Nutritional Profile and Determination of the Biological Value of the Raw and Cooked Soursop Seeds

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dc.contributor.authorAbiola, Temitope
dc.date.accessioned2022-04-27T10:02:54Z
dc.date.available2022-04-27T10:02:54Z
dc.date.issued2018-03-20
dc.description.abstractBackground of study: Annona muricata (Soursop) seeds have been reported to contain nutrients and other bioactive components and hence utilised as a nutritional medicinal supplement.Aim: This study was aimed at evaluating the nutritional profile and the biological value of the raw and cooked soursop seeds. Method: The proximate, vitamin (A, C, E), mineral (Ca, Mg, K, Na,Fe, Cu, Zn), and anti-nutrient (phytae, oxalate, tannin, hydrogen cyanide) composition of the raw and cooked soursop seeds were determined using standard analytical methods. A total of sixteen rats were grouped into four groups with four rats in each. Rats in group 1 were fed on reference protein diet, rats in group 2 were given basal diet, and rats in group 3 were fed on the raw soursop seeds while rats in group 4 were fed on the cooked soursop seeds. The experiment spanned 14 days and the weights of the rats and the amount consumed were monitored daily. Nutritional indices (net body weight, protein efficiency ratio (PER), net protein utilization (NPU) and the biological value (BV) were determined. Results: Proximate analysis revealed the protein content of thecooked soursop (9.29%) was significantly (p<0.05) higher than that of the raw seed (6.57%); carbohydrate content of cooked seed (47.62%) was significantly (p<0.05) higher than that of the raw (43.82%) while the ash and fiber content of the raw seed was significantly (p<0.05) higher than that of the cooked with a slight variation in the fat content of the raw and cooked seeds. There was a significantly (p<0.05) higher contents of Ca, Mg, K and Na in the raw seed as compared to the cooked sample while there was a significantly (p<0.05) higher content of Fe, Cu and Zn in the cooked seed as compared to the raw. The levels of all the anti-nutrients were found to be significantly (p<0.05) higher in the raw seed as compared to the cooked seed while there was a significantly (p<0.05) higher contents of vitamin A, C, and E in the raw seeds as compared to the cooked. There was a significant (p<0.05) increase in the body weight and PER of the animals fed on the cooked seeds as compared to those fed on raw. The TD, NPU and BV values obtained for the cooked soursop seed was higher than that of the raw.en_US
dc.identifier.citationAbiola T (2018) Nutritional Profile and Determination of the Biological Value of the Raw and Cooked Soursop Seeds. J Biochem Physiol 1:1.en_US
dc.identifier.urihttp://dspace.run.edu.ng:8080/jspui/handle/123456789/2455
dc.language.isoenen_US
dc.publisherJ Biochem Physiolen_US
dc.subjectSoursop seedsen_US
dc.subjectNutritional profileen_US
dc.subjectBiological valueen_US
dc.subjectPharmacotherapeutic activitiesen_US
dc.titleNutritional Profile and Determination of the Biological Value of the Raw and Cooked Soursop Seedsen_US
dc.typeArticleen_US
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