DETERMINATION OF THE PROXIMATE COMPOSITION OF Alchornea cordifolia LEAF EXTRACTS

ABSTRACT

The level of proximate composition of Alchornea cordifolia leaves were determined using standard analytical methods recommended by A.O.A.C 1995. The result showed that Alchornea cordifolia contains moisture 63.1%, Ash 15.1%, Crude fat 10.3%, Crude fiber 8.45%, Crude protein 19.69%, carbohydrate 46.46% and caloric value (energy) 357. 3cal respectively. The result reveals that the leaves of Alchornea cordifolia contain appreciable amount of nutrients that could be useful in nutrition and may be included in the diet to supplement our daily allowances needed by the body.

Key words: Proximate analysis, Alchornea cordifolia, leaves.

CHAPTER ONE

INTRODUCTION

1.1     Background of the Study

African forests are blessed with precious and rich plants species. One of the opportune countries among is Cameroon, West African countries, which are blessed with different plants species. Most of these plants species are either used as traditional medicine or as food. Alchornea Cordifolia (Euphorbiaceae) is one of the precious and rich plants that were used for medicinal purposes. All parts of the plant are known to contain variety of phytochemicals exhibiting medicinal values (Philip et al., 2014). Alchornea cordifolia (referred to as Christmas bush), also called Libo’owhile by the “Bakoko” people in Cameroon (Mamadou, 2005), is native to Senegal, East Kenya, South Tanzania, and throughout Central Africa to Angola. This plant usually grows very close to water bank, moist or marshy places to a significant height while remaining in a shrubby or scrambling habit (Kwabena, 2012).

Alchornea cordifolia is a perennial evergreen shrub or small tree up to 4 -8 m high, with erected young shoots, which become horizontal, hollow and glabrous later (Timibitei et al., 2013).The plant has a woody stem with many branches carrying leaves and bushy when young. The leaves are simple, alternate broadly - ovate and 10 - 28cm long and 6.5 - 16.5cm wide, with smooth blade to touch, and generally coated with few glands at the base (Timibitei et al., 2013). The plant possesses unisexual and sessile flowers. The male flower have 2 cup -shaped sepals and 8 stamens, while the female are identified with 2-4 lobed calyx. The fruit is made up of 3 -lobes capsule, usually green or red with ovoides seeds (Noundou, 2012).

1.2     Aim and Objectives of the Study

The aim of this work is to determine the proximate composition of Alchornea cordifolia.

1.2.1  Objectives of the Study

To determine the moisture content of Alchornea cordifolia.

To determine the ash content of Alchornea cordifolia.

To determine the percentage of protein  content of Alchornea cordifolia.

To determine the fat (lipid) content of Alchornea cordifolia.

To determine the carbohydrate content of Alchornea cordifolia.

To determine the caloric value of Alchornea cordifolia.

1.3     Scope and Limitation of the Study

The design of this research work is to investigate the proximate composition Alchornea cordifolia leaves extract due to lack of time, funds and functioning equipments, this project is limited to the determination of the proximate of  Alchornea cordifolia leaves only.

1.4     Definition of Terms

Ø Proximate:- Proximate is use in the analysis of biological material as a decomposition of human consumable good. They are good approximation of the contents of packed comestible goals and serve as a cheap and easy verification of nutritional panels. i.e. testing can be used to variety lost but cannot be use  to validate a food processor or food processing facility.

Ø Nutrients:-A nutrients is a component in foods that an organism uses to survive and grow. Macronutrients provide the bulk energy and organism’s metabolites system needs news to function while micronutrients provide the necessary co-factor for metabolism to be carried out.

Ø Composition:- This is the arrangement, type and ration of atoms in molecules of chemical substances.

Ø Caloric value (Energy):- This is the amount of energy produced by the complete combustion of a material or fuel. It is also the amount of energy available from an item of food when digested, mostly from carbohydrate and fat.

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