Evaluation of Nutritional, Non-nutritional, Elemental Content and Amino Acid Profile of Azanza garckeana (Goron Tula)

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*Corresponding author: E-mail: ayoterinwa@yahoo.com;
British Journal of Applied Science & Technology
12(6): 1-10, 2016, Article no.BJAST.19811
ISSN: 2231-0843, NLM ID: 101664541
SCIENCEDOMAIN international
www.sciencedomain.org
Evaluation of Nutritional, Non-nutritional, Elemental
Content and Amino Acid Profile of
Azanza garckeana (Goron Tula)
I. I. Nkafamiya
1
, B. P. Ardo
2
,
S. A. Osemeahon
1
and Ayodele Akinterinwa
1*
1
Department of Chemistry, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria.
2
Department of Biotechnology, Modibbo Adama University of Technology, Yola, Adamawa State,
Nigeria.
Authors’ contributions
This work was carried out in collaboration between all authors. All authors read and approved the final
manuscript.
Article Information
DOI: 10.9734/BJAST/2016/19811
Editor(s):
(1) Ming-Chih Shih, Department of Health and Nutrition Science, Chinese Culture University, Taiwan.
(2)
Selvakumar Subbian, Laboratory of Mycobacterial Pathogenesis and Immunity, Public Health Research Institute (PHRI) at
Rutgers Biomedical and Health Sciences, Newark, USA.
(3)
Harry E. Ruda, Stan Meek Chair Professor in Nanotechnology, University of Toronto, Director, Centre for Advanced
Nanotechnology, University of Toronto, Canada.
Reviewers:
(1)
Zahrat El-Ola Mahmoud Mohamed, Food Technology Research Institute, Giza, Egypt.
(2)
Julius Ingweye, University of Port Harcourt, Nigeria.
(3)
Anonymous, Federal University of Goias, Brazil.
Complete Peer review History:
http://sciencedomain.org/review-history/12077
Received 29
th
June 2015
Accepted 24
th
September 2015
Published 3
rd
November 2015
ABSTRACT
Azanza garckeana fruits, leaves, stem-bark and roots were both quantitatively and qualitatively
analyzed to determine the nutritional, non-nutritional, elemental and amino acid content. The
nutritional (proximate) analysis reveals the highest and lowest moisture content in the fruits
(6.50%) and stem-bark (0.50%), crude protein in the fruits (12.00%) and stem-bark (4.91%), crude
fibre in the stem-bark (45.30%) and fruits (20.75%), lipid content in the leaves (2.56%) and
roots(0.68%), and total ash content in roots (8.70%) and fruits (6.7%), respectively, while vitamin A,
B
1
, B
2
, C and E were all found (in the fruits and leaves), and quantitatively more in the fruits. A.
garckeana contains alkaloids, tannins, flavonoids, steroids, cardiac glycosides, terpenes, phenols,
volatile oils, resins and saponins. However, there is a significant variation in the presence of these
compounds in the different parts of this plant. The amount of these compounds were also found to
be safe (i.e. below established toxic levels), and of medicinal value. The mineral elements present
Original Research Article

Nkafamiya et al.; BJAST, 12(6): 1-10, 2016; Article no.BJAST.19811
2
are also below toxic levels, and may contribute to the dietary requirements of these elements. The
amino acid profile reveals 17 types; 7 essential, 2 semi-essential and 8 non-essential in the fruits
and leaves in varying amounts.
Keywords: Azanza garckeana; nutrition; non-nutrition; mineral elements; amino acids.
1. INTRODUCTION
In many tropical countries, rural dwellers
traditionally harvest wide range of leafy
vegetables, roots, tubers, and fruits from the wild
as food supplements, spices, and sometimes for
cultural uses. Labeled as famine or hunger food,
some wild plants have been recognized to have
the potentials to meet household food and
income security [1,2]. The indigenous fruits
collected from the wild plays a significant role in
food and nutrient security of the poor and rural
dwellers. Some wild fruits have been identified to
have better nutritional value than cultivated fruits
[3,4]. As a result, in recent years, a growing
interest has emerged to evaluate various wild
edible plants for their nutritional features [5-8].
Like in many African counties, Nigeria’s
indigenous fruit trees, although undomesticated,
play many important roles especially to the
people living in rural areas. They are important
traditional source of nuts, fruits, spices, leafy
vegetables, edible oil and beverages [9]. Like the
cultivated vegetables, wild indigenous fruit trees
provide vitamins and minerals essential for the
proper maintenance of human health [10].
According to FAO [11] and Maghembe et al. [12]
the nutritional value of indigenous fruit bearing
tree species indicates that many are rich in
sugars, essential vitamins and minerals, while
others are high in vegetable oil and protein
contents. In addition to fruit production and cash,
the extensive list of benefits includes firewood,
fodder, building material, shade and medicine
especially to rural communities. Edible wild
leaves and fruits are consumed frequently in
Northern Nigeria especially in rural communities
where a variety of edible leaves and fruits
abound. Some of these are cultivated while
others grow in the wild. Several of these wild
species bear fruits/leaves during the dry season
when cultivated fruits/leaves are scarce [13].
Wild fruits offer a cheap means of providing
adequate supplies of mineral, fat, protein and
carbohydrate to people living within the tropics
[3]. In North eastern part of Nigeria (Gombe
State) where common fruits and leaves like
bananas and bitter leaves are in short supply, it
is possible for wild fruits and leaves of A.
garckeana (Goron Tula) to provide the vitamin
and mineral requirement of the local populace
(Tula people). Affordability as a factor is
responsible for the high incidence of malnutrition
in low income families that traditionally have a
large family size in the study area [13]. Most
affected are children of preschool age group with
most cases of morbidity related to inadequate
intake of food containing essential nutrients
[6,13]. Though A. garckeana may provide the
necessary nutrients needed for body, the
availability of these nutrients after ingestion
depends on the non-nutritional factors present in
the fruits and leaves of the plant. The non-
nutrients tend to bind to mineral elements there
by forming indigestible complex. Oxalate for
instance binds to calcium to form complexes
(calcium oxalate crystal). These crystals formed
prevent the absorption and utilization of calcium.
The calcium crystals may also precipitate around
the renal tubules thereby causing renal stones
[6,13].
Azanza garckeana is a semi-deciduous
tree/shrub with a round medium crooked stem
[14,15]. The tree can grow to a height of 3-15
meters depending on the environment in which it
is grows [15-19]. The twigs are hairy when young
but become smooth with age and branches have
wooly hairs [20]. The leaves are distinctively
round with 8 to 12 cm long stalks. The leaves
have 3 to 5 lobes, which are covered in brown
star-shaped hairs, and have longitudinal fissures
in the midrib [15,18,20]. The flowers have many
stamens and 5 petals, which are yellow or
purplish in colour with dark purple or dark red
centre [15]. The flowers are bisexual with all
floral parts in fives [18]. It flowers in wet season
and fruits in dry season (April-August) [18]. The
fruits are hairy, spherical, hard and about 2.5 - 4
cm long in diameter, internally divided into 4 to 5
longitudinal sections. They are yellowish to
brownish green when mature [15,20]. A.
garckeana is widely distributed in East and
Southern Africa countries like Botswana, Kenya,
Malawi, Mozambique, Namibia, South Africa,
Tanzania, Zambia and Zimbabwe [15]. ICRAF
[20], Mbuya et al. [21] and Mulofwa et al. [19],
reported the species growing from Sudan to
South Africa. In addition, it is also found in
Gombe state, Nigeria, West Africa. The species

Nkafamiya et al.; BJAST, 12(6): 1-10, 2016; Article no.BJAST.19811
3
grow naturally in all types of woodlands from sea
level to about 1700 m above sea level
[15,17,19,21]. It grows in semi-arid areas
receiving lowest annual rainfall of 250 mm and
highest rainfall of 1270 mm [18]. Over the range
in its entirety, the species grows in a variety of
soils and its found on or near termite mounds
and deserted village fields [17,18,19,21]. In
Botswana Azanza garckeana grows in open
woodland in north-eastern part of the country. In
Nigeria it grows in savanna areas in Tula District,
Kaltungo Local Government Area, Gombe state.
The fruits of A. garckeana when slightly green or
when ripe, are eaten by the people of Tula
community in Gombe State, Nigeria. Some
people dry it and further process it for
consumption. The fruits can also be soaked in
small amount of water to make jelly [22]. They
can also be boiled and used as relish or made
into porridge [14]. Leaves are used for making
relish and also cooked as vegetables. The leaves
can also be used as green manure to improve
land productivity [23]. Traditionally, the roots and
steam/bark are used to treat gonorrhea.
Fig. 1. Typical A. garckeana plant
Due to the importance of these nutrients as a
basic condition for good human health, we
therefore found it necessary to evaluate the
nutrient contents of A. garckeana fruits and other
plant parts. This work would provide necessary
information on the fruits, plant parts and also
provide the basis for their wider utilization.
2. MATERIALS AND METHODS
2.1 Materials
H
2
SO
4
, NaOH, HCl, HNO
3
, diethyl ether, K
2
SO
4
,
CuSO
4
, Na
2
CO
3
, Fehling’s solutions A and B,
methyl red indicator, Methylene blue indicator,
standard glucose, ferric chloride, Whatman filter
paper, Mayer’s reagent, and ethanol used in this
research work are analytical grade and products
from the British Drug House, (BDH). All materials
were used without further purification.
2.2 Collection and Treatment of Samples
A. garckeana (Goron Tula) fruits, leaves, roots
and stem-bark (each about 3 kg) were randomly
collected from different stands of the plant
growing wild in Tula Town in Kaltungo Local
Government Area Gombe State in August, 2014.
The plant parts (i.e. fruits for 4 weeks, leaves for
2 weeks, stem-bark for 4 weeks, and roots for 4
weeks) were air dried in the laboratory at room
temperature. They were then grounded into fine
powder using pestle and motor (Stainless steel)
and stored in screw capped containers.
2.3 Proximate Analysis
These were carried out by adopting the methods
as described in Nkafamiya et al. [24] as follows:
2.3.1 Determination of moisture
Five grams (5.0 g) of each powdered sample
(fruits, leaves, stem/bark and roots) were
weighed into previously weighed crucibles and
dried at 95-100ºC for two hours. The samples
was removed, cooled in desiccators, weighed
and returned into the oven again for an hour.
The samples were then brought out and cooled
in desiccators before weighing. This was done
until a constant weight was obtained with three
consecutive weighing. The percentage moisture
was calculated thus:
% moisture=
ௐ
మ
–ௐ
య
ௐ
మ
ିௐ
భ
× 100
Where
W
1
= weight of empty crucible
W
2
= weight of crucible + sample before drying
W
3
= weight of crucible and sample after drying
2.3.2 Determination of ash
Two grams (2.0 g) of finely ground dry samples
obtained after moisture determination was
weighed into porcelain crucibles. The samples
were charred on a heating mantle inside a fume
cupboard to get rid of the smokes. The samples
were then being transferred into a muffle furnace
and gradually heated to a temperature of 450ºC
for 3 hours (which was the time a clear grey ash

Nkafamiya et al.; BJAST, 12(6): 1-10, 2016; Article no.BJAST.19811
4
was obtained). The samples was then cooled in
the desiccators and weighed. The percentage
ash was calculated thus:
%ܽݏℎ = ݓ݁݅݃ℎݐ ݋݂ ܽݏℎ
ݓ݁݅݃ℎݐ ݋݂ ݏܽ݉݌݈݁ × 100
2.3.3 Determination of crude fiber
Two grams (2.0 g) of dried sample powder was
boiled in 30 ml of 0.15M H
2
SO
4
for 15 minutes,
40 ml of 1.5 M NaOH was added and the boiling
continued for 15 minutes. The mixture was
filtered after cooling and washed several times
with distilled water. The washed residue was
placed in a beaker and shaken with 30 ml of a
0.3 M HCl, then filtered. The residue was washed
with distilled water and dried in an oven at 105ºC
for 30 minutes, then weighed and transferred into
a muffle furnace for ashing at 100ºC for 2 hours.
The ash were removed, cooled in desiccators
and weighed. The percentage crude fiber was
calculated thus:
% ܿݎݑ݀݁ ݂ܾ݅݁ݎ = ܹܣ − ܹܤ
ݓ݁݅݃ℎݐ ݋݂ ݏܽ݉݌݈݁ × 100
Where: WA = weight of residue before ashing
WB = weight after ashing
2.3.4 Determination of lipids
Two grams (2.0 g) of the sample were weighed
into 250 ml conical flask, 50 ml of diethyl ether
were added, shaken and allowed to stand
overnight. The mixture was then filtered over a
gravity filtration set and washed down with the
same solvent. The filtrate was placed in a water
bath to evaporate the ether then dried in an oven
at 105ºC for 1 hour. The conical flasks with
extracts were then weight. The percentage lipid
was calculated thus:
% ݈݅݌݅݀ = ݓ݁݅݃ℎݐ ݋݂ ݋݈݅
ݓ݁݅݃ℎݐ ݋݂ ݏܽ݉݌݈݁ × 100
2.3.5 Determination of crude protein
Five grams (5.0 g) of the powdered sample were
weighed into 500 ml Kjeldahl flask, 10.0 g of
K
2
SO
4
and 0.5 g CuSO
4
(as catalyst) was added,
then 40 ml of 98% H
2
SO
4
were also added and
the mixture gently heated until fuming ceased.
The mixture was further boiled for 2 hours and
then cooled to room temperature. Distilled water
(250 ml) was added to the digest. The distillation
apparatus was set, 50 ml of 0.1 M HCl were
pipette into the receiving flask and the tip of the
delivery tube extended just below the surface of
the acid, 60cm
3
of 50% (w/v) NaOH solution was
added to the Kjeldahl flask and the flask was
immediately connected to the condenser to
complete the set up. The digest solution was
heated till it starts boiling. Boiling continued until
about 150–200 ml of the digest solution has been
collected. The set up was disconnected,
distillated, and titrated against 0.1M NaOH using
methyl red indicator. The titre value was
recorded, and this was used in the calculations
from which the percentage nitrogen was obtained
thus:
ܰ݅ݐݎ݋%݃݁݊ = ൬ܰ
௔
−ܰ
௕
×0.1 × 14
ݓ݁݅݃ℎݐ ݋݂ ݏܽ݉݌݈݁ × 100൰
%Crude protein= % N × 6.25
Where N
a
= moles of acid (Molarity x Volume)
N
b
= moles of base
2.3.6 Determination of carbohydrate
The available carbohydrate content in the
samples was determined by difference thus:
% carbohydrate = 100 – (% moisture + % ash +
% crude protein +% lipid extract + % crude fibre).
2.3.7 Determination of vitamin (A, B
1
, B
2
, C,
and E) content (leaves and fruits)
Vitamin content was determined according to the
method adopted by Nkafamiya et al. [6] as
follows: β-carotene in the samples was
chromatographically determined, and the
formula; 0.6 µg of β-carothene = 0.3 µg of pure
vitamin A. other vitamins were spectrophoto-
merically determined, and the mean values from
triple determinations were recorded.
2.3.8 Analysis of minerals and amino acids
(leaves and fruits)
Two gram (2 g) of each sample was weighed into
separate beakers and treated with 20 ml of
HNO
3
. It was then digested on an electric hot
plate at 70º- 90º C for 60 minutes. Blank were
then prepared similarly by digesting 20 ml of
HNO
3
acid in an empty beaker. It was then
cooled and the content was filtered through
Whatman No. 42 filter paper into a volumetric
flask and made up to 100 ml with deionized
water. The digests was then analyzed for the
elemental contents using an atomic absorption
spectrophotometer (AAS), Buck 210 VGP. Amino

Nkafamiya et al.; BJAST, 12(6): 1-10, 2016; Article no.BJAST.19811
5
acid profile analysis was carried out according
to standard methods as adopted in Nkafamiya et
al. [24].
2.3.9 Determination of non-nutrients
These were carried out by adopting the methods
described in Idris et al. [25] and Barminas et al.
[26]. As follows:
2.3.9.1 Test for alkaloids
To 3 ml of the extract in a test tube, 1 ml of 1%
HCl was added. The mixture was heated for 20
minutes cooled and filtered. About 2 drops of
Mayer's reagent was added to 1 ml of the filtrate.
A creamy precipitate indicates the presence of
alkaloids.
2.3.9.2 Test for saponins
Frothing test: 2 ml of the extract was vigorously
shaken in a test tube for 2 minutes and observe
for frothing. Emulsion test: 5 drops of olive oil
was added to 3 ml of the extract in the test tube
and vigorously shaken, the absence of frothing
and stable emulsion indicates the absence of
saponins.
2.3.9.3 Test for tannins
About 0.5 g of the dried powder sample was
boiled in 20 ml of water in a test tube and then
filter. A few drops of 0.1% ferric chloride was
added and observe for brownish green or a blue-
black coloration.
2.3.9.4 Test for flavonoids
To 3 ml of the extract, 1 ml of 10% NaOH was
added. The absence of flavonoids shows yellow
coloration.
2.3.9.5 Test for steroids
To 0.5 g extract of the sample, 2 ml of acetic
anhydride and 2 ml H
2
S0
4
was added. The color
change from violet to blue or green indicates the
presence of steroids.
2.3.9.6 Test for terpenoids
To 5 ml of the extract, 2 ml of chloroform was
added and mixed, 3 ml of concentrated H
2
S0
4
was carefully added to form layers and a reddish
brown coloration of the interface was formed,
indicating the presence of terpenoids.
2.3.9.7 Test for cardiac glycosides (CGs)
To 0.5 g of the extract dissolved in 2 ml of
chloroform. Sulphuric acid was carefully added to
form layers. A redish-brown colour at the
interface indicates the presence of a steroidal
ring.
2.3.9.8 Test for volatile oils
To 10 ml of extract was added 50 ml of 90%
ethanol and few drops of ferric chloride solution.
A blue coloration was recorded as the presence
of volatile oils.
2.3.9.9 Test for resins
About 2 ml aliquot of extract and equal volume of
acetic anhydride solution were added followed by
drops of conc. H
2
SO
4
. A violet coloration was
recorded as the presence of resins.
2.3.9.10 Test for Phenols
To 10 ml of extract was added 10 ml of ferric
chloride solution. A deep blue coloration was
recorded as the presence of Phenols.
2.4 Quantitative Analysis of Phyto-
chemicals
The quantitative analyses of the phytochemicals
were carried out using standard methods
described by Monika et al., [11] and AOAC, [27].
In all the analysis, reagents were of analytical
grades and were not subjected to further
purification.
3. RESULTS AND DISCUSSION
The results of the proximate analysis of A.
garckeana fruits, leaves, roots and stem-bark are
presented in Table 1. The fruit is the most
proteinous part (12.0 %) and also with the
highest moisture content (6.50 %), while the
stem-bark is the least (4.91%, protein and 0.5 %
moisture content). The stem-bark contains the
highest carbohydrate content (72.16 %), closely
followed by roots (70.81 %), while the least
carbohydrate content is obtained from the fruits
(28.40 %). Crude fiber content was found to be
highest in fruits (45.00 %) followed by leaves
(25.00 %), stem-bark (13.75 %) and roots (11.89
%). This considerable amount of crude fiber
implies that A. garckeana (especially the fruits
and leaves) will perform the role of stool
softening, with optimum frequency and regularity

Nkafamiya et al.; BJAST, 12(6): 1-10, 2016; Article no.BJAST.19811
6
of elimination, which is characteristic of fibre-rich
diet (Nkafamiya et al.). The highest total ash
content was found in the leaves (11.00%), and
the least in the fruits (6.70%) (w/w). Comparing
this result with the one reported by Nkafamiya et
al. [24] for F. asperifolia and F. sycomorus, the
ash contents are comparable, while the other
results obtained for A. garckeana parts are
correspondingly lower. However, values obtained
are within the range expected for dry leaf
vegetables [24].
The non-nutritional component of the fruits,
leaves, stem-bark and roots are presented in
Table 2 (qualitative) and Table 3 (quantitative).
These are compounds that limit the wide use of
many tropical plants due to their ubiquitous
occurrence as natural compounds capable of
eliciting deleterious effect on man and animals
[24,28]. Alkaloids, steroids, cardiac glycosides,
terpenes, resins and saponins are present in the
plant parts (fruits, leaves, roots and stem-bark).
Volatile oils are present in the fruits, leaves and
the roots. Flavonoids are present in the fruits and
leaves. Phenols and tannins are present only in
leaves and fruits respectively. This result
(especially the fruits and leaves) is comparable
with those reported for some medicinal plants by
Kubmarawa et al. [29] and Idris et al. [25].
The quantitative estimation of the non-nutritional
factors (Table 3) indicated that alkaloid has the
highest value in fruits (18.40%) and lowest in
roots (6.80%). Leaves has the highest value of
flavonoids (26.50%) followed by the fruits
(24.40%). Flavonoids were not detected in the
root and stem-bark. Saponins are not also
detected in the fruits (concentration is below the
detection limit of the procedure used), but has
the highest value in leaves (30.00%) followed by
the stem-bark (34.50%). Tannins were not
detected in the leaves (concentration is below
the detection limit of the procedure used), roots
and stem-bark, but amount to 15.05% in the
fruits. Phenols quantitatively amount to 29.00%
of the plant leaves where it was only found.
Although very medicinal [25], non-nutritional
compounds above some threshold intake can
bind to mineral elements there by forming
indigestible complex. Oxalate for instance tends
to render calcium unavailable by binding to the
calcium ion to form complexes (calcium oxalate
crystals). These oxalate crystals formed prevents
the absorption and utilization of the calcium. The
calcium crystals may also precipitate around the
renal tubules thereby causing renal stones [24].
The non-nutritional compounds present in the
plant parts are generally below the established
toxic level [13,24]. This thereby potentially
recommends the plant parts (especially the fruits
and leaves) for medicinal uses.
Table 4 presents some mineral composition of
the fruits and other plant parts. The levels of
mineral elements in fruits are higher than those
found in the fruits of C. congoensis, N. latifolia
and C. panados [13,30]. Iron and zinc are among
the essential elements for humans, and their
amount (especially in the fruits and leaves) of A.
garckeana are promising since the adult daily
requirements are 15 and 18 mg, respectively.
The iron level is also higher than some of the
cultivated fruits like orange (0.2 mg/100 g) and
mango (0.4 mg/100 g) [13]. Compared to the
other parts, the fruits and leaves of A. Garckeana
generally have appreciable levels of mineral
elements. Therefore, consumption of A.
Garckeana parts, specifically the fruits and
leaves, could contribute immensely to the overall
daily intake of these elements in amounts that
will alleviate symptoms associated with their
deficiency such as; hypercholesterolemia,
demineralization of bones, microcytic anemia
and immunocompetence (in pregnant and
menstruating females) resulting from copper and
iron deficiency, weakness, cardial arrhythmia,
poor growth, impairment of sexual development
and poor wound healing as a result of
magnesium and zinc deficiency [13].
The vitamin content of the fruits and leaves of A.
Garckeana is presented in Table 5. The vitamin
content with the exception of vitamin C is higher
compared to those found in the fruits of C.
congoensis and N. latifolia [13]. Consumption of
the fruits and leaves of A. grackaena can serve
as vitamin supplements. Presence and amount
of vitamin A and E in the fruits and leaves
presents them as a potential remedy for
symptoms associable with the deficiency of the
vitamins e.g. night blindness and peroxidation.
The value of vitamin C in both fruits and leaves
of A. garckeana is low compared to the fruits of
C. congoensis (410.50±0.32 mg/100 g ripe) and
N. latifolia (309.00 mg/100 g ripe). Though the
value of vitamin C of A. garckeana is low
compared to those of the fruits of Congoensis
and N. latifolia, the fruits and leaves may prove
important in the prevention of scurvy and
alleviate symptoms of common cold [13].

Nkafamiya et al.; BJAST, 12(6): 1-10, 2016; Article no.BJAST.19811
7
Table 1. Proximate composition of A. garckeana (%)
Part of plant
Moisture content
(w/w)
Crude protein
(w/w)
Crude fibre
(w/w)
Lipid content
(w/w)
Total ash
(w/w)
Total carbohydrate
(w/w)
Fruits 6.50 12.00 45.30 1.10 6.70 28.40
Leaves 5.50 5.60 25.00 0.96 11.00 49.94
Roots 2.70 7.42 11.89 0.68 8.70 70.81
Stem/bark 0.50 4.91 13.75 1.12 7.56 72.16
Table 2. Qualitative screening of non-nutritional constituents of A. garckeana
Part of plant
used
Alkal
oids
Tan
nins
Flavo
niods
Ster
oids
Cardiac
glycosides
Terp
enes
Phen
ols
Vola
tile
oils
Res
ins
Sapo
nins
Fruits + + + + + + - + + +
Leaves + - + + + + + + + +
Roots + - - + + + - + + +
Steam-bark + - - + + + - - + +
Key: + present; - Not detected
Table 3. Quantitative screening of non-nutritional constituents
Part of plant used
Alkaloids %
(w/w)
Flavoniods %
(w/w)
Saponins % (w/w)
Tannins % (w/w)
Phenols % (w/w)
Fruits 18.40 24.40 ND 15.05 ND
Leaves 13.60 26.50 30.00 ND 29.00
Roots 6.80 ND 24.50 ND ND
Steam bark 12.80 ND 34.50 ND ND
Key: ND not detected

Nkafamiya et al.; BJAST, 12(6): 1-10, 2016; Article no.BJAST.19811
8
Table 4. Concentration of mineral elements in plant parts (mg/100 g)
Element
Fruits
Leaves
Roots
Stem/bark
Ca 127±0.04 129±0.45 100±0.04 28.02±0.89
Cd ND ND ND ND
Co 0.02±0.01 0.04±0.02 0.01±0.25 0.01±0.91
Cr ND ND ND ND
Cu 0.45±0.33 2.01±0.25 0.01±0.35 0.12±0.97
Fe 12.00±0.43 15.00±0.73 5.05±0.23 6.00±0.36
Mg 96.25±0.67 100.00±0.12 45.05±0.24 40.09±0.45
Mn 0.02±0.23 0.01±0.24 0.01±0.98 0.01±0.24
Ni ND ND ND ND
P 30±0.87 29.07±0.07 10.09±0.90 9.09±0.67
Pb ND ND ND ND
Zn 12.02±09 11.06±21 6.09±07 5.06±23
Table 5. Vitamin content (mg/100 g) of A. garckeana fruits and leaves
Fruits/leaves
A
*
B
1
B
2
C
E
Fruits 75.00±0.23 1.28±0.97 1.18±0.45 319.09±0.45 3.08±0.55
Leaves 28.75±0.66 1.00±0.67 0.95±0.78 98.02±0.65 2.09±0/77
• Value in µg/100 g
Values are means ± SD of 3 determinations
Table 6 present the amino acid composition of A.
garckeana. Essential amino acids were present
in both the fruits and leaves and are higher than
that of F. asperifolia and F. sycomorus [24].
Leucine had the highest value for both the fruits
and the leaves, while glycine had the lowest.
Result is comparable with the result presented by
Nkafamiya and his coworkers [24].
Table 6. Amino acid composition of the fruits
and leaves of A. garckeana (g/100 g)
Amino
acid
Fruits
Leaves
Alanine 3.30 4.00
Arginine 7.01 7.69
Aspartic acid 9.67 10.97
Cysteine 3.00 3.66
Glycine
1.00
1.23
Glutamic acid 10.79 11.09
Histidine 3.67 4.00
Isoleucine 4.98 5.00
Leucine 12.01 12.97
Lysine 11.78 12.85
Methionine 2.00 2.78
Phenylalanine 8.00 9.00
Proline 4.00 4.78
Serine 3.97 4.00
Threonine 4.78 4.97
Tyrosine 4.89 4.99
Valine 6.00 6.76
4. CONCLUSION
This study presents the nutritional evaluation of
A. garckeana which is a wild plant. A. garckeana
contains appreciable levels of nutrients in its
various parts (especially the fruits and leaves).
The presence and amount of some phyto-
chemicals and mineral elements analyzed has
also indicated that the consumption of the plant
(especially the fruits and leaves) can be of
medicinal and dietary values respectively. The 2
semi-essential (Arginine and Histidine), and 7 out
of the 8 essential amino acids were found in
appreciable amounts in the fruits and leaves.
This consistently indicates the high proteinous
content of the plant parts. The study therefore
further recommends the consumption of A.
garckeana (especially the fruits and leaves),
while other parts may serve as raw materials for
nutrients and medicinal substance extraction.
COMPETING INTERESTS
Authors have declared that no competing
interests exist.
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