Content uploaded by Wilson Lamayi Danbature
Author content
All content in this area was uploaded by Wilson Lamayi Danbature on Mar 11, 2015
Content may be subject to copyright.
June. 2014. Vol. 2, No.2 ISSN 2311 -2476
International Journal of Research In Agriculture and Food Sciences
© 2013 - 2014 IJRAFS & K.A.J. All rights reserved
http://www.ijsk.org/ijrafs.html
44
NUTRITIONAL EVALUATION OF BAOBAB SEED
Danbature, Wilson Lamayi; Fai, Frederick Yirankinyuki; Usman, Abubakar and Patrick Ayim
Chemistry Department, Gombe State University, Tudun Wada Gombe, Nigeria.
Correspondence author, wldanbature@gsu.edu.ng
ABSTRACT
Investigations were carried out on the nutritional composition and some mineral contents of Adansonia
digitata seeds for domestic consumption and industrial utilization. The fats and protein contents were
determined by extraction and micro Kjeldahl method respectively while Sodium, Potassium and Calcium
were determined using flame photometer. The results obtained showed that the seeds contained high
protein (20.13%), carbohydrate (39.90%), fat (24.72%), Ash (7.36%), crude fiber (7.89%) and moisture
content (5.37%). The concentration of some minerals in milligram per hundred gram (mg/100g) as present
in the ash of baobab seeds are Na (260), K (2500) and Ca (1.2). The results showed that baobab seeds
could serve as a supplementary source of carbohydrate and fiber.
Keywords nutritional composition baobab seed flame photometry mineral analysis
INTRODUCTION
Nigeria is blessed with abundant domestic trees,
fruits, tubers, vegetables, and other plant foods
which are of great economic importance and are
excellent sources of essential nutrients required
by the body for growth and prevention of
diseases. Their values cannot be said to be lower
than processed or imported items which are said
to contain known amount of essential body
nutrients.(Akiniyi and Waziri 2011). Baobab or
Adansonia digitata L. belongs to the Malvaceae
family (Bremer et al., 2003). The Baobab tree is
one of the most intriguing trees growing on the
African continent and is often referred to as
monkey bread tree, Senegal Calash (fruit), bottle
tree or upside down tree which can have a life
span of up to 6,000 years.(Magaji, 2010). The
baobab tree is tolerant to high temperature and
drought, and is mostly found in the northern part
of Nigeria. Every part of the baobab tree is
reported to be useful (Owen (1970) cited in
Igboeli et al., 1997 and Gebauer et al., 2002).
The bark and roots are cut and used as traditional
medicine. (Sidibe & Williams, 2002; Shukla et
al.,2001). The fruit consists of large seeds
embedded in a sour acidic pulp and shell. The
pulp can be dissolved in water or milk and the
liquid is then used as a drink, a sauce for food, a
fermenting agent in local brewing or as a
substitute for cream of tartar in baking (Sidibe &
Williams, 2002;Obizoba, 1983). Fermented
seeds are used as flavouring for soup, and the
roasted seeds are used as a side dish, substituting
peanut. [Addy and Eteshola, 1984] The seeds are
also pressed for oil but the by-product, baobab
seed cake is typically underutilized (Osman
2004). The leaves are used to make soup
[Yazzie et al.,1994]. The plant also provides
forage for wildlife and domestic animals
(Nkafamiya et al 2007).The consumption of
baobab seeds in different forms has therefore
been going on for quite a long time with little or
no knowledge about the composition and
nutritional value of the seeds, hence the need to
investigate the mineral and nutritional content of
the seed. A number of studies on the proximate
values and mineral composition of baobab seeds
and other indigenous plants have been carried
out several times in different geographical
locations because plants nutrient and mineral
contents do vary with soil type, as well as with
climate type. The aim of this study is therefore to
carry out the proximate and some selected
mineral analysis of baobab seeds obtained from
the baobab plants, which are among the
conserved plants in Gombe State University,
Nigeria.
EXPERIMENTAL
Samples Collection and Preparation
The fruits were plucked from the trees in
different locations in Gombe State University
using long sticks. The fruits were cracked using
stones, and placed in water for 24hours to soften
the pulp. The soaked fruits were washed and the
June. 2014. Vol. 2, No.2 ISSN 2311 -2476
International Journal of Research In Agriculture and Food Sciences
© 2013 - 2014 IJRAFS & K.A.J. All rights reserved
http://www.ijsk.org/ijrafs.html
45
seeds were separated from the pulp and rinsed
with clean water. The seeds were dried under the
sun for three days and were pulverized using a
grinding machine.
Determination of Fat Content
About 200g of the samples were crushed into
fine particles in a mortar and pestle. 50g of the
samples were placed in the filter paper thimble
and was inserted in the soxhlet extractor. The
solvent was added and the fat was extracted at
60-700c into a pre-weighed round bottom flask
for 6hours. The flask and its content was
detached from the extractor and the solvent
distilled off at 800c for 2hour and was kept in a
fume cupboard until the next day when it was
weighed. The cake was also removed from the
extractor and allowed to dry for 24hours. The
dried cake was weighed and the percentage
composition of the crude fat was determined.
The procedure was repeated three times and the
average weights were used to deduce the weight
of fat.
% crude fat = (initial weight of the sample–final
weight of the sample) x 100
Initial weight
of the sample
Determination of Moisture Content
This was done according to Udo and
Ogunwele’s (1986) method with modification
where by three sets of filter papers were weighed
and one (1g) of the samples was placed onto
each of the filter papers which were then placed
inside an oven and allowed to dry at 1050c until a
constant weight was reached.
Therefore % Moisture Content = (W1 - W2 ) x
100 1g
W1 = Weight of empty filter paper and fresh
sample.
W2 = Weight of empty filter paper and dried
sample.
Determination of Ash Content
This was done according to James (1995)
whereby 5g of the samples were placed into each
of the pre-weighed crucibles and ashed in a
furnace at 6000C for about 7hours when the ash
was completely white. The crucibles were then
removed from the furnace, allowed to cool in a
descicator and were reweighed
% Ash of the sample = (C2 – C3 )x 100
5g
C1 = weight of empty crucible
C2 = weight of crucible + sample
C3 = Weight of crucible + ash
Determination of Crude Fiber
Percentage crude fiber was determined using the
method described by Udo and Ogunwele (1986)
with modifications where by 3g of fat free
samples were weighed (cake from extraction).
Two 500ml digestion flasks were prepared one
containing 200ml of dilute (1.25g/100ml) H2SO4
and another containing 200ml dilute
(1.25g/100ml) NaOH. Each was connected to a
condenser, and was allowed to boil. 3g of
samples were transferred to the boiling H2SO4
solution and allowed to continue boiling for 30
minutes. The solution was filtered through linen
using Buchner set under light vacuum. It was
washed with hot water until it was acid free. The
residue was transferred to hot NaOH solution in
the second flask. The solution was then brought
to boil and left to continue boiling for 30
minutes. The flask was shaken intermittently to
subdue the frothing that occurs during boiling.
The digest was also filtered through Buchner
funnel where by a piece of muslin cloth was
placed on the Buchner funnel and over the lining
of the ashless filter paper and was snugly fitted.
10% of hot solution of K2SO4 was added to
facilitate the filtration and dilute H2SO4 was
added to reduce the time for filtration. The
residue was washed repeatedly with hot water to
make the residue free from NaOH and the filtrate
was tested with phenolphthalein indicator. The
residue was dried along with the filter paper at
1000C and was reweighed. The weight of the
filter paper was subtracted to obtain weight of
the residue (crude fiber and some minerals). The
residue was transferred along with the paper to
tared silica crucible and the content was ignited
at 450-5000C in a muffle for 30 minutes. The
crucible was cool in a descicator and weighed for
ash.
Crude fibre (dry basis) = (Residue – Ash)g x
(100 – F)
Sample
Protein Content Determination
The crude protein of the sample was determined
using modified Kjeldhal method described by
AOAC, (1990) whereby 2g of the samples were
transferred into a clean 250ml Kjeldah digestion
flask. 2g of the catalyst mixture was added and
25ml of concentrated H2SO4 was also added.
The mixture was digested for about 5hours when
the pale-blue colour appeared. The content of the
June. 2014. Vol. 2, No.2 ISSN 2311 -2476
International Journal of Research In Agriculture and Food Sciences
© 2013 - 2014 IJRAFS & K.A.J. All rights reserved
http://www.ijsk.org/ijrafs.html
46
digestion flask was transferred to 100cm3
volumetric flask and adjusted to the mark. A
blank was also prepared the same way. 20cm3 of
2% boric acid was transferred into a conical flask
and 4 drops of a mixed indicator were added. A
50cm3 burette was filled with 0.01M HCI. The
distillation assembly was turned on but the steam
trap was left opened. The condenser tip was
immersed into the boric acid. 10ml of blank
digest was introduced from the sample
introduction cork and the funnel was rinsed with
3ml of distilled water and then 25ml of 30%
NaOH was introduced. The cork was closed after
rinsing with 2ml of distilled water and the steam
trap was also closed. When the colour of the
boric acid was changed, the condenser tip was
washed with distilled water and the boric acid
mixture in the flask was titrated with standard
0.01M HCI until the colour disappeared. The
procedure was repeated two times with the blank
and two times with the sample digests and the
averages of the titers were calculated.
Nitrogen(% wet basis =(sample–blank)titre × N
of HCl x 14 x 100 x 100%
Aliquot x Wt.
of Sample x 1000
Nitrogen(% dry basis)=(sample–blank)titre×N of
HClx14x100x100x 100(%)
Aliquot x Wt. of
Sample x 1000 x dry matter
Protein (% dry basis) = Nitrogen (%, dry basis) x
6.25.
Determination of Carbohydrate Content
The Carbohydrate content of the seed was
determined by difference.
%Carbohydrate=100-(%Crude fiber+%Crude
Fat+%Crude Protein+%Ash
(Content))
Mineral Analysis
Preparation of Sample Solution
0.5g of the ashed sample was weighed and
placed inside 100cm3 volumetric flask. 1ml of
concentrated HNO3 was added to the sample and
the solution was made up to 100ml mark with
distilled water.1ml of the above solution was
placed inside 100cm3 volumetric flask and made
to the mark with distilled water and was used as
the stuck sample solution for minerals analysis.
Elemental Determination
Three elements; sodium, potassium and calcium
were determined using a flame photometer
model, PFP7/REV/10-08. The preparation of
standard solutions for elemental analysis was
done using the method of Association of
Officials Analytical Chemists (AOAC) (1999).
Results and Discussion
The study was carried out in order to determine
the nutritional value and some mineral content of
baobab seed. The proximate composition was
determined in percentage and the results
presented on table1. The results for minerals
analysis is presented on table2 as milligram of
element per gram of dry sample.
Table 1: Nutritional Composition of Baobab
Seed
Moisture contents
5.37%
Ash contents
7.36%
Fat contents
24.72%
Crude fiber
7.89%
Crude protein
20.13%
Carbohydrate
39.90%
Energy
462.60 Calories/
100g
Table 2: Mineral Composition of the baobab
Seed
Mineral
Concentration (mg
/100g)
Sodium
260
Potassium
2,500
Calcium
1.2
The results of the proximate analysis show that
the seed contains 20.13, 7.36 and 7.89% of
protein, ash and fiber respectively. These values
are similar to that of P. africana and P. filicoidea
which are most commonly used for preparation
of Hausawa Daddawa cake. (Eka and Isbell,
1984; Barminas et al, 1998). The Crude Fat,
24.72% is within the range obtained by Osman
(2004) and Ajayi et al (2006) which are 12.25
and 33.00% respectively for the same plant. The
crude fiber obtained is lower than that obtained
by Lockett et al (2000) and higher than the result
obtained by Nkafamiya et al (2007) which are
49.72% and 6.71% respectively. The protein
content was found to be 20.13% which is much
lower than 36.60% as determined by Ajayi et al
(2006) and Murray et al (2001) respectively. The
Carbohydrate content of the seed was found to
be 39.90% which falls within the range obtained
by Murray et al (2001) and Proll et al (1998)
which are 11.2% and 56.75% respectively. This
June. 2014. Vol. 2, No.2 ISSN 2311 -2476
International Journal of Research In Agriculture and Food Sciences
© 2013 - 2014 IJRAFS & K.A.J. All rights reserved
http://www.ijsk.org/ijrafs.html
47
shows that the carbohydrate in the baobab seed
do not vary much with variation in geographical
location. The total moisture content of the seed
however was determined to be 5.37% which can
be compared with 5.02% and 4.80% as obtained
by Ajayi et al (2006) and Murray et al (2001)
respectively. The ash content 7.36% can be
compared with the results obtained by Ajayi et al
(2006) which are 7.50% and 7.61% respectively.
This is an indication that the mineral content of
baobab seeds may be the same when grown in
different soil and different climate. The results
of the mineral analysis show that the baobab
seeds contain 260, 2500 and 1.2 mg/100g of
Sodium, Potassium and Calcium respectively.
This shows that the seed contain high Potassium
and therefore the seed can be used to supplement
the intake of Potassium in the body. Potassium
prevents hyperacidity in the stomach. It is also
necessary for the contraction of the muscles and
to keep the heart beat normal. Potassium also
helps hormone secretion and aids in the kidneys
detoxification of blood. The concentration of
Calcium (1.2mg/ 100g) in the sample is very low
compared to that obtained by Osman (2004) but
the result is within the range obtained by
Obizoba and Amaechi (1993).
Conclusion
In conclusion, the Proximate and Mineral
Composition of the seeds of Adansonia digitata,
indicates that it could be served as an alternative
source of human food and could find immediate
utility in mixed animal feed. The seed contain
high percentage of protein and could be used as
protein supplement when mixed with low protein
foods such as cereals grains for both animals and
human. The seeds could also serve as a good
source of carbohydrate for human and all classes
of livestock since it is found to contain a high
percentage of carbohydrate. The energy content
of this seed is high and it could be used to
supplement the daily energy intake for human,
livestock and birds.
References
1. Addy EO, Eteshola E (1984) Nutritive
value of mixture of tigernuttubers
(Cyperus esculentus L.) and baobab
seeds (Adansonia digitata L.). J Sci
Food Agric 35: 437–440.
2. Ajayi, I.A., Oderinde, R.A., Kalogbola,
D.O. & Ukponi, J.U. (2006). Oil of
Under utilized Legumes from Nigeria.
J. Food Chem. 99(1): 115-120.
3. Akiniyi J.A. and Waziri M. (2011),
Proximate value and Mineral Content of
the shoot of Borassus aethiopummart
(Giginya). J. of Chem. Soc. Nigeria,
36(1) pp 10-14.
4. AOAC (1999). Association of Official
Analytical Chemist. 20th ed.
Washington D. C. p:72-73.
5. Barminas J.T., Maina H.M. Ali (1998)
Nutrient Contents of prosopis Africana
seeds. Plant foods Human Nutrition
(52).
6. Bremer, B., Bremer, K., Chase, M.W.,
Reveal, J.L., Soltis, D.E., Soltis, P.S.,
Stevens, P.F., Anderberg, A.A., Fay,
M.F., Goldblatt, P., Judd, W.S.,
Kallersjo, M.; Karehed, J., KRON,
K.A., Lundberg, J., Nickrent, D.L.,
Olmstead, R.G., Oxelman, B., Pires,
J.C., Rodman, J.E., Rudall, P.J.,
Savolainen, V., Sytsma,K.J., Van der
Bank, M., Wurdack, K., Xiang, J.Q.Y.,
Zmarzty, S. (2003). An update of the
AngiospermPhylogeny Group
classification for the orders and families
of flowering plants: APG II. Botanical
Journal of theLinnean Society, 141,
399-436
7. Eka O.U. and Isbell B. (1984). Nutrient
Content of Cotton Seeds from Varieties
of Cotton Grown in Nigeria. Nig. J.
Tech. Edu. 6:67-73.
8. Gebauer, J., El-Siddig, K., Ebert, G.
(2002). Baobab (Adansonia digitata L.):
a Review on a Multipurpose Tree
with Promising Future in the Sudan.
Gartenbauwissenschaft, 67, 155-160.
9. Igboeli, L.C., Addy, E.O.H., Salami,
L.I. (1997). Effects of some processing
techniques on the antinutrient contents
of baobab seeds (Adansonia digitata).
Bioresource Technology, 59, 29-31.
10. James C. S (1995). Analytical
Chemistry of food. Chapmen and Hall.
London P 64-65.
11. Lockett T.C, Calvart C.C. & Grivetti
E.L. (2000). Energy and Micronutrient
June. 2014. Vol. 2, No.2 ISSN 2311 -2476
International Journal of Research In Agriculture and Food Sciences
© 2013 - 2014 IJRAFS & K.A.J. All rights reserved
http://www.ijsk.org/ijrafs.html
48
Composition of Dietary and Medicinal
Wild Plant Consumed during Drought,
study of Rural Fulani Northeastern
Nigeria, International Journal of Food
Science and Nutrition. 51:57-72.
12. Magaji Buhari, W.L.Danbature,
M.M.Muzakir and B.A.
Abubakar(2014) Production of
Biodiesel from Baobab Seed Oil
Greener Journals of Agricultural
Science, 4(2) 022-026
13. Murray, S.S. et al (2001). Nutritional
Composition of some wild Plant Foods
and Honey used by Hadza Forages of
Tanzania. Journal of Food Composition
and Analysis. 14:3-13
14. Nkafamiya, I.I. et al (2007). Studies on
the chemical composition and
physiochemical properties of the seeds
of baobab (Adansonia digitata). African
J. of Biotechnology. 6(6): pp 756-759.
Available at
http//www.ajol.info/indere.ph6/ajb/artic
le/viewfile/56898/45307 Accessed 17th
November, 201
15. Obizoba, T.C. & Amaechi, N.A. (1983).
The effects of Processing Methods on
the Chemical Composition of Baobab
(Adansonia digitata) Pulp and Seed.
Ecological Food Nutrition. 29:199-205
16. Osman, M.A. (2004). Chemical and
Nutrient Analysis of Baobab
(Adansonia digitata) fruit and seed
protein solubility. J. of plant foods for
human nutrition (59):29-33 Available at
www.springerlink.com/content/101424
514455215 Accessed 21st Jan.
2011.
17. Proll, J., Petzk, K.J., Ezeagu, I.E. &
Metges, C.C. (1998). Low Nutritional
Quality of Unconventional Tropical
Crops Seed in Rats. J. Nutri. 128:2014-
2022.
18. Sibibe, M., Williams, J.T. (2002).
Baobab – Adansonia digitata. Fruits for
the future 4, International Centrefor
Underutilised Crops,Southampton, UK,
96p.
19. Shukla, Y.N., Dubey, S., Jain, S.P.,
Kumar, S. (2001). Chemistry, biology
and uses of Adansonia digitata -
areview. Journal of Medicinal and
Aromatic Plant Sciences, 23, 429-434.
20. Udo E.J and Ogunwele D. A (1986)
Laboratory Manual for Analysis. In
Soil, Plants and Water Analysis 3rd
Edition. Ilorin, University of Ilorin,
Kwara State Nigeria P 131-152.
21. Yazzie D, Van der Jaget DJ, Pastuszen
A, Okolo A, Glwu RH (1994) The
amino acid and mineral content of
baobab (Adansoina digitata L.) Leaves.
J Food Comp Anal 7: 189–193.
.
