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Awoniyi, Rufus Ranmilowo
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Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology Public Health

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Proximate and Mineral Composition of Atlantic Mackerel (Scomber scombrus) and Atlantic Horse Mackerel (Trachurus trachurus) Sanni, Joseph Adaviruku; Sanni, Grace Omayoza; Awoniyi, Rufus Ranmilowo; Osanyinlusi, Remi; Richards, Yvonne Ego
Biology, Medicine, & Natural Product Chemistry Vol 12, No 2 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.122.457-461

Abstract

Atlantic mackerel (Scomber scombrus) and Atlantic horse mackerel (Trachurus trachurus), locally known as kote, are fishery species consumed in Nigeria due to their high nutritional values. This research determined the nutritional composition of the local dried fish, Scomber scombrus and Trachurus trachurus. Results for Scomber scombrus shows the mean value of the moisture, ash, crude fat, crude fiber, and crude protein contents in percent (%) as: 5.26±0.00, 5.20±0.10, 35.60±0.00, 2.90±0.10 and 46.30±0.01 respectively. For Trachurus trachurus, the moisture, ash, crude fat, crude fiber, and crude protein contents in percent (%) were 9.52±0.00, 32.26±0.01, 24.14±0.00, 11.91±0.85 and 40.95±0.00 respectively. The mineral composition of Scomber scombrus was as follows: Sodium (Na) had the highest mineral composition with 78.90 mg/100g, followed by magnesium (Mg) with 15.90 mg/100g, manganese (Mn) with 0.86 mg/100g, zinc (Zn) with 0.282 mg/100g, and iron (Fe) with 0.10 mg/100g. Trachurus trachurus has magnesium (Mg) at 27.00 mg/100g as its highest mineral composition, followed by sodium (Na) at 22.50 mg/100g, zinc (Zn), iron (Fe) at 0.17 mg/100g, and manganese (Mn) at 0.09 mg/100g. It is concluded from the study, that Scomber scombrus and Trachurus trachurus are good sources of essential nitrates, fat, proteins containing essential amino acids, and other micronutrients that are beneficial to human health.
Effects of Processing on the Proximate Composition, Mineral Content and the Phytochemical Analysis of Groundnut Seeds (Arachis hypogeae) Sanni, Joseph Adaviruku; Sanni, Grace Omayoza; Awoniyi, Rufus Ranmilowo; Osanyinlusi, Remi; Richards, Yvonne Ego; Adesina, Goodness Inioluwa; Adenuga, Ore-ofe Oluwatoyin; Apata, Stella Ayomikun; Ekun, Oluwafemi Emmanuel
Biology, Medicine, & Natural Product Chemistry Vol 13, No 1 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.131.63-71

Abstract

Effect of processing on the nutritional composition of groundnut seeds were carried out using standard analytical methods. Raw, boiled and fried groundnut seeds were analyzed for proximate composition, mineral contents, and phytochemical screening. The result reported that the raw, boiled, and fried contains (5.357±0.190%, 4.545±0.050% and 3.896±0.015%, moisture contents), (2.401±0.011%, 3.225±0.004% and 2.816±0.001%, ash contents), (46.591±0.001%, 25.333±0.003% and 48.012±0.953%, crude fat), (4.126±0.887%, 15.001±0.030% and 7.692±0.002%, crude fibre), (19.520±0.040%, 21.580±0.040% and 23.540±0.000%, crude protein), (22.005±0.587%, 30.316±0.056% and 14.044±0.939%, carbohydrate) respectively. A significant difference was observed. Processing has significant effects on the mineral components of the seeds. The results revealed that raw, boiled and fried contains (56.900mg/100g, 48.400mg/100g and 35.00mg/100g Sodium), (0.215mg/100g, 0.185mg/100g and 0.540mg/100g Zinc), (65.500mg/100g, 42.700mg/100g and 25.500mg/100g Magnesium), (0.218mg/100g, 0.230mg/100g and 0.230mg/100g Iron), (0.250mg/100g, 0.110mg/100g and 0.100mg/100g Manganese). The phytochemical screening shows the presence of alkaloids, carbohydrates and proteins in all the samples and the result reveals that processing does not really have effect on phytochemical constituents. The investigation shows that fresh groundnut is a good source of mineral content, while raw and processed groundnut is a good source of some phytochemical constituents and processed groundnut is a good source of protein, fat, and carbohydrate with high nutritional value.
Co-Authors Adenuga, Ore-ofe Oluwatoyin Adesina, Goodness Inioluwa Apata, Stella Ayomikun Ekun, Oluwafemi Emmanuel Osanyinlusi, Remi Richards, Yvonne Ego Sanni, Grace Omayoza Sanni, Joseph Adaviruku