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 pagei
Certification page ii
Dedication iii
Acknowledgement iv
Table of contents v
Abstract vi
CHAPTER ONE
1.0Introduction 1
1.1Background of the study 1
1.2Aims/objective of the study4
1.3Statement of problem4
1.4 Scope and limitation of the study 5
1.5Significance of the study5
CHAPTER TWO
2.0LITERATURE REVIEW
2.1Historical background of tropical almond6
2.2Factors that contribute to the growing of
almond plant8
2.2.1 Climate8
2.2.2 Soils9
2.2.3 Light9
2.3Propagation and management10
2.4Functional uses of tropical almond 10
2.5Pests and diseases13
2.6Medicinal uses and pharmacological
potential of tropical almond14
2.6.1 Anti-inflammatory properties of tropical 14
2.6.3 Antiparasitic/antifungal/antimicrobial
properties of tropical almond16
2.6.4 Antioxidant properties and tropical almond17
2.6.5 Antiviral properties of tropical almond19
2.6.6 Aprhdisiac properties of tropical almond19
2.6.7 Erythropoiesis enhancement20
2.6.8 Analysis properties of tropical almond21
2.7Other uses of tropical almond22
CHAPTER THREE
3.0MATERIALS AND METHODS 24
3.1 Materials 24
3.2 Chemical reagents:25
3.2Methods27
3.2.1Collection of sample 27
3.3.2 Preparation of samples for analysis27
3.3.5Determination of ash content 29
3.3.6Determination of crude fibre29
3.3.7Determination of fat content 31
3.3.8Determination of crude protein32
3.3.9Determination of carbohydrate34
3.4Mineral analysis35
3.4.1Determination of iron35
3.3.2 Determination of phosphorous36
3.3.3Determination of calcium37
3.4.4Determination of magnesium38
3.4.5Determination of potassium39
CHAPTER FOUR
4.0RESULTS40
CHAPTER FIVE
5.0DISCUSSION, CONCLUSION AND RECOMMENDATION 42
5.1Discussion 42
5.2Conclusion 44
5.3Recommendations45
References 46
LIST OF TABLES
4.1 Table 1: Proximate composition of almond seeds 40
4.2Table 2: mineral elemental composition of almond seeds 42