Determination of Proximate and Antinutrient Composition of Hura crepitans Seeds from Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria | Chapter 6 | Chemistry and Biochemistry: Research Progress Vol. 9

 

Hura crepitans is traditionally grown as a shade tree and has also been found to be useful in many ethnomedicinal applications, such as its use in the treatment of leprosy and as an antimicrobial, among others. Although sandbox trees are being used as shade in most parts of the world, the tree is one of the underutilised trees in Nigeria. This study was carried out to determine the proximate and antinutritional composition of the seeds of   H. crepitans. Analysis of proximate and antinutrient composition of Hura crepitans (Sandbox tree) seeds obtained from the campus of Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene were carried out using standard analytical procedures. The recommended methods of AOAC were used for proximate analysis. The result of the proximate composition analysis showed that H. crepitans seeds contain moisture content (13.875 ± 0.176%), crude fat (36.750±1.060%), crude fibre (0.5±0.000%), crude protein (36.625±0.884%), ash content (0.25±0.000%) and carbohydrate (25.875±0.200%). The result of the antinutrient analysis showed that H. crepitans seeds contain phytic acid (phytate) (0.615±0.002mg/100g), hydrogen cyanide (3.289±0.003mg/100g), oxalate (1.386±0.001mg/100g) and tannins (8.130±0.003mg/100g). Tannins had the highest concentration, while phytate had the lowest concentration of all the antinutrients analysed. The antinutrients can be removed during processing. The result of the proximate composition reveals high crude fat and protein contents of the seed of H. crepitans, showing that the seed is nutritional. It was concluded that sandbox tree seeds possess all the analysed antinutrients, which can even be removed during processing. Findings from this study, therefore, suggest intensified research on the seeds of H. crepitans so as to harness its potential in the production of animal feed.

 

 

Author(s) Details

Etiowo George Ukpong
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Janet Monday Tom
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Okon Effiong Okon
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

James Okon Effiong
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Promise–Godsfavour Mfon Bobson
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Please see the book here :- https://doi.org/10.9734/bpi/cbrp/v9/6685

 

Mitigating the Antinutrient Effects of Calcium Oxalate in Raw Foods | Chapter 9 | Food Science and Agriculture: Research Highlights Vol. 1

Calcium oxalate crystals or ergastic crystals are present in most plants in all organs. The total oxalate content of raw salads, smoothies and fruit platters is of utmost importance as renal dysfunction due to high oxalate food consumption has become more of a lifestyle disease in the selective vegan food-consuming general public. Oxalates, commonly found as ergastic crystals in plants, can impact the nutritional value of food. High oxalate levels in plant-based raw food can lead to health issues like oxalate nephropathy, kidney stones- nephrolithiasis, hyperoxaluria and renal dysfunction. Additionally, oxalates can interfere with the absorption of essential minerals like calcium and magnesium. To reduce oxalate intake, one can avoid foods high in oxalates or use cooking methods such as boiling, fermenting, treating with baking soda, and adding yogurt or milk. Sprouting of seeds and nuts has been reported to reduce their oxalate content. Consumption of vegetables in the microgreen stage also has a lowered oxalate load than their vegetable counterpart. Advanced methods include selecting genetically modified crops with low oxalate levels or mutant varieties with reduced oxalate content. Future strategies for sustainable antinutrient management and improving nutritional value involve incorporating genes from bacteria or fungi that produce the enzyme oxalate decarboxylase, which can break down oxalates, into crop plants of interest.

 

Author (s) Details

 

Justin R. Nayagam
Department of Botany, Union Christian College, Aluva, India.

 

Renu Rajan
Department of Botany, Union Christian College, Aluva, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v1/4780