The Anti-Nutritional and Proximate Composition of Rain Tree (Samanea saman) Pod Samples

The anti-nutritional and proximate composition of pods of Samanea saman were determined. About 600g of wholesome, cleaned and dried pods were divided into two portions: one portion was ground as whole pod meal while the other portion was deseeded and ground as seedless meal. The removed seeds were ground separately as a sample to obtain three samples namely: whole pod, pulp and seed samples. Triplicate data obtained were subjected to One-Way ANOVA using SPSS software of version 21. Mean values and Fisher’s least significant difference (LSD) were determined for the separation of the means at (p≤0.05). The whole pod had 1.49mg/100g oxalate, 1.97mg/100g hydrogen cyanide, 0.71mg/100g tannins, 27.07mg/100g saponins, 0.51mg/100g flavonoids and 1.71mg/100g alkaloids, which were significantly(p≤0.05) different from that of pulp (1.89mg/100g oxalate, 1.51mg/100g hydrogen cyanide, 0.86mg/100g tannins, 28.46mg/100g saponins, 1.00mg/100g flavonoids and 1.41mg/100g alkaloids) and seed samples (1.39mg/100g oxalate, 1.61mg100g hydrogen cyanide, 0.56mg/100g tannins, 26.51mg/100g saponins, 0.49mg/100g flavonoids and 1.86mg/100g alkaloids). The moisture contents were pulp (19.30%), whole pod (15.50%) and seed (9.20%). Ash content were whole pod (4.70%), pulp (2.90%) and seed (2.60%); Ether extract of whole pod, pulp and seed were 3.31%, 2.52% and 2.66% respectively. The crude proteins were whole pod (13.21%), pulp (10.98%) and seed (21.55%); crude fibre of the plant were whole pod (15.95%), pulp (6.77%) and seed (8.47%). The whole pod had 47.33% carbohydrate which was significantly (p≤0.05) lower than the carbohydrate of pulp (57.53%) and seed (55.52%). The utilization of the pods of S. samana is a significant source of bioactive that if harnessed in the formulation of nutraceutical beverage could offer a whole lot of health benefit to the users

EFFECT OF DIFFERENT DOUGH IMPROVERS ON THE PROXIMATE COMPOSITION, MINERALS, VITAMINS AND SENSORY PROPERTIES OF WHEAT BREAD

Abstract Comparative evaluation of bread made from wheat flour using five different dough improvers was evaluated. The improvers were ascorbic acid, EDC-2000, (etheylen