ABSTRACT
Tropical almond (Terminally catappa) fruit used in Eastern Nigeria have an impressive range of multipurpose medicinal uses with nutritional values. However, to be clinically used, more scientific data are needed. The goal of this study was to investigate the composition and nutritional properties of tropical almond. The seed of tropical almond was grind and analyzed for its proximate compositions and nutritional potentials and the results of this study showed that, the seed contained 4.8% moisture 3.0% ash, 2.0% crude fibre, 48.0% fat, and 22.07% carbohydrate. The results also showed a significant level of potassium, phosphorous, calcium, magnesium and iron as its mineral potentials. Therefore, the results showed that tropical almond seed is a good source rich in protein, carbohydrates, mineral and oil and as such can contribute useful amounts of essential nutrients to the diet of man.
TABLE OF CONTENS
Title page i
Certification page ii
Dedication iii
Acknowledgement iv
Table of contents v
Abstract vi
CHAPTER ONE
1.0 Introduction 1
1.1 Background of the study 1
1.2 Aims/objective of the study 4
1.3 Statement of problem 4
1.4 Scope and limitation of the study 5
1.5 Significance of the study 5
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Historical background of tropical almond 6
2.2 Factors that contribute to the growing of
almond plant 8
2.2.1 Climate 8
2.2.2 Soils 9
2.2.3 Light 9
2.3 Propagation and management 10
2.4 Functional uses of tropical almond 10
2.5 Pests and diseases 13
2.6 Medicinal uses and pharmacological
potential of tropical almond 14
2.6.1 Anti-inflammatory properties of tropical 14
2.6.3 Antiparasitic/antifungal/antimicrobial
properties of tropical almond 16
2.6.4 Antioxidant properties and tropical almond 17
2.6.5 Antiviral properties of tropical almond 19
2.6.6 Aprhdisiac properties of tropical almond 19
2.6.7 Erythropoiesis enhancement 20
2.6.8 Analysis properties of tropical almond 21
2.7 Other uses of tropical almond 22
CHAPTER THREE
3.0 MATERIALS AND METHODS 24
3.1 Materials 24
3.2 Chemical reagents: 25
3.2 Methods 27
3.2.1 Collection of sample 27
3.3.2 Preparation of samples for analysis 27
3.3.5 Determination of ash content 29
3.3.6 Determination of crude fibre 29
3.3.7 Determination of fat content 31
3.3.8 Determination of crude protein 32
3.3.9 Determination of carbohydrate 34
3.4 Mineral analysis 35
3.4.1 Determination of iron 35
3.3.2 Determination of phosphorous 36
3.3.3 Determination of calcium 37
3.4.4 Determination of magnesium 38
3.4.5 Determination of potassium 39
CHAPTER FOUR
4.0 RESULTS 40
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND RECOMMENDATION 42
5.1 Discussion 42
5.2 Conclusion 44
5.3 Recommendations 45
References 46
LIST OF TABLES
4.1 Table 1: Proximate composition of almond seeds 40
4.2 Table 2: mineral elemental composition of almond seeds 42