Vitamin E Content of Traditionally Processed Products of Two Commonly Consumed Oilseeds - Groundnut (Arachis Hypogea) and Melon Seed (Citullus Vulgaris) in NigeriaEjoh SI* and Ketiku OA
Department of Human Nutrition, University of Ibadan, Ibadan, Nigeria
- *Corresponding Author:
- Ejoh Shirley Isibhakhomen
Department of Human Nutrition
University of Ibadan, Ibadan, Nigeria
E-mail: [email protected]
Received Date: January 07, 2013; Accepted Date: January 22, 2013; Published Date: January 24, 2013
Citation: Ejoh SI, Ketiku OA (2013) Vitamin E Content of Traditionally Processed Products of Two Commonly Consumed Oilseeds - Groundnut (Arachis Hypogea) and Melon Seed (Citullus Vulgaris) in Nigeria. J Nutr Food Sci 3:187. doi: 10.4172/2155-9600.1000187
Copyright: © 2013 Ejoh SI, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The levels of vitamin E after processing of melon (Citrullus vulgaris) seed and groundnut (Arachis hypogea) into some of their commonly consumed forms in Nigeria, was investigated. Raw melon seeds were processed into roasted melon, fermented melon (ogiri), defatted fried cake (robo) and melon seed oil, using available traditional methods. Raw groundnut was also processed using traditional methods, into; roasted groundnut, fried groundnut cake (kulikuli) and groundnut oil. The raw and processed products were analyzed for vitamin E using a RP-HPLC (Reverse Phase-High Performance Liquid Chromatography) system after the samples had been saponified and the vitamin extracted from them. Results showed that vitamin E levels in the processed melon seed products were less than that in the raw melon, with the exception of the melon oil which had the highest amount of vitamin E in this group (16.1 mg/100g, 3.9 mg/100 g, 12.0 mg/100g, 6.1 mg/100g and 20.1 mg/100g for raw melon, roasted melon, fermented melon seeds (ogiri), defatted fried cake (robo), and melon oil respectively). There was a statistically significant difference in the level of vitamin E in the raw melon compared with the levels in the processed products (p<0.05) except the melon oil which was not. In the groundnut products, the vitamin E levels were higher in the processed products than in the raw groundnut: 8.9 mg/100g, 16.7 mg/100g, 13.1 mg/100g and 48.1mg in the raw groundnut, roasted groundnut, defatted fried cake (kulikuli), and groundnut oil, respectively. The difference in vitamin E levels in the raw and processed groundnut products was found to be statistically significant (p<0.05). Interestingly, groundnut and melon seed oils were found to have the highest vitamin E content. This study showed that groundnut and melon seeds are good sources of vitamin E, most especially the oils of these seeds.