Chemical composition and nutritive value of lantana and sweet pepper seeds and nabak seed kernels.

Chemical analysis was carried out on lantana (Lantana camara) and sweet pepper (Capsicum annuum L.) seeds and nabak (Zizyphus spina-christi) seed kernels. The proximate analysis (on dry weight basis) of sweet pepper seeds, lantana seeds, and nabak seed kernels showed the following composition: moisture 70.95%, 17.27%, and 4.22%; ash 4.88%, 1.81%, and 3.51%; fat 19.57%, 11.0%, and 30.19%; crude protein 19.28%, 6.3%, and 38.2%; and carbohydrate 56.3%, 80.9%, and 28.1%, respectively. For minerals, potassium was the most abundant element, followed by phosphorus and sodium. Also, zinc, iron, copper, and manganese were detected. Analysis of amino acids revealed that the first limiting amino acid was valine, for both lantana and sweet pepper seeds, but it was threonine for nabak seed kernels. Antinutritional compounds, including, phytic acid, trypsin inhibitor, and tannins, were detected in all seeds. Results of fatty acid compositions showed that the major fatty acid was oleic acid in both lantana (48.73%) and nabak oils (53.25%), but it was linoleic acid in sweet pepper oil (71.55%). Moreover, the degree of unsaturation of these oils was close to that of common vegetable oils. In all oils, there was absorbance in the ultraviolet (UV)-B and UV-C ranges with potential for use as broad spectrum UV protectants. It can be inferred that the seeds investigated are good sources of crude fat, crude protein, ash, carbohydrate, and some minerals. Furthermore, the oil extracts could be useful as edible oils and for industrial applications.

CONCLUSIONS

The nutritional composition of the investigated seeds suggested that they could be used to meet part of the nutritional requirements of animal feeds. Also, they could be regarded as good sources of food ingredients and as new sources of edible oils.