The nutritional potentials and the fatty acid profile of the seed and seed oil of Caesalpinia bonducella

Adeyeye Adeniyi,Akinyode Olakunle Abayomi,Sulaiman Wasiu Kayode

doi:10.14419/ijac.v8i1.26278

Adeyeye Adeniyi, Akinyode Olakunle Abayomi + Show 1 more

Open Access

https://doi.org/10.14419/ijac.v8i1.26278

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Abstract

The physicochemical properties of the seed and fatty acid profile of the seed oil of Caesalpinia bonducella were analyzed in this study, using standard methods of the Association of Official Analytical Chemists (AOAC). The proximate composition was found as follows: Moisture (3.24%), crude fat (41.76%), crude protein (28.63%), crude fibre (4.35%), ash content (2.94%) and carbohydrate (19.08%). The total unsaturated fatty acids (57.36%) was more abundant than the total saturated ones (42.68%). The seed oil had a high level of linoleic acid (28.15%), followed by oleic (18.41%), stearic (13.83%) and palmitic (13.56%). Other fatty acids had less than 10% each. There was a high level of unsaturation (57.36%) with oleic and linoleic acids dominating all other fatty acids with a total of 46.56%. The percentage of essential fatty acids (linoleic & linolenic acids) (32.96%) was also high at about â…“ of the total oil content. The total poly-unsaturated fatty acids (36.99%) was higher than those of mono-unsaturated (20.37%). The high level of poly-unsaturated fatty acids in the oil sample is an advantage as these are essential components of the diet of man. The good total unsaturated/saturated (or P/S) ratio of the oil, (i.e.1.344), makes it to be very nutritionally useful if adopted for domestic purposes.Â Â

Highlights

Ash, crude fat and crude fibre were determined in accordance with the official methods of the Association of Official Analytical Chemists (AOAC 2012)
The seed had a much higher oil content than those of Cola nitida, Cola acuminata and Garcinia kola with values of 9.15, 10.75 & 8.40% respectively (Adeyeye et al 2017), and that of Dioclea reflexa (10.65%) (Ajayi 2014), but lower than that of Entada gigas (60.4%) (Ogungbenle & Omodara 4014).Apart from domestic purposes, the oil might be useful in cosmetic industries and in the manufacture of margarine
Protein is a significant component of food as a source of amino acids. It plays a part in the organoleptic properties of food (Orech et. at. 2005). It is needed for proper functioning of essential body processes such as water balancing, nutrient transport and muscle contractions, and it is required for the formation of enzymes and hormones

Summary

Introduction

The seed is claimed to be styptic, purgative, anthelmintic and controls inflammations, and is useful for colic, hydrocele, skin diseases, leprosy and palsy. It has been found useful for the treatment of headache and skin eruptions. The root bark is used to treat fever, intestinal worms, tumours, amenorrhoea, cough and for removing the placenta after childbirth. The leaves and their juice are used and traditionally for elephantiasis and smallpox, disorders of the liver and to destroy perspiration odour. The oil from the seeds is used to treat rheumatism (Moon et al 2010; Sigh & Raghav 2012)

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