African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 817

Full Length Research Paper

Quantitative determination of active substances (preservatives) in Piliostigma thonningii and Khaya ivorensis leaves and subsequent transfer in treated dry-yam

J. M. Babajide1*, O. Q. Bello1 and S. O. Babajide2 
1Department of Food Science and Technology, University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria.  2Department of Science Laboratory Technology, Moshood Abiola Polytechnic, Abeokuta, Nigeria.
Email: [email protected]

  • Article Number - 3EE853124763
  • Vol.4(6), pp. 382 - 388, June 2010
  •  Accepted: 25 March 2010
  •  Published: 30 June 2010

Abstract

 

 

The local processors of dry-yams used varied quantities of Piliostigma thonningii(Abafe) and Khaya ivorensis (Agehu) leaves as preservatives in which unknown quantities of active substances (flavonoids and limonoids, respectively) from the leaves were transferred into the dry-yams. The quantity of active substances in P. thonningii and K. ivorensis leaves, respectively, and the amount transferred to dry-yam samples treated with varied quantities of leaves were investigated. The active substance A was of high quantity (43.3%) in D-AB-50-Y (yam treated with 50 g P. thonningii leaves) and the lowest (6.3%) in F-AB-10-Y (yam treated with 10 g P. thonningii leaves). The active substance E was of the highest quantity (81.2%) in CD-10-Y (yam treated with 10 g each of P. thonningii and K. ivorensi leaves) and of the lowest quantity (34.7%) in CF-20-Y (yam treated with 20 g each of P. thonningii and K. ivorensi leaves). Active substance A in P. thonningii and active substance E in K. ivorensis leaves were the most prominent active substances transferred to the dry-yam samples either when the leaves were used singly or in combination.
 
 
 
 
Key words: Quantitative, active substances, Piliostigma thonningii, Khaya ivorensis, dry-yam. 
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