PROXIMATE AND ANTI-PROXIMATE INVESTIGATION OF AFRICAN ELEMI (<i>CANARIUM SCHWEINFURTHII</i>)

An investigation into the proximate and anti-proximate composition of African elemi (Canarium schweinfurthii) were carried out to acertain their importance in dietary and in Plant Science and Biotechnology. The laboratory work took place at the Department of Plant Science and Biotechnology, Imo State University, Owerri, Nigeria. The results showed that the moisture content of raw fruit pulp sample AE1 was (22.50±0.97), this was higher than (18.11±0.36) observed in AE2. The Ash content reported were (15.10±0.28) for AE1 and (11.25±0.07) for AE2. The Crude fibre content obtained were (6.61±0.01) for AE1 and (11.47±0.47) for AE2. The fat content of AE1 was (8.87±0.12) and AE2 was (9.88±0.68). The Protein content of AE1 was 18.20±0.00 and 20.65 ±0.00 for AE2. The percentage Carbohydrate content of AE1 was 27.69±1.90 and AE2 was 30.96±1.01. There was significant differences (P>0.05) between the proximate samples. The Magnesium value of (13.71±0.020 for AE1 was higher compared to (11.67±0.03) of AE2 obtained. The Iron content of AE1 (1.03±0.04) is higer than (0.62±0.05) of AE2. The values obtained for Sodium and Potassium in this research was (6.54±0.04 and 4.97±0.04) for AE1 and (5.95±0.03 and 4.33±0.04) for AE2 respectively. Calcium was found to be (7.55±0.04) for AE1 and (6.78±0.05) for AE2.  Phosphorous values were 5.89±0.00 for AE1 and 5.45±0.04 for AE2. There was significant differences (P>0.05) between the mineral contents of the samples. The vitamin A content value obtaned for AE1 (53.15±0.73) was higher than the values obtained for AE2 (30.90±0.65). Vitamins C content value for raw fruit pulp (AE1) (13.11±0.930 was higher than the values obtained for the blanched fruit pulp AE2 (10.65±0.44) and Vitamin E content, AE1 (4.20±0.00) and AE2 (3.29±0.45). There was significant differences (P>0.05) between the vitamins content of the samples. The flavonoid content of the raw African elemi fruit pulp AE1 (3.52±0.02) was decreased by blanching to (1.54±0.05) of AE2. The phytate content of the raw fruit AE1 (4.0±0.08) was reduced by blanching to (3.19±0.08) in AE2. The phenol content of AE1 (1.22±0.04) was higher than the value (1.12±0.02) of AE2. The saponin content in sample AE1 and AE2 were (3.43±0.04) and (3.02±0.10) respectively. Alkaloids content in raw fruit pulp AE1 was (4.07±0.03) but it was decreased by blanching to (2.27±0.11) AE2. Cyanogenic gluccoside content was observed in the raw fruit samples AE1 to be (5.24±0.07) but it decreased by blanching to (4.57±0.55) for AE2. There was significant difference between (P>0.05) the samples. Therefore the fruit has low anti-nutritional factors and could be harnessed as sources of nutrients and major contributors to the diet.