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.
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For the full publication, please contact the author directly at: matthewezekiel276@gmail.com
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- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 116
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 239
- University of Ibadan, Ibadan, Oyo State 14