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2009 (Vol. 1, Issue: 1)
Article Information:

Composition and Nutritional Properties of Seeds and Oil from Terminalia catappa L.

L. Matos, J.M. Nzikou, A. Kimbonguila, C.B. Ndangui, N.P.G. Pambou-Tobi, A.A. Abena, Th. Silou, J. Scher and S. Desobry
Corresponding Author:  Jean Mathurin N'ZIKOU 

Key words:  Terminalia catappa, oil yield, proximate composition, essential fatty acid, DSC, activation energy,
Vol. 1 , (1): Page No: 72-77
Submitted Accepted Published
2009 Oct., 14 2009 Oct., 26
Abstract:

The seeds of Terminalia catappa were analyzed to establish their chemical compositions and nutritional properties in order to investigate the possibility of using them for human and/or animal consumption. Proximate analyses showed that the seed contained 4.13% moisture, 23.78% crude protein, 4.27% ash, 4.94% crude fiber, 51.80% fat, 16.02% carbohydrate and 548.78 Kcal Calorific value. The seeds were found to be good sources of minerals. Potassium (9280 0.14 mg/100g) was the highest, followed in descending order by Calcium (827.202.18 mg/100g), Magnesium (798.6 0.32 mg/100g) and Sodium (27.89 0.42 mg/100g).The physical properties of the oil extracts showed the state to be liquid at room temperature. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 31. 48%) and linoleic (up to 28.93%). Terminalia catappa oil can be classified in the oleic-linoleic acid group. The dominant saturated acids w ere palmitic (up to 35.96%) and stearic (up to 4.13%). The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.
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  Cite this Reference:
L. Matos, J.M. Nzikou, A. Kimbonguila, C.B. Ndangui, N.P.G. Pambou-Tobi, A.A. Abena, Th. Silou, J. Scher and S. Desobry, 2009. Composition and Nutritional Properties of Seeds and Oil from Terminalia catappa L..  Advance Journal of Food Science and Technology, 1(1): Page No: 72-77.
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ISSN (Print):   2042-4868
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