Evaluation of chemical composition of Acacia nilotica seeds

Abstract

Acacia nilotica seeds purchased from local markets in Minna, Nigeria were analyzed for chemical composition, anti-nutrient contents and amino acid profile. The seed flour contained 6.67% moisture content, 2.80% ash, 23.33% crude fat, 6.53% crude fibre, 30.95% crude protein and 29.72% carbohydrate. The calorific value of the flour was 452.65 Kcal/100g. The saponins, tannins, flavonoids, alkaloids, oxalates and cyanogenic glycosides contents were 2.40, 0.11, 6.20, 8.70 and 0.22% as well as 0.23 mg/100g. The bulk density, pH, emulsification capacity, gelation capacity, absorption capacity, oil absorption capacity, foam stability, wettability and viscosity were 0.62 g/cm3, 5.30, 32.22 cm3, 2.15 %, 2.30 g, 1.06 g, 1.08 sec, 21.25 sec and 6.00 mPa.sec, respectively. This seeds flour was good sources of essential minerals such as K, Mg, Ca, P and Na with the most abundant of these being potassium (1168±62.36 mg/100g). The amino acids profile of the seed showed that essential amino acids such as arginine, leucine and phenylalanine were 11.22, 6.23 and 4.7 g/100g, respectively. The results of this study, suggest that the seeds of Acacia nilotica seed has the potential of being exploited as a source of oil and protein for food formulations.