International Journal of Biochemistry Research & Review

The chemical composition of various stages of processed Pentaclethra macrophylla (PM) seeds were investigated using standard analytical procedures. The PM seeds were processed in different stages, of raw (uncooked), 1st cooking (cooked for 16-18 hours and dehulled), 2^nd cooking (dehulled sliced seeds cooked for 3 hrs), fermented, salted and fermented. Proximate analysis showed high protein content of highest value of (25.94 ± 0.48%) in fermented sample and 22.42 ± 0.47% in raw sample. Moisture was highest in fermented sample (9.5 ± 0.10%) and lowest in raw sample (4.05 ± 0.57%). Ash content in fermented sample was (5.28 ± 0.35%) and is highest and least in the raw sample (1.08 ± 0.14%). Raw sample has the highest lipid content of (62.75 ± 0.47%) and lowest in salted and fermented sample (43.86 ± 0.58%). Fibre content ranges from 2.64 ± 0.33% in fermented sample to 20.07 ± 0.55% in raw samples. GC/MS analysis of essential oils showed that Raw had eleven essential oils with 9,12–Octadecadienoic acid (96.30%) highest; n-Hexadecanoic acid (0.185%) lowest, 1^st cooking has 10 essential oils with methyl ester of 9,12 – Octadecadienoic acid, (95.481%) highest; Cyclopropaneoctanal, 2-Octyl (0.092%) lowest. 2^nd cooking has 10 essential oils with Oleic acid (94.909%) highest; 9,12-Octadecadienoic acid (0.031%) lowest. Fermented has 9 essential oils with 9,12-Octadecadienoic acid (96.807%) highest; Cycloeicosane (0.064%) lowest. Salted and fermented sample has 6 essential oil with 9, 12-Octadecadienoic acid (55.598%) highest, n-Hexadecanoic acid (0.598%) lowest. The results showed that the seeds could thus served as a functional food and can be added to existing food supplements.