DETERMINATION OF PROXIMATE AND MINERAL ANALYSIS OF THE SEED BLACK AFRICAN OLIVE CANNARIUM SCHWINFURTHI LINN
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- NGN 3000
BACKGROUND OF THE STUDY
The early man subsisted on wild game, fruits, and luscious herbage, which allowed him to obtain sufficient nourishment and ensured that he would always have food available. There are still a large number of plant species that have not yet been recognised and utilised, despite the fact that some of them have been identified and are being utilised to their maximal potential. Canarium schweinfurthii Linn, often known as black olive, is not an exception. According to Kochhar (1981), there is a rising realisation among nutrition experts that fruits should no longer be considered a luxury but rather a need. This is due to the fact that fruits are fundamentally beneficial for the preservation of health. In addition to cereals, pulses, milk, and vegetables, the consumption of at least 5.7 grammes of fruits should be included in our daily diet, according to the recommendations of experts (Gordon, 1999). According to Keay (1989) and Wikipedia (2007), Canarium schweinfurthii Linn is a member of the family Burseraceae and the genus Canarium, which is comprised of approximately 75 specific species. Due to the fact that it is a plant that lives for a long time and is native to Africa, it is commonly known as African olive or sometimes black olive. The plant is a branching plant that may grow to a height of 90 to 150 feet (Keay, 1989). It is able to flourish in the rocky and flat plains of the Plateau state in Nigeria. Depending on the variety, the plant can produce oblong fruits that range in length from 1.84 to 3.06 centimetres (Nyam, 1998). There are many different variations of the plant. The fruits feature a pointed tip at the very top and a persistent calyx which is located at the very bottom. There is a hard fluted stone inside the fruit that holds a seed; the seeds are oily and delicious (Nyam and Wonang, 2004). The fruit includes a seed. Although they belong to different families, the fruits are extremely similar to the well-known olive (Olea europaeae) fruits that are native to Israel in terms of both their structure and their colour. Depending on the type, the plant produces fruit at various times throughout the year. Man has been using the fruits as a snack for ages, and the oil extracted from the fruits has been used by man for a variety of uses, including industrial, medicinal, and domestic applications. Some people have reported experiencing irritation and purging after consuming certain varieties of the fruit, which they found to be satisfactory; however, there appears to be a dearth of literature concerning the nutritive value and anti-nutrient properties of the fruit, particularly with regard to the Canarium schweinfurthii variety that has a thick oily mesocarp. As a result, the purpose of the study is to ascertain the proximate and elemental composition of the fruit variety, as well as to ascertain the anti-nutritional status of the variety, with the goal of either encouraging or discouraging the consumption of the variety.
Statement of Problem
Furthermore, there is a significant gap in the scientific literature concerning the proximate and mineral composition of black African Olive seeds, despite the fact that these seeds hold significant cultural and traditional significance. Our understanding of the nutritional worth of these seeds and the potential applications they could have in a variety of industries, such as the food industry, the pharmaceutical industry, and the cosmetics industry, is hindered by this information gap. Due to the lack of a comprehensive analysis of their proximate and mineral content, it is difficult to fully exploit the benefits of black African Olive seeds for the purpose of human consumption as well as industrial applications.
Objective
To determine the proximate and mineral analysis of the seed of black African Olive (Canarium schweinfurthii Linn).
Significance of the Study
This study is extremely important in filling the current information gap about the nutritional composition of black African Olive seeds. This research intends to clarify the nutritional value and prospective uses of these seeds in different industries by conducting a comprehensive examination of their composition and mineral content. The results of this study will not only add to our scientific understanding but also have practical consequences for enhancing the nutritional value of food, providing additional nutrients, and creating new goods in industries like pharmaceuticals and cosmetics. Furthermore, comprehending the nutritional composition of black African Olive seeds will assist in encouraging its use as a sustainable and culturally important asset in tropical African communities. This, in turn, will help local economies and bolster efforts to ensure food security.
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