Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study
محورهای موضوعی : food microbiologyL. E. Yahaya 1 , C. O. Jayeola 2 , S. O. Ogunwolu 3 , A. Olalekan-Adeniran 4 , A. F. Okunade 5
1 - End use Research Division, Cocoa Research Institute of Nigeria, Ibadan, Nigeria.
2 - End use Research Division, Cocoa Research Institute of Nigeria, Ibadan, Nigeria.
3 - End use Research Division, Cocoa Research Institute of Nigeria, Ibadan, Nigeria.
4 - End use Research Division, Cocoa Research Institute of Nigeria, Ibadan, Nigeria.
5 - End use Research Division, Cocoa Research Institute of Nigeria, Ibadan, Nigeria.
کلید واژه: Clones, Mineral Elements, Oil Absorption Capacity, Protein, Tea Seed,
چکیده مقاله :
In the present article, six clones of Nigerian Tea (Camellia sinensis) were selected for comparative study. Proximate, phytochemical and functional characterization of the whole Tea seed flour (TSF) was examined. The characteristics of the expressed oil from the seed of the different clones were also carried out. Results shows that oil content ranged between 22.9% (C318) to 28.9% (C228); saponification value are in the range of 182.5 -189.2mgKOH/g. DPPH values of the resulting oils were indication of their antioxidant properties with C318 (39.17%) been the highest. The proximate analysis of TSF from the various clones revealed the presence of ash, crude fibre, protein, moisture which was within recommended limit for edible seed flour. The energy value of TSF from the entire clones were remarkable with C68 (2108.3KJ/100g) having the highest. Mineral analysis also showed that TSF contained predominantly Mg, K, and Zn. C236 gave 163.1mg/100g of Mg while C228 gave 23.6 mg/100g of K and 4.1mg/100g of Zn. The result also showed the presence of phytochemicals (Terpenoids, alkaloids, flavanoids etc) in the seed flour across the selected clones. The water absorption capacity of C228 (83.6%) and oil absorption capacity of C318 (96.6%) were remarkable. There is an indication that TSF from the clones stand better chance for potential industrial applications.
AOAC. (2005). Association of Analytical Chemists. Official methods of Analysis. In W. Horowitz ed. Official method of analysis 18th ed. AOAC, Gaitherburg.MD
Aroyeun, S. O., Shittu, T. R., Yahaya, A. T., Sowunmi, F. A., Odumbaku, L. A., Okelana, F. A. & Akoroda, M. A. (2013). Green Tea Processing in Nigeria and its Economic Implications. Global Adv. Res. J. Manag. Bus. Stud. 2, 50 - 55.
Akpapunam, M. A. & Markakis, P. (1987). Physiochemical and nutritional aspects of Cowpea flour. Journal of Food Science, 46, 972-973.
Attai, D., Sahara, M. A. & Hamedi, M. (2003). Some physicochemical characteristics of tea s seed oil. Journal of Science and Technology of Agriculture and Natural Resources, 7(3), 173-183.
Aremu, M. O., Olonisakin, A., Bako, D. A. & Madu, P. C. (2006). Compositional studies and physic chemical characteristics of cashew nut (Anacardium occidentale L) flour. Pakistan Journal of Nutrition, 5(4), 328- 333.
Brunner, J. H. (1984). Direct spectrophotometric determination of saponins. Analytical Chemistry, 34, 1314 -1326. Chunhua, X., Quanfen Z. & Jihua, T. (1986). Outlook of Tea seed edible oil production. Journal of Tea Science, 1.
Duh, P. D., Yen, G. C., Yen, W. J. & Chang, L. W. (2001). Antioxidant effects of water extracts from barley (Hordeum Vulgare L.) prepared under different roasting temperatures. Journal of Agricultural and Food Chemistry, 49, 1455-1463.
Fagbemi, T. N. & Oshodi, A. A. (1991). Chemical composition and functional properties of full fat fluted pumpkin seed flour. Nigerian Food Journal, 9, 26-32.
Fasasi, O. S., Adeyemi, A. I. & Fagbenro, A.O. (2006). Physicochemical properties of maize-tilapia flour blends. Journal of Food Technology, 3(3), 342-345.
Fattahi-far, E., Sahari, M.A. & Barzegar, M. (2006). Interesterification of tea seed oil and its application in margarine production. Journal of the American Oil Chemists’ Society, 83, 841-845.
Fazel, M., Sahari, M.A. 7 Barzegar, M. (2008). Determination of main tea seed oil antioxidants and their effects on common kilka oil. International Food Research Journal, 15, 209-217.
George, K. O., Kinyanjui, T., Wanyoko, J., Moseti, O. K. & Wachira, F. (2013). Extraction and analysis of Tea (Camellia sinensis) seed oil from different clones in Kenya. African Journal of Biotechnology, 12 (8), 841-846.
Harborne, J. B. (1973). In Phytochemical methods: a guide to modern techniques of plant analysis. Chapman and Hall Ltd, London, U.K.
Hermandez-Diaz, J. R., Quintero-Ramos, A., Barmand, J. & Balandran-Quintana, R. R. (2007). Functional properties of exudates prepared with blends of wheat flour/pinto bean meal with added wheat bran. Food Science Technology International, 13, 301-308.
Hosamani, K. M. & Sattigeri, R. M. (2000). Industrial utilization of Riveaornata seed oil: a moderate source of vernolic acid. Industrial Crops and Products, 12, 93–96.
Ige, M. N., Ogunsua, A. O. & Okon, L. O. (1984). Functional properties of the proteins of some Nigerian oil seeds. Casophor seed and three varieties of some Nigerian oil seeds. Food Chemistry, 32, 822-825.
Kohnhorst, A. L., Uebersax, M. A. & Zabik, M. E. (1990). Production and functional characteristics of protein concentrates. Journal of the American Oil Chemists’ Society, 67, 285-292.
Leach, H. W., McCowen, L. D. & Scoch, T. J. (1959). Structure of starch granule, swelling and solubility patterns of various starches. Cereal Chemistry, 36, 534-544.
Madhavi, D. L., Desphande, S. S. & Salunkhe, D. K. (1996). Food antioxidants: Toxicological aspects of food antioxidant, 378p New York: Marcel Dekker, Inc.
National Research Council, NRC (1989). Reccommended Dietary allowances. 10 Ed. National Academy press. Washington DC, USA.
Nieman D. C., Butterworth, D. E. & Nieman, C. N. (1992). Nutritions. WMC. Brown publishers Dubugue p540.
Olitino, H. M., Onimawo, A. I. & Egbekun, M. K. (2007). Effect of germination on chemical composition, biochemical constituents amd antinutritional factors of soya bean seed. Journal of
the Science of Food and Agriculture, 73, 1- 9.
Paquot, C. (1979). Standard Methods for the Analysis of Oils, Fats and Derivatives, 6th Edition, Pergamon Press, Oxford, United Kingdom.
Pomeranz, A. & Clifton, D. (1981). In food analyses theory and practices. Westport, L.T, AVI publishing comp. p17, properties of deffated soya bean, peanut, filed pea and pea can flours. Journal of Food Science, 42, 1440-1450.
Pokonery, J., Yanishlieva, N. & Gordon, M. (2001). Antioxidants in foods: Natural antioxidants, pp147-158. New York: CRC Press.
Sahari, M. A., Attai, D. & Hamedi, M. (2004). Characterization of tea seed oil in comparison with sun flower and olive oil and its effects as a natural antioxidant. Journal of the American Oil Chemists’ Society, 81, 585-588.
Sathe, S. K., Desphande, S. S. & Salunkhe, D. K. (1982). Functional properties of Lupin seed (Lipinus mutabilis) Protein and protein concentrates. Journal of Food Science, 47, 491-497.
Sowunmi, F. A., Aroyeun, S. O., Okoruwa, V. O. & Biobaku, M. O. (2009). Tea Prevalence in Ogun State, Nigeria: Prevalence and Characteristics of Consumers. Current Research Journal of Social Sciences, 1(2), 24-30.
Swain, T. (1979). Tannin and Lignin. P657-682. In GA Rosenthal and D.H Janzeen, eds Herbivores: their interactions with plant metabolites. Academic press. NY.
Udensi, A. & Eke, O. (2000). Proximate composition and functional properties of flour produced from Mucuna cochinensis and Mucunautles. In: Proceedings of the 1st Annual Conference of the College of Agriculture and Veterinary Medicine, Abia State University. 10–13th Sept. Pp. 170–174.
Wheeler, E. I. & Ferrel, R. E. (1971). A method for phytic acid determination in wheat and wheat fractions. Cereal Chemistry, 48, 312–320.
Xua, Y. X., Hannaa, M. A. & Josiah, S. J. (2007). Hybrid hazelnut oil characteristics and its potential oleochemical application. Industrial Crops and Products, 26, 69–76.
Yahaya, L. E., Adebowale, K. O., Olu-Owolabi, B. I. & Menon, A. R. R. (2011). Compositional analysis of tea (Camellia sinesis) seed oil and its application. International Journal of Research in Chemistry and Environment, 1(2), 153-158.
