Document Type : Original Research Article


1 Department of Pure and Industrial Chemistry, Faculty of Sciences, Nnamdi Azikiwe University, Awka, Nigeria.

2 Directorate of Chemical Evaluation and Regulation, National Agency for Food, Drug Administration and Control, Lagos, Nigeria.


Afzerlia africanaseeds an edible food source were purchased and processed into different forms (frying, boiling and roasted), thereafter, subjected to chemical assessment (proximate, mineral, vitamin and anti-nutritional properties) and physiochemical properties of seed oil. Samples were analysed by official methods of analysis as results generated were subjected to one-way analysis of variance (ANOVA). The proximate compositions showed no significant difference at (p < 0.05) in the nutrients evaluated. In terms of moisture content, fried, boiled and roasted Afzelia africana have the values 11.13 ± 0.23%, 12.73 ± 0.23% and 12.93 ± 0.12% respectively. The protein content of all the samples was low and there was no significant difference (p < 0.05) observed. In terms of fat content, all the processed samples had higher values (14.63 – 16.40%) and no significant difference (p <0.05) was observed. The seed oil extracted with n-hexane at (40 – 60°C) shows that the acid value, saponification value, iodine value, free fatty acid and percentage oil yield showed no significant difference (p < 0.05). The processed seed samples were found to contain no less than 0.60 mg/100g of oxalate, 0.70 mg/kg of phytate. They were relatively high in cyanogenic glycosides, alkaloid, terpenoid, cyanide and flavonoid. The investigation showed a higher value of cyanide was observed in both samples ranging from 23.20 ± 1.68 µg/100g to 56.92 ± 1.66 µg/100g. The dominant mineral was sodium in all the processed form followed by calcium, while significantly low in potassium.There was no significant difference (P < 0.05) observed in the vitamin content. The various parameters investigated revealed the potential of Afzelia africana as a seed could serve as a source of health benefit when used as supplement in food formulation and contains active metabolites that have both medicinal and therapeutic value. In additionAfzelia africana  can be used for production of paints, vanishes and cosmetic products such as soap and shampoo.

Graphical Abstract

Effects of processing on the nutritive and anti-nutritive properties of Afzelia africana


Main Subjects

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