleic acid was found to be the most abundant fatty acid in the seed oil (38.95%) while the total unsaturated fatty acid concentration (91.29%) was higher than the total saturated fatty acid concentration (8.68%). The oleic/linoleic acid ratio of the seed oil of 1.12 implies the high stability of the seed oil. Potassium (9.31±0.0.05) was the most dominant mineral element (mg/g) while manganese (0.02±0.30) was the least concentrated. Antinutrients were distributed in the seed flour in varying concentrations; phytate (1.20±0.16 mg/g), alkaloids (0.33±0.01%) and flavonoids (2.10±0.01%). The foregoing shows D. tripetala seed as a potential source of useful nutrients which have beneficial implications for human nutrition and health.Support or Funding InformationnilThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.