Nutrient and Phytochemical Composition and Effects of Boiling on Amaranthushybridus Seeds

Abstract

This study evaluated the nutrient and chemical value of Amaranthushybridus seeds. The study was aimed to: determine the nutrient and photochemical content of the seeds as well as to determine the effects of boiling on the nutrient composition of A. hybridus seeds.Methodology: Standard analytical methods were used to assess the chemical composition of the seeds.  The seeds were treated as boiled and raw samples. These samples were milled into fine flour and used for the analysis.The statistical analysis was done in triplicate and the mean, standard deviation was calculated, the T-test value was used to compare the means.The proximate analysis showed the percentage (%) moisture, ash, crude protein, Crude fibre, fat, and carbohydrate content of the seed as 12.7, 7.2, 12. 87, 12.7.7, 5.6. and 48.93 respectively for the raw sample while there was a little reduction in the boiled. Elemental analysis mg/100g indicated that the seed contained zinc (6.45), lron (2.42), calcium (2.50) Iodine (9.03ųg/l00g). The vitamin composition of the seed in mg/100g was vitamin A (9.6RE), Ascorbic Acid (0.56), Riboflavin 6.05 and thiamin 2.28. The antinutrient composition in mg/100g was tannin 3.98, oxalate 5.25 and phytate 3.78. The phytochemical content of the seed was high and they are saponin 23.00 flavonoid 2.00, phenol 0.87, Alkaliod 6.00 and carotenoid 9.05 all in mg/100g. Conclusion:The data of this project work proved that the seed contains appreciable amount of proteins, fat, crude fibre, vitamins, minerals and phytochemicals. The high phytochemical contents show that the seed could be useful medically and in pharmacological industries.