CHEMICAL ANALYSIS AND ANIMAL BIOASSAY OF HILDEGARDIA BARTERI (KARIYA SEED) SOY BEAN AND MAIZE

Abstract

HildegardiaBarteri (Kariya Seed) contains essential and non essential amino acid, saturated and unsaturated fatty acid, micronutrients, and completes amino acid profile which is suitable to supplement diets for human development. The purpose of the study is to determine the chemical analysis and evaluate the animal bioassay of HildegardiaBarteri (Kariya Seed) soy bean and maize. Experimental animals obtained from college of Health Science (20 albino rats) were randomly selected, weighed, and distributed into four groups of five per group, housed in a metabolic cage, fed ad libitum with formulated samples dietary for 21 days and the variations were noted.A commercial product; (milk based) was used as standard diet. The result revealed that chemical analysis of diets produced from HildegardiaBarteri (Kariya Seed) soy bean and maize is capable of supplying sufficient micronutrients, fatty acid, and amino acid to help boost meeting minimum daily dietary requirement. Animal bioassay conducted with dietary samples 3 and 4 as the sole source of protein, lost weight with a low feed intake resulting in negative BV, PER, NPR, NPU values respectively. Mortality datashowed for dietary samples 1and 2, first, and second week recorded no animal's death in the experiment but for dietary samples 3 and 4, the first week to the third week of the animal experiments showed: 80%, 80%,80%: and 25% increased to 50% mortality respectively. The result obtained for the bioassay animal experiment of HildegardiaBarteri will provide useful data on the consumption mode and sensitize the populace on the need for further processing to avert food poisoning. Chemical analysis of dietary samples produced from HildegardiaBarteri (Kariya Seed) soy bean and maize is capable of supplying sufficient micronutrients, fatty acid, and amino acid to help boost meeting minimum daily dietary requirement but lack biological values.

Full text

Annals. Food Science and Technology
2015
Available on-line at www.afst.valahia.ro 245 Volume 16, Issue 1, 2015
CHEMICAL ANALYSIS AND ANIMAL BIOASSAY OF HILDEGARDIA BARTERI
(KARIYA SEED) SOY BEAN AND MAIZE
1Ibironke Samson Ishola, 1Fawale Olumide
1Department of Food Science and Technology, Nutrition Laboratory, Obafemi Awolowo University, Ile-Ife, Nigeria.
*Email: isolaibironke@yahoo.com
Abstract
HildegardiaBarteri (Kariya Seed) contains essential and non essential amino acid, saturated and
unsaturated fatty acid, micronutrients, and completes amino acid profile which is suitable to
supplement diets for human development. The purpose of the study is to determine the chemical
analysis and evaluate the animal bioassay of HildegardiaBarteri (Kariya Seed) soy bean and maize.
Experimental animals obtained from college of Health Science (20 albino rats) were randomly
selected, weighed, and distributed into four groups of five per group, housed in a metabolic cage,
fed ad libitum with formulated samples dietary for 21 days and the variations were noted.A
commercial product; (milk based) was used as standard diet. The result revealed that chemical
analysis of diets produced from HildegardiaBarteri (Kariya Seed) soy bean and maize is capable of
supplying sufficient micronutrients, fatty acid, and amino acid to help boost meeting minimum daily
dietary requirement. Animal bioassay conducted with dietary samples 3 and 4 as the sole source of
protein, lost weight with a low feed intake resulting in negative BV, PER, NPR, NPU values
respectively. Mortality datashowed for dietary samples 1and 2, first, and second week recorded no
animal’s death in the experiment but for dietary samples 3 and 4, the first week to the third week of
the animal experiments showed: 80%, 80%,80%: and 25% increased to 50% mortality respectively.
The result obtained for the bioassay animal experiment of HildegardiaBarteri will provide useful
data on the consumption mode and sensitize the populace on the need for further processing to
avert food poisoning. Chemical analysis of dietary samples produced from HildegardiaBarteri
(Kariya Seed) soy bean and maize is capable of supplying sufficient micronutrients, fatty acid, and
amino acid to help boost meeting minimum daily dietary requirement but lack biological values.
Keywords: HildegardiaBarteri (kariya), animal bioassay, chemical analysis
Submitted: 18.08.2014 Reviewed: 03.11.2014 Accepted: 26.11.2014
1. INTRODUCTION
Nutritional studies have confirmed that
HildegardiaBarteri is a plant from polypeptide
origin that is underutilized. It has both essential
and non essential amino acid, saturated and
unsaturated fatty acid which is vital to
supplement diets for human development. The
seed HildegardiaBarteri is common in
southwest Nigeria especially, Obafemi
Awolowo university Ile-Ife, though it is use as
ornament but the knowledge of consumptions
is limited. It is reported to have ornamental
values, during the dry season its flowers are
conspicuous on leafless branches (Ogunsina,
2011). The mature pods drop completely when
dry and are disposed as refuse in many places,
only in few parts of West Africa the kernels are
eaten raw or roasted like peanuts and have a
flavor resembling peanuts or used as
condiments in traditional food preparations.
The flowers, which are usually borne on
leafless branches, mature into one-seeded pods
(Hildergadia Notes, 2009), Chemical
composition of HildegardiaBarteri(kariya)
confirmed that proximate analysis of kariya
Kernels contained appreciable nutrient 17.5,
2.8, 37.5 and 37.5 6.5% of crude protein, ash,
fat and crude fibre, respectively. Fatty acid
profile consist of saturated and unsatured,
 2015 Valahia University Press
Further reproduction without permission is prohibited

Annals. Food Science and Technology
2015
Available on-line at www.afst.valahia.ro 246 Volume 16, Issue 1, 2015
%fatty acid composition composed of myristic,
lauric, palmitic, and stearic values were 23.74,
23.32, 29.38, 23.74% saturated of respectively
whlie %unsaturated Fatty acid of consist of
Oleic, Linoleic, Linolenic and Oleic values
were 0.03, 1.43 and 21.50 respectively
(Ogunsina, 2011). Amino acid profile of
Hildergardiabarteri consist of Lysine,
Histidine, Arginine Aspartic acid, Threonine,
Serine, Glutamic acid, Proline, Glycine were
6.34, 2.01, 2.13, 9.86, 12.51, 3.14 4.51, 19.34,
3.16, 4.00, 4.53, 1.17, 4.80, 1.72, 3.72, 6.18,
2.61, 3.90, 15.13% respectively (Certik, 2007).
Amino acid profile of kariya was found
comparable to that of legumes because it was
reported to consist of most essential and non
essential amino acid (Kashaninejad, 2004).
Notable amino acid present in
Hildergardiabarteriis histidine, it is important
in the production of red and white blood cells;
histidine helps to repair body tissue. Histimine
is produced by histidine during an allergic
reaction, also responsible for sexual arousal.
Like many other amino acids, histidine acts as
a detoxifier (Kashaninejad, 2004). Health
benefiting and medicinal values of
HildegardiaBarteri dietary has noted to have
sufficient linoleate that could improve skin
surface and haste wound healing. Glycine
derived from HildegardiaBarteri dietary could
supplies beneficial glucose that the body needs
for energy which is essential for proper cell
growth and functions, also crucial to digestive
health, makes up a large portion of collagen
which helps skin retain its elasticity and
healing properties. Hence the purpose of the
study is to determine chemical analysis of the
dietary samples and evaluate the animal
bioassay of HildegardiaBarteri (Kariya Seed)
soy bean and maize.
2. MATERIALS AND METHOD
Formulated samples dietary
Formulated sample dietary consist of Basal
diet, 100% Carbohydrate (1) milk based
commercial diets (2), corn flour 90%,
HildegardiaBarteri 10 %( 3), corn flour 80%,
soya beans 10%,HildegardiaBarteri10%.(4).
Collections and preparation of the samples
Dried kariya pods were gathered during the
drying season around ornamental kariya trees
in Obafemi Awolowo University, Ile-Ife,
Nigeria. The Dried kariya pods and soybean
were manually sorted cleaned to remove the
chaff and soaked in water for two hours,
drained and then blanched for 20 minutes to
inactivate enzymatic activities. It was then
dehulled, oven dried at 80OC and ground into
fine smooth flour. The maize was also made
into flour by first soaking the maize for a day,
wet milled, made into dough and allowed to
ferment for 48 hours, after which it was dried
and milled into fine flour. The flours were
packed into air tight polyethylene bags and
stored in the freezer. (Fashakin 1989 et al
Ibironke,et al 2012)
Animal Bioassay Experimental Procedure
The weights and ages of white albino rats were
average of 71g and six weeks old, respectively.
Twenty (20) white albino rats of both sexes
were obtained from Faculty of Health Science,
Obafemi Awolowo University, Ile-Ife, Osun
State, Nigeria. The experiment animals were
randomly selected weighed, and distributed
into four groups of five per group and housed
in a metabolic cage. They were fed on pellets
for seven days to acclimatize them to the new
environment. The experimental animals were
placed on the experimental dietary, fed ad
libitum for a period of twenty–one days. The
experimental animals were anaesthetized and
sacrificed on the 21days, various organs like
kidney, liver and muscle of the hind leg were
removed weighed and freeze dry prior to
nitrogen determination, (Fashakin, et al 1986,
AOAC, 2000 Ibironke, et al 2012).
Ethical consideration
This study was approved by the Ethical Review
Committee of the Obafemi Awolowo
University, Ile-Ife, Osun State, Nigeria.
3. RESULTS AND DISCUSSION
Statistical Analysis
Statistical analysis of the data was carried out
using the one-way Analysis of Variance

Annals. Food Science and Technology
2015
Available on-line at www.afst.valahia.ro 247 Volume 16, Issue 1, 2015
(ANOVA) technique (SPSS 17.0 for windows),
and the differences were separated using
Duncan’s Multiple Range Test (DMRT) at a
level considered to be significant at p 0.05.
Fig. 1: HildegardiaBarteri (polypeptide plant) blossom at Obafemi Awolowo University,
Ile-Ife, Nigeria captured on 12/2/2014
Fig. 2: Unshelled and shelledHildegardiaBarteri (kariya seed)
Table 1: Chemical analysis of the ingredients (%)
Sample
Dietary
Protein%
Moisture
%
Fat%
Ash
%
Fiber%
CHO%
Dry
Matter%
Energy
Kcal%
Maize
12.61
2.61±01
5.31±01
4.90
2.75
68.63±02
97.39±03
545±03
Milk based
commercial diet
15
2.50±02
9±02
3.2
2
65±02
97.5±03
398±02
Soy bean
40.28±03
2.54±01
16.52±03
2.88
2.50±02
35.28±03
97.46±02
431±02
HildegardiaBarteri
17.5±01
2.65±02
37.5±01
2.85
3.54±03
35.96±03
97.35±02
551±02
The data are mean ±SD values of three determinations with different superscript in a column are significantly different (P < 0.05).
Table 1 highlights the chemical analysis (%) of
the ingredients which including protein,
moisture, fat, ash, crude fibre carbohydrates, and
caloric values. They are nutritional adequate to
formulate dietary samples to a desired level of

Annals. Food Science and Technology
2015
Available on-line at www.afst.valahia.ro 248 Volume 16, Issue 1, 2015
protein to meet recommended daily requirement
(AOAC, 2000, Ibironke, 2012, 2014).
The data are mean ±SD values of three
determinations with different superscript in a
column are significantly different (P <
0.05).Foot note: Basal diet, 100%
Carbohydrate (1) milk based commercial diet
(2), corn flour 90%, HildegardiaBarteri 10 %
(3), corn flour 80%, soya beans 10%,
HildegardiaBarteri10%(4).
Table 2 shows the composition of the samples
dietary 2-4 formulations at 10 % desired level
of protein while dietary sample 1 lack protein
(nitrogen free diet). It serves as diluents for
other dietary samples to achieve adequate
nutrient (AOAC, 2000, FAO/WHO/UNICEF,
1998, 2007,Ibironke, 2012, 2014).
Table 3 shows the total nitrogen in tissues of
experimental animals (mg)/100g which
including the liver, kidney and tissue. The
nitrogen content is a general reflection of
dietary nitrogen content level of the tissue. The
nitrogen content in tissue of animal fed with
sample dietary 3 and 4 appeared similar to diet
one, though diet one is a free nitrogen extract.
This is an indication that there is no nitrogen
retained in groups 3 and 4, this may be because
of presence of anti nutritional agents such as
tannin, saponin and phenolic compounds. Anti
nutrient make protein unavailable, thereby
causing depressed growth performance in
human animals (Isichei, et al 1988, Atanassova
et al, 2009, Ezeabaraet al 2014, Ibironke, 2012,
2014).
Table 2: composition of the samples dietary 2-4 formulations at 10 %
Dietary
Sample
Protein%
Ash%
Fiber%
Fat %
Moisture
%
CHO%
Energy
kcal/100g
Diet 1
-
2.50d±01
3.50d±01
4.45a±03
2.30a±01
87.25d±01
389a±01
Diet 2
10.24a±02
2.48c±02
2.42c±02
4.50b±01
2.44c±02
77.92c±04
393b±02
Diet 3
10.25b±03
2.45a±02
2.38b±03
5.50d±04
2.45d±05
76.97a±03
398c±04
Diet 4
10.26c±01
2.46b±01
2.36a±01
5.45c±02
2.34b±03
77.13b±01
398c±01
The data are mean ±SD values of three determinations with different superscript in a column are significantly different (P < 0.05).Foot note: Basal
diet, 100% Carbohydrate (1) milk based commercial diet (2), corn flour 90%, HildegardiaBarteri 10 %( 3), corn flour 80%, soya beans 10%,
HildegardiaBarteri 10%(4),
Table 3: The total nitrogen in tissues of experimental animals (mg)/100g
Diets
Liver
Kidney
Plantaris muscle
1
33.52a±01
44.60a±01
42.80a±03
2
56.30d±02
50.33c±04
54.80d±04
3
35.70c±03
43.20d±01
46.80c±02
4
35.62b±01
40.38b±03
46.08b±01
The data are mean ±SD values of three determinations with different superscript in a column are significantly different (P < 0.05).Foot note:
Basal diet, 100% Carbohydrate (1) milk based commercial diet (2), corn flour 90%, HildegardiaBarteri 10 %( 3), corn flour 80%, soya beans
10%, HildegardiaBarteri 10%(4),
Table 4: The average weights of the tissues of the experimental animals (g)/100g
Diets
Liver
Kidney
Plantaris muscle
1
3.206a±01
3.204a±01
3.423a±02
2
4.106d±03
4.992d±02
3.440b±03
3
3.102c±02
3.890c±01
3.550c±02
4
3.104 ±01
3.653b±04
3.630d±01

Annals. Food Science and Technology
2015
Available on-line at www.afst.valahia.ro 249 Volume 16, Issue 1, 2015
Table 4 showcases the average weight various
organs of the animal experimental animals
including the liver, kidney and tissue nitrogen
are general reflection of dietary nitrogen
content level. The weight of tissue obtained
from animal fed on the dietary samples 1, 3 4
looked similar and smaller compared with
animal fed on sample dietary 2 (control).
Sample dietary 1lack protein, non free nitrogen
dietary could not promote growth, dietary 2
had adequate nutrient hence promote growth,
the animal looked healthy and bigger in size
while dietary 1, 3 an 4 could not support
growth, body weight and retained nitrogen.
Nitrogen retained in groups 3 and 4, is low,
though early reported that presence of anti
nutritional agents such as tannin, saponin and
phenolic compounds could deterred growth
(Isichei, et al 1988, Atanassova et al, 2009,
Ezeabara et al 2014, Ibironke, 2012, 2014).
Table 5 shows the biological values of
experimental animals of the animal bioassay of
experimental animal fed with dietary samples
1, 3 and 4 as the sole source of protein lost
weight with a low feed intake resulting in
negative biological value (BV), protein
efficiency ratio (PER), net protein
retention(NPR), net protein utilization (NPU)
values with sample dietary 2 respectively. This
is an indication that no nitrogen retained in
groups 3 and 4, this may because of presence
of anti nutritional agents such as tannin,
saponin and phenolic compounds (Isichei, et al
1988, Atanassova et al, 2009, Ezeabaraet al
2014, Ibironke, 2012, 2014).
Table 5: Biological values of the experimental animals
Group
FER
(PER)
NPR
(TD %)
(BV)
(PRE)
NPU
1
-
-
-
-
-
-
-
2
0.32±02
3.23±03
3.03±02
86.90±01
94.26±03
48.48±02
88.50±01
3
-
-
-
-
-
-
-
4
-
-
-
-
-
-
-
Figure 3: Mortality data for 21days
Foot note: Basal diet, 100% Carbohydrate (1) Milk based commercial diets (2), corn flour 90%, HildegardiaBarteri 10 %( 3), c orn flour 80%, soya
beans 10%, HildegardiaBarteri 10% (4).
Figure 3 reflected the mortality data for
21days, for dietary samples 1and 2, first, to
third week recorded no animal’s death in the
experiment but for dietary samples 3 and 4, the
first week to the third week of the animal
experiments showed: 80%, 80%, 80%: and
0
10
20
30
40
50
60
70
80
90
1
4
7
10
13
16
19
22
Mortality %
21 Days
Diet 1
Diet 2
Diet 3
Diet 4

Annals. Food Science and Technology
2015
Available on-line at www.afst.valahia.ro 250 Volume 16, Issue 1, 2015
25% increased to 50% mortality respectively.
Samples dietary 1and 2 had no mortality;
inspite that diet1 is non free nitrogen diet but
samples dietary 3 and 4 had mortality has
shown above. Mortality is as a result of the
composition of the dietary samples for example
diet 1 lack protein resulting in no mortality
from weeks 1 to 3, diet 2 contain no mortality
because it is a control diet has complete amino
acid. Diet 3 contained HildegardiaBarteri
(Kariya Seed) and Maize. Diet 4 contained
HildegardiaBarteri( Kariya Seed) Soy Bean and
Maize, soy bean gave a little alleviation to the
experimental animal in the group 4. This may
be because samples dietary 3 and 4 contained
anti-nutritional agents such as tannin, saponin
and phenolic compounds but diet 4 contained
soy that reduced the mortality by half (Isichei,
et al 1988, Atanassova et al, 2009, Ezeabaraet
al 2014).
4. CONCLUSION
Evident have clearly shown from the
investigation that from the samples dietary
produced from HildegardiaBarteri (Kariya
Seed) Soy Bean and Maize is capable of
supplying sufficient micronutrients, Fatty acid,
and amino acid. However, the biological value
of HildegardiaBarteri (Kariya Seed) needed to
be improved, by addition of soy bean and
through processing method of removing ant-
nutritional factors such as tannin, saponin and
phenolic compounds.
ACKNOWLEDGEMENT
Department of Food Science and Technology
Obafemi Awolowo University, Ile-Ife, Nigeria
is hereby acknowledged for funding this
project.
5. REFERENCES
[1] AOAC, (2000): Official Methods of Analysis of the
Association of Official Analytical Chemists, 17th ed.,
AOAC, Washington, DC.
[2] Atanassova, M. Christova-BagdassarianV (2009):
Determination of Tannins Content By Titrimetric
Method for Comparison of Different Plant Species:
Journal of the University of Chemical Technology and
Metallurgy: 44, (4) 413-415.
[3] Certik,D Kundrikova, K. Namestkova P (2007)Effect
of unsaturated C18 fatty acids (oleic, linoleicand α-
linolenic acid) on ruminal fermentation andproduction of
fatty acid isomers in an artificial rumen
VeterinarniMedicina, 52, (3): 87–94.
[4] Ezeabara et al (2014): Determination of Saponin
Content of VariousParts of Six Citrus species:
International Research Journal of Pure & Applied
Chemistry 4(1): 1-7
[5] Fashakin, J.B., Awoyefa, M.B. and Furst, P. (1989):
The application of protein concentrates from locally
available legumes in development of weaning foods.
Journal of Nutrition and Science, Ernahrungswisse, 25:
220-7
[6] FAO/WHO, UNICEF (1998). Preparation and use of
Food-Based Dietary Guidelines: Report of Joint
FAO/WHO Consultation technical report series 880.
Geneva.
[7] FAO/WHO/UNICEF Protein Advisory Group (PAG)
2007 Nutrition Bulleting (2) Hildergadia Notes,
(2009).Http://www.malvaceae.info/Genera/Hildegardia/
Hildegardia.php.
[8] Ibironke, SI Fashakin, JB Badmus OA, (2012):
"Nutritional Evaluation of Complementary Food
Developed From Plant And Animal Protein Sources."
Nutrition & Food Science, 42 : 2:111-120.
[9] Ibironke, SI Adeleke, RO Otutu,
OAjele,CAIge,MM (2014) Nutritional Composition of
Cereal filtrates based Beverages: Emerald, Nutrition and
Food Science, UK: 44, (2)111-118
[10] Isichei, M.O.Achinewhu, SC (1988): The nutritive
value of African oil bean seeds
(itPentaclethramacrophylla): Food Chemistry: 30 (2) 83–
92.
[11] Kashaninejad M., Mortazavi A., Safekordi A., and
Tabil L.G., (2004).Some physical properties of pistachio
nut (PistaciaveraL.) and its kernel. J. Food Eng., 72, 30-
38.
[12] Ogunsina, B.S. Olaoye, I.O. Adegbenjo, A.O. and
Babawale B.D (2011). Nutritional and physical
properties of kariya seeds Institute of Agrophysics,
Polish Academy of Sciences Int. Agrophys., 25, 97-
100rupture (N)91.65 104.87