A Comparative Evaluation of the Physical and Chemical Properties of Tamarind (Tamarindus Indica L.) Seeds in Nigeria

The physical and chemical properties of tamarind seeds (Tamarindus indica L.) in Nigeria were investigated. Tamarind fruits were randomly collected from 18 towns in the savannah region of Nigeria. The seeds were manually separated from the pulp and membranes, sun-dried andthe physical properties determined. The seeds were then manually removed from the shells to expose the cotyledon. The proximate and antinutritional compositions of the cotyledons were determined in accordance with established analytical methods. Significant differences(p.0.05) were observed in all the quality attributes of the seeds. All the seed shells were black in colour. The length and width of the seeds varied from 10.59-12.64 mm and 8.84-10.87 mm, respectively. The number of seeds per pod, number of seeds per 100 g and density of the seeds ranged between 6 and 10, 202 and 352, and 0.77 and 4.03 g/ml respectively. The hydration capacity, hydration index and swelling capacity of the seeds were 0.21-0.34, 0.42-0.82, and 0.09- 0.37, respectively. The proximate composition of the seeds ranged from 7.87-10.37 % for moisture, 6.50-9.37 % for protein, 15.70-18.67 % for fat, 2.27-5.37 % for ash, 1.10-2.4 % for crude fibre and 55.97-64.07 % for carbohydrate. The seeds contained less than 0.40% tannin, 1.50 % phytate and 0.2 % saponin. The implication of the quality attributes of tamarind seeds in food processing and human nutrition was highlighted

The Inhibition of aflatoxin production from Aspergillus parasiticus NRRL 2999 by ethanol extract of Aframommon danielli flower

The inhibition of Aflatoxin production from Aspergillus parasiticus strain NRRL 2999 was investigated using ethanol extracts of Aframommon danielli flower at concentrations of 250ìg/g, 500ìg/g, 750ìg/g and 1000ìg/g with whole wheat bread as a substrate. Aspergillus parasiticus grew abundantly on whole wheat bread; growth on samples containing 250ìg/g and 500ìg/g extracts were scanty and those of 750ìg/g and 1000ìg/g were not visible. The percentagesaflatoxin (B1 + G1) inhibitions of the flower extract were 25.2% (250ìg/g), 43.5 (500ìg/g), 65.2% (750ìg/g) and 70.2% (1000ìg/g). The percentage inhibition for Tioconazole (100ìg/g) was 88%. The result showed that Aframommon danielli flower ethanol extract can prevent mould growthand aflatoxin production in foods.Key words: Aflatoxin, Aspergillus parasiticus, daniell