Prosopis Africana Seeds Research Articles

Breaking Seed Dormancy of Prosopis africana Seeds and its Effects on Seedlings Growth under Two Different Savanna Soils Conditions

Forest trees across the tropics can be effectively domesticated and conserved for afforestation programmes after successful overcoming by breaking the dormancy of their seed coats. The study was conducted at Forest Nursery Unit of Federal University Dutsin-Ma to assess the breaking dormancy of Prosopis africana seeds and its effects on seedlings growth under two different savanna soils conditions. A 2x5 factorial in Randomized Complete Block Design was used for this experiment in four replicates. The factors were savannah soils locations; (ZA: Zaria soil and DS: Dutsin-ma soil) and pre-sowing treatments; Seeds soaked in 60% diluted Tetraoxosulphate (VI) acid (H2SO4) (A); seeds soaked in hot water at 1000C (HW); seeds soaked in water for 24 hours (W); mechanical scarification (MS); control (C). The data were analyzed using analysis of variance at (P=.05). Zaria soil had significantly higher values (8.55cm, 12.65cm and 17.65cm, 0.15cm and 0.17cm, and 262.05, and 0.12) on seedling heights (SH) at 4-8 weeks after sowing (WAS), collar diameters (CD) at 4-6 WAS, and leaflet areas (LA) at 4 WAS respectively. Mechanically scarified seeds (MS) had consistent significantly higher values (6.54cm, 13.79cm, 19.90cm, 25.13cm and 29.15cm, 0.15cm, 0.19cm, 0.21cm, 0.25cm and 0.29cm, and 0.14, 0.16, 0.19, 0.20 and 0.23) on SH, CD, and LA at 2-10 WAS respectively. It is concluded that seeds sowed in Zaria soil performed better than Dutsin-ma soil, while, mechanical scarification was the best pre-sowing treatment for improved seedlings growth of P. africana seeds.

Proximate and Mineral Analysis of Some Edible Wild Seeds and Stem in Makurdi, Benue State, Nigeria

Benue State is endowed with numerous varieties of useful plants whose fruits, seeds, roots, stems and leaves serve important roles in nutrition but unfortunately many of these plants have not been put to maximum use. The neglect of these forest food plants is attributed to inadequate information on their nutritional potential to serve as food. The broad objective of the study was to examine the nutritional composition of Vitellaria paradoxa fruits, Cissus populnea stem, Afzelia africana seeds, Parkia biglobosa seeds and Prosopis africana seeds. Carbohudrate content was found to be the most abundant nutrient in all the plant species studied when compared with other nutrients. The highest carbohydrate content (58.22±0.2%) was found in Cissus populnea stem followed by carbohydrate content in Afzelia africana seeds (51.36±0.01%). The least carbohydrate content of 35.68±0.06% was found in the fruits of Vitellaria paradoxa. There were significant variations in the concentrations of nutrients screened from the 5 selected plants at p>0.05 level. Proximate analysis showed that Vitellaria paradoxa fruits, Cissus populnea stem, Afzelia africana seeds, Parkia biglobosa seeds and Prosopis africana seeds were good sources of minerals such as Calcium,Magnesium, Potassium, iron and Chlorine. Potassium had the highest concentration in all the plant species when compared with other nutrients. The highest Potassium content (32.92±0.59%) was found in Vitellaria paradoxa fruits followed by Potassium content of 25.15±0.07% in Afzelia africana seeds. However, Potassium content between Prosopis africana seeds (15.77±0.81%) and Cissus populnea stem (15.77±0.61%) were not significantly different. The least concentration of Potassium was found in Parkia biglobosa seeds (8.03±0.11%). The mean quantities of minerals found in the plant species that were screened differ significantly at P<0.05 level. It was concluded that Vitellaria paradoxa fruits, Cissus populnea stem, Afzelia africana seeds, Parkia biglobosa seeds and Prosopis africana seeds were good sources of nutrients and major minerals like calcium, magnesium, potassium, iron and chlorine. Diabetic persons need to be careful about the consumption of these plant species. It was recommended that efforts should be made to conserve and protect these plant species through domestication as they are rich sources of nutrients.

Influence of Pre-sowing Treatments on the Germination of Prosopis africana (Guill. and Perr.) Taub. Seeds

Aims: The application of pre-sowing treatment has greatly improved the germination of seeds of tree species used in afforestation programmes all over the world. This study aimed to determine the effect of different pre-sowing treatments on the germination of Prosopis africana seeds.
 Study Design: The experiment was laid in a completely randomized design.
 Place and Duration of Study: This study was carried out from 11th November to 30th December 2019atthe Department of Forestry and Wildlife, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
 Methodology: Ten seeds each were soaked in ten treatments: tetraoxosulphate (VI) acid (H2SO4) for 10, 20 and 30 minutes; hot water for 6, 12 and 24 hours; and cold water for 3, 5 and 7 days. Ten seeds from each of the treatments were sown in a germination box containing sterilized river bank sand and each replicated five (5) times. Percentage germinations for each treatment were arcsine transformed, subjected to analysis of variance and significant means were separated using Duncan multiple range test at 5% probability level.
 Results: The results revealed significant differences (p<0.05) in germination. The seeds treated with acid for 30 minutes had the highest mean (51.405) and standard deviation (8.983), seeds soaked in cold water for 3 days and 7 days had no germination.
 Conclusion: The study concluded that soaking Prosopis africana seeds for 30 minutes in H2SO4 breaks its dormancy, hence, was recommended for improved seed germination.

SOME MOISTURE DEPENDENT THERMAL PROPERTIES AND BULK DENSITY OF Prosopis Africana SEEDS (OKPEYE)

The thermal heat conductivity, specific heat capacity, thermal heat diffusivity and bulk density of Prosopis africana seeds were determined as a function of moisture content. Specific heat capacity was measured by the method of mixture while the thermal heat conductivity was measured by the guarded hot plate method. Thermal heat diffusivity was calculated from the experimental results obtained from specific heat capacity, thermal heat conductivity and bulk density. The bulk density for Prosopis africana (PA) seeds decreased from 890kg m-3 to 590kg m-3 as moisture content increased from 4 to 20% wet basis (w.b). Specific heat capacity increased from 2760J kg-1 ºC-1 to 2960J kg-1 ºC-1with increasing moisture content. The thermal heat conductivity ranged between 0.70 and 0.90W m-1oC-1 when moisture content rose from 4% to 20% (w.b). Thermal heat diffusivity increased from 2.7 10-7 to 4.2 10-7m2 s-1 as moisture content increased from 4 to 20% (w.b). The values obtained for these thermal properties and bulk density could be useful for design of systems for heat treatment of Prosopis africana seeds.  http://dx.doi.org/10.4314/njt.v36i3.38

Comparative study of physicochemical analysis of prosopis africana seeds fermented with different starter cultures

Comparative study of physicochemical analysis of prosopis africana seeds fermented with different starter cultures

Seed Moisture Influence on Some Physical and Mechanical Properties of African Mesquite (Prosopis africana)

The physical and some mechanical properties of Prosopis africana seeds (African mesquite) as affected by seed moisture content in the range 10–22% wet basis (w.b.) were investigated. Mohsenin, Stepanoff and ASABE standard methods were used in determining the properties. Results showed that there was increase in seed length (11.40–12.90 mm), width (8.10– 9.60 mm) and thickness (4.8–5.9 mm) while arithmetic and geometric mean diameters increased in the range; 8.1–9.4 mm and 7.5–8.9 mm respectively. Increases in bulk density (508 – 856 kgm), surface area (176 – 249 mm) and sphericity (0.66–0.70) were recorded while a decrease was observed in true density (1205.9–1090 kgm) with increasing seed moisture content. Increase was also observed in static angle of repose (30.8 36.2). Static coefficient of friction increased on plywood (26.7 32.2), glass (25.7 33.8), mild-steel (26.2 31.0), galvanized iron (27.5 32.7), rubber (27.5 31.5), aluminium (26.0 28.5) and stainless steel (24.0 31.8). Shear stress was highest at 22% moisture wet basis (w.b.) under 500 g load (6.3 gcm) and lowest at 10% moisture w.b., under 200g load (2.0 gcm). Effect of seed moisture content Original Research Article Olajide et al.; JSRR, Article no. JSRR.2014.17.008 2349 on all the properties was statistically significant (P=.05) except static coefficient of friction on aluminium and mild steel surfaces. All the properties are pre-requisite for the engineering design and development of equipment for the handling and processing of African mesquite; the purpose for which baseline data was developed in this work.

Physicochemical and Sensory Properties of Boiled <em>Prosopis africana</em> Seed Endosperm Macerated in Various Ethanol-water Mixtures

The processing of boiled Prosopis africana endosperm for better utilization using ethanol-water mixtures was explored. Prosopis africana seeds were boiled for 5 h to softness and the endosperm fraction separated from the kernel (cotyledon) and the hull. The endosperm was divided into five equal parts which were individually macerated in absolute (Abs) ethanol, 80, 60 and 40% ethanol in water prior to sun-drying (32±2°C, 3 days). The fifth sample, which served as control, was left untreated with ethanol. The samples were ground using a hand milling machine and analyzed for the proximate composition, water and oil absorption capacities, foaming capacity and foam stability, bulk density, emulsion activity and stability, colour preference, texture preference and overall acceptability. The results revealed that treatment of the endosperm significantly affected the moisture, protein, fat, ash and carbohydrate contents; water and oil absorption capacities, foaming capacity and foam stability; and the sensory properties. The moisture and protein contents, oil absorption capacity, foam stability, appearance, texture and overall acceptability of endosperm treated with 40% ethanol in water differed significantly (p<0.05) from that treated with absolute ethanol. There was also significant (p<0.05) differences in moisture, protein and carbohydrate contents, oil absorption capacity and foam stability of the 40% ethanol in water treated endosperm and the control. Slightly above 40% ethanol in water (50-60%) should be used to macerate Prosopis africana endosperm to reduce the cost of using absolute ethanol.

Changes in the Nutrient Composition of Okpehe During Fermentation

Okpehe is a condiment derived from the fermentation of Prosopis africana seeds. This study was based on the changes in total sugar, amino acids and minerals during okpehe production. The condiment was processed using three methods namely traditional, autoclave and oven and labeled samples A, B and C respectively. The mean values of the total sugar present in the samples ranged between 0.10 mg/g and 0.05 mg/g for sample A; 0.08 mg/g for sample B and 0.10 mg/g and 0.06 mg/g for sample C at the end of fermentation. The total amino acids increased steadily throughout the period of fermentation for the three samples. The amino acid analysis revealed that the samples contained useful amounts of essential amino acids. Calcium, iron and copper increased in small amounts while there was a reduction in the quantities of potassium and manganese as fermentation progressed. The amount of zinc was constant throughout the period of fermentation while lead and cadmium were not detected in all the samples.

Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production

Biochemical changes during fermentation of seeds of Prosopis africana for production of ogiri-okpei, a food condiment popular among people of West Africa were studied. Fermentation resulted in a net increase in concentrations of total soluble sugars and free amino acids, both reaching a peak after 72 h of fermentation but declining thereafter. Corresponding increases were observed in amylase and protease activities, respectively. Lipase activity was observed to be very strong, increasing throughout the duration of fermentation. Analyses of amino and fatty acid composition using an amino acid analyzer and gas liquid chromatography, respectively, revealed a wide variety of amino acids including glutamine > cystine > arginine and the fatty acids stearic > Arachidic > linolenic > linoleic in the unfermented seed in the highest concentrations. Fluctuations in the concentrations of these compounds were observed during the fermentation. At the end of 96 h fermentation, glutamine > cystine > lysine and an unidentified fatty acid > arachidic > linolenic acids were found in the highest concentrations. Marked increases in composition with increasing period of fermentation were observed for Ca, P, K, Mn, and Z. Transformations of amino acids, fatty acids, and minerals during the fermentation of this seed revealed during this study will contribute towards the development of an industrial process for ogiri-okpei as well as an understanding of its contribution to the nutrition of its consumers.

In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment

Selected Bacillus and Enterococcus strains, isolated from traditional okpehe fermentations, were studied for their suitability as starter cultures in laboratory-scale fermentations of Prosopis africana seeds for the production of okpehe, a traditional fermented vegetable product of Nigeria. The strains were selected on the basis of highest proteolytic activity, as determined with the APIZYM (BioMerieux) test. The choice of starter strains was narrowed to Bacillus subtilis strains BFE 5301 and BFE 5372. These were determined as the best starter combination because of rapid growth, high amylolytic and proteolytic activities, high levels of polyglutamic acid production by strain BFE 5372, as well as bacteriocin production by strain BFE 5301. Other mixed culture fermentations did not yield sensorically acceptable products. Although a monoculture fermentation, using only B. subtilis strain BFE 5372, produced okpehe with very good sensory characteristics, the growth of B. cereus could be detected after 48 h fermentation, indicating that this starter did not sufficiently contribute to product safety. Mixed culture fermentation with the combination of bacteriocin-producing starter B. subtilis BFE 5301 and the non-bacteriocin-producing B. subtilis BFE 5372, produced a product with good sensory characteristics, in which growth of B. cereus was delayed. The bacteriocin produced by B. subtilis strain BFE 5301 was identified as subtilisin, using subtilisin-specific primers and PCR amplification of the subtilisin gene. The bacteriocin was heat-stable at 100 °C for 10 min and exhibited highest activity at pH values lower or equal to pH 6.0. The bacteriocin was sensitive to the proteolytic enzymes trypsin and α-chymotrypsin at concentrations of 10 mg/ml.

The production of ‘Kpaye’ – a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

‘ Kpaye ’, a fermented condiment from Prosopis africana seeds was produced using the traditional method. Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus were consistently isolated in the fermentations lasting 120 h. ‘ Kpaye ’production involved a rise in pH, moisture content and total free amino acids while titratable acidity and reducing sugar decreased gradually after 24 h and 72 h of fermentation respectively.

Nutrient content of Prosopis africana seeds.

The proximate and mineral compositions of Prosopis africana seeds used in the preparation of a local condiment in Nigeria and as animal feed were investigated. The proximate analysis showed that protein, ash and fiber values were comparable to Parkia africana seeds. However, the crude lipid content was lower than Parkia filicoidea seeds and decorticated groundnut. Phosphorus, potassium and calcium were the major mineral elements of the seeds, thereby suggesting that they could contribute partially to the overall daily intake of these elements.

Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye.

Okpiye is a food condiment prepared by the fermentation of Prosopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96 h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10(6)-10(8) cfu/g. Several species of bacteria especially B. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis and Micrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made by Enterobacter cloacae and Klebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence of Proteus and Pseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show that Bacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.