Publisher: Bachudo Science Co. Ltd

Chemical Composition of The Kernel of Nypa Fruticans (NYPA PALM) and Its Application In Confectionery Preparation

U. D. Akpabio, U. C. Essien, O. U. Eka
KEYWORDS: Nypa Palm, Kernel, Chemical Composition, Nutritive value, Confectionery Product

ABSTRACT:

The chemical composition of the kernel of Nypa fruiticans (Nypa palm) in terms of proximate compositions. mineial elements, vitamins (A and C) and some anti-nutrients (toxic substances) were determined. Nypa kernel flour was also prepared and used in making a confectionery product (biscuit); the proximate composition and acceptability evaluation of biscuits were also made. The air dried fresh sample kernel had the following composition: moisture (34.80 ± 0.15%), ash (3.40 ± 0.04%), crude protein (5.60 ± 0.03%), crude fat (0.04 ± 0.06%), crude fibre (2.45 ± 0.05%), carbohydrate (87.56 ± 0.27%) while the caloric value was 394.69 ± 0.29kcal/100g; Vitamin A (retinol) and Vitamin C {ascorbic acid) levels were 2.57 ± 0.23mg, and 20.36 ± 0.07mg per 100g sample respectively; the mineral elements levels In mg/100g sample were: Mg (90.60 ± 8.50), K (47.93 ± 4.00), Na (12a.o ± 0.24), Mn (10.63 ± 0.04), Fe (2.13 ± 0.05) and Cu (0.70 ± 0.02); the anti-nutrient levels were: hydrocyanic acid (15.60 ± 0.00), phytic acid (1.13 ± 0.09), soluble oxalate (83.60 ± 0.93) and tannins (2.26 ± 0.39) in mg per 100g sample of nypa kernel. Both the mineral elements and the toxic substances (anti-nutrients) levels were within the acceptable values in man. The biscuits formulated from 37.5% nypa flour and 62.5% wheat flour compared well in nutritive value levels and acceptability evaluation with the 100% wheat biscuits. Therefore nypa palm kernel may be used for preparing low fat confectionery products


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