Comparative Titrimetric Determination of Protein Content of Baobab Seeds and Spices

Student: EZEKIEL MATHEW (Project, 2025)
Department of Chemistry
Gombe State University, Tudun Wada, Gombe, Gombe State

Abstract

A comparative study of the protein content of baobab (Adansonia digitata) seeds and the spices (Dawadawa) made from them was undertaken. The protein was extracted using the Kjeldahl method in which the samples were digested to reduce the organic nitrogen to ammonium and then distilled and titrated against standard HCl solution to determine the nitrogen content by calculations. It was found that the seeds and the spices contained 17.5 and 11.5 % protein respectively. Although there is some reduction in the protein content after fermentation is but the reduction is not significant. Hence. The findings of this study are relevant to nutritional practice and policy in that they provide information on the quality of baobab seed nutrients and their fermented products. The comparative analysis of the protein content of baobab seeds and Dawadawa raises the importance of knowing the nutritional implications of processes involved in food preparation traditionally.

Keywords
Baobab seeds titrimetric determination protein analysis spices nutritional content
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