Nutritional Assessment and Chemical Composition of Raw and Defatted Luffa cylindrica Seed Flour

The raw and defatted Luffa cylindrical seed flours were characterized with respect to their proximate, mineral and energy using standard analytical technique. The range values of the proximate analysis for raw and defatted samples were; crude protein (42.17-70.65%), moisture (5.69-6.42%), fat content (1.53- 33.64%), ash content (3.87-3.92%), crude fibre (1.95-2.80%), carbohydrate (12.68-14.68%) and the available energy range was (1507.53-2177.13KJ). The minerals determined and their range values in mg/100g for raw and defatted samples were; K (910-960), Na (28-31), Zn (0.86-1.50), Mg (16-18), Fe (4.67- 6.23), P (680-660), Ca (40.24-43.44), Mn (4.20-4.47) and Cu (1.10-1.24). The results revealed that crude protein was higher in defatted sample. Therefore, the seed could play valuable roles as supplemental nutrient sources to some farm products used in food formulation for animal and human most especially in developing country where hunger is endemic

Nutritional Evaluation of Seed and Characterization of Crude Jack Bean (Canavalia ensiformis) OIL

The Canavalia ensiformis used for this study was cultivated and harvested in Owo, Ondo state of Nigeria. The seed was prepared by sun drying for two weeks; it was later dehulled and milled to flour. The proximate and the mineral compositions of the seed were investigated using standard analytical techniques. The oil in the seed was extracted using solvent extraction method. The resulting crude oil was assessed for physicochemical parameters and fatty acid composition. Canavalia ensiformis contains high protein content, high carbohydrate content, high fibre content, low lipid and adequate minerals. The oil was bright in colour, transparent with low thermal stability when in contact with air. The free fatty acid and acid value was low, have high iodine and peroxide values, and low saponification value. Oleic acid has the highest fatty acid composition with 32.88%, followed by Linoleic acid with 25.93%. The total saturated fatty acid was 8.41%,while the total unsaturated fatty acid was 86.49%. Having considered the proximate and mineral compositions,the study revealed that the seed have high potential for animal and human consumption. In addition, it compared favourably with some conventional edible legumes. The oil, if refined and consumed will supply essential fatty acid to the body based on the fatty acid composition