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


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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