- SALAMI Latifat Olajumoke*1, AKINOSO Rahman 2, SANNIL ateef Oladimeji 3, OMONIYI Oluleye 4, KAJIHAUSA Olatundun 5, ADEBAYO Kafayat O. 6.
- 1,2 Department of Food Technology, University of Ibadan. 3,5,6 University of Agriculture Abeokuta. 4 Department of Wood Engineering, University of Ibadan.
- DOI: 10.5281/zenodo.16471861
Neem tree products including seed are reported to possess scientific and economic benefits (USDA GRIN, 2003). Neem seeds are appropriate supply of Azadirachtin, a triterpeniod compound, which might be also determined from other parts of the plant. The compound acts as an insect repellent by inhibiting them from feeding and disrupting their increase reproduction. However, there may be sparse literature on secure human consumption of neem seed. Thus, in this study effect of roasting at temperature of 60ocfor 45 mins, soaking in water and alkaline soaking in 40% NaOH m/v, for 24 hrs were carried out to determine its effects on chemical properties of neem seeds. Neem seeds were subjected to three treatments based on preliminary studies such as; steeping in water, and 10% NaOH solution for 24 h, and roasting for 10 min at 160oC. Proximate (crude protein, oil, crude fibre, ash, moisture and carbohydrate contents), minerals (Ca, Na, Mg, P, K, Cu, Zn, Fe, Mn and Se) ofun-treated and treated seeds were determined using AOAC methods. A sample of 200g neem seeds was treated separately under each method and chemical analyses were carried out to estimate its level of crude protein, carbohydrates, crude fat, fibre content and the ash content. The control sample was set aside as non- treated neem seed and used as comparison to the treated samples. Roasting increased the crude fat content. Treatment also exhibit some impacts on mineral composition of the seed, alkaline treatment brought about significant increase in the levels of Sodium ( ) Magnesium ( ) and Phosphorus.
