Key Features:
No of Pages: 68
No of Chapters: 5
Abstract:
The proximate compositions of African elemi nut were investigated by analyzing the moisture content, crude fat, ash content, crude fibre, crude protein, and total carbohydrates in the nut. The associations of official analytical chemist (AOAC, 2000) methods were used. The values obtained from the proximate analysis were; moisture content (28.79%), ash (3.41%), crude fiber (2.84%), fat (30.42%), protein (8.40%), carbohydrate (26.14%). The GC-MS characterization revealed that the plant is packed with over 20 biologically active compounds; like fatty acids, esters, ethers, alcohols, and carboxylic compounds. The IR result certified the presence of the (alcohol, fatty acid, ester, ether, and carboxylic) functional groups which were shown in the GC-MS characterization The results suggest that the nut of African elemi can serve as a good source of essential nutrients for humans and livestock. In addition, the nut is packed with bioactive compounds that are good for industrial purposes.
Table of Content:
Title page … … … … i
Approval page … … … … ii
Dedication … … … … iii
Acknowledgement … … … iv
Abstract … … … … v
Table of contents … … … vi
CHAPTER ONE
1.0 Introduction … … …
1.1 Statement of the problem … …
1.2 Aim and Objectives of the study …
1.3 Significance of the study … …
1.4 Scope of the study … … …
1.5 Definition of the Terms
1.5.1 Proximate Analysis
1.5.2 Biological Active Compounds
CHAPTER TWO
2.0 Literature Review … … …
2.1 Introduction … … …
2.2 Traditional Uses of African Elemi
2.3 Phytoconstituents of African Elemi
2.4 Pharmacological Profile of African Elemi
2.5 Growth Promoting Activity
2.6 Termiticidal Activity of African Elemi
2.7 Industrial Uses of African Elemi
2.8 Health Benefit of Nuts
2.8.1 Improved Immunity
2.8.2 Optimize Digestion
2.8.3 Protect Heart Health
2.8.4 Strengthen Bone
2.8.5 Prevent Chronic Disease
2.8.6 Stimulate Growth and Development
2.8.7 Lower Diabetes Risk
2.8.8 Cognitive Activity
2.8.9 Reduce Inflammation
2.8.10 Lower Anxiety
CHAPTER THREE
3.0 Experimental Design
3.1 Materials
3.1.1 Reagents
3.1.2 Apparatus/Equipment
3.2 Sample Collection
3.3 Methods
3.3.1 Sample Preparation
3.3.2 Proximate Analysis
CHAPTER FOUR
4.0 Results
4.1 Discussion
CHAPTER FIVE
5.0 Conclusion and Recommendations …
5.1 Conclusion … … …
5.2 Recommendations …
References … … …
Appendix … … …
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