The document discusses African elemi nut, a lesser-known nut indigenous to Africa. It provides background on the plant, describing its geographical distribution, local names, physical characteristics, and taxonomic classification. The document also reviews the traditional uses of African elemi in African medicine, its pharmacological properties including antimicrobial and anticancer activities, and potential industrial and health benefits. Key active compounds in African elemi like flavonoids, tannins, and saponins are noted for their antioxidant and disease-preventing properties.

1. 1
CHAPTER ONE
1.0 INTRODUCTION
During pre-agricultural times, early men had depended
on the gathering of nuts and fruit for the purpose of food
and to satisfy hungers then nuts and fruit are mainly for
purposes without the real knowledge of its health and
nutritive effect [1].
In recent times, researches have been carried out on
nuts and fruit for the proper knowledge of its nutritional
value and chemical composition as to utilize its full potential
for the benefit of health purposes and it have come to
conclusion that nuts are nutrient dense foods with complex
matrices, rich in unsaturated fatty acid and other bioactive
compounds [2].
Nuts can be defined as a hard, dry, single-seeded fruit,
partially or totally enclosed in a husk that remain with the

2. 2
fruit as it ripens in which the ovary wall becomes hard at
maturity.
While nuts are generally nutritious, some nuts are
underutilized, neglected, and lesser known. One of these
lesser-known nuts is African elemi nut, which over the years
has been treated as an agricultural waste due to its limited
nutritional knowledge [3]
.
African Elemi of Scientific name Canarium
Schweinfurthii belongs to the family of Burseraceae. It is a
perennial plant with widespread geographical distribution
throughout Africa. In Nigeria, the plant is found in parts of
middle-Belt, Southeast and South-West region of the
country. The local names for the plant include ‘Atile’
(Hausa), ‘Ako’ (Yoruba), ‘Ube Ngba, Ube Okpoko and Ube
Osa’ (Igbo) and ‘Oda’ (Idoma) [3].
The plant produces its fruit in the rainy season, usually
from the months of April and September. The flowers grow
in clusters at the end of the twigs and are of two varieties

3. 3
(Long-Spirals and short round) in shape; develop from the
flowers. The ripe fruit is purple in colour; the length is 2.5-
3.5cm long and ellipsoid in shape. It is made up of three
layers which are the (Epicarp Counter Layer), mesocarp (the
pulp) and endocarp (the seed). The seed is a hard mass
consisting of the shell and the germ. Both the pulp and the
seed is traditionally eaten either raw or cooked and as
condiments [5].
SCIENTIFIC CLASSIFICATION OF AFRICAN ELEMI NUT
KINGDOM PLANTAE
SUB-KINGDOM TRACHEOPHYTA
FAMILY BURSERACEAE
CLASS MAGNOLIOPSIODAE
SUB-CLASS ROSIDAE
SUPER-DIVISION SPERMATOPHYTE

4. 4
GENUS CANARIUM
SPECIES SCHWIENFURTHII
SCIENTIFIC NAME CANARIUM SCHWEINFURTHII
Canarium schweinfurthii is found in the kingdom
Plantae because it is made up of multi-cellular and non-
motile organism and its leaves contain chlorophyll. It
possesses vascular bundles placing it in the sub-kingdom
tracheophyta. It falls under the super division
spermatophyte seed plants because it is a higher
gymnosperm. The embryo bears two cotyledons, which
places it in the class Magnohopsiodae dicotledom. It also
belongs to sub-class rosidae because of its polypetalous
corolla [4].
A lot of people consume fruits and discard the nuts
because they think it’s not edible, unimportant or not
nutritious enough, the improper disposing of these nuts

5. 5
tends to lead to pollution and most dangerous ignorant of
the nutritive compositions of these nuts due to limited
knowledge of it [2].
Nuts are rich with vitamins, antioxidants,
monounsaturated fatty acids (MUFA), Poly unsaturated fatty
acids (PUFA) and low saturated fatty acids (SFA). This desire
for knowledge brings us to the proper study of African Elemi
nut, which over the years the majority of the populace has
treated as an agricultural waste [3].
1.1 STATEMENT OF THE PROBLEM
Over the years, there have been growing concerns over
the benefits of the most neglected indigenous plants and
trees in respect to their nutritional value. Most nuts like
African Elemi nut are regarded as an agricultural waste due
to the limited knowledge of their chemical composition.
African elemi nut is very nutritious but up to 80% of
Nigerians do not know it is edible. These prompted this
research work, for proper studying and analyzing of the

6. 6
chemical composition of African elemi nut, as to proper
utilize its potential in either domestic use, industrial use or
for food purposes.
1.2 AIM AND OBJECTIVE OF THE STUDY
This research work is aimed at studying and analyzing
the chemical composition of African elemi nuts. This also
focuses on discovering an alternative and +readily available
raw material from our indigenous nuts for industrial,
domestic and pharmacological purpose.
1.3 SIGNIFICANT OF THE STUDY
This research work will help convey the needed
knowledge on the chemical composition of African elemi
nuts. Also with this knowledge instead of treating the nut as
an agricultural waste and causing pollution with it, it can
instead serve as a raw material for industrial and domestic
use, since it is readily available and cheaper than most
foreign raw material.

7. 7
1.4 SCOPE OF THE STUDY
The collection of the fresh fruit will be from Ekeonunwa
Market, Owerri, and Imo State.
The proximate analysis will be determined such as
(Crude fibre, ash content, carbohydrate, protein, moisture
content) using various methods.
GC-Ms (Gas Chromatography-Mass Spectrometer) will
be used for component separation. Chemical species
lionization and molecular weight measurement of the
chemical content.
IR (Infrared spectroscopy) will be used to determine
the respective functional group of the chemical component.
1.5 DEFINITION OF THE TERMS
1.5.1 PROXIMATE ANALYSIS
This is a partitioning of compounds in a feed, into six
categories based on the chemical properties of the

8. 8
compounds example: moisture, Ash, crude protein, crude
lipid, crude fibre and nitrogen-free extracts. It is used in the
analysis of biological, materials as a decomposition of a
human-consumable good into its major constituents.
1.5.2 BIOLOGICAL ACTIVE COMPOUNDS
They are bioactive chemical produced naturally by
plants, generally to help them thrive or thwart competitors,
predators or pathogens. In other words, they are chemicals
produced by plants

9. 9
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 INTRODUCTION
Tree nuts are dry fruits with one seed in which the
ovary wall becomes hard at maturity. Nuts are nutrient
dense foods with complex matrices rich in unsaturated fatty
acid and other bioactive compounds; such as high quality
vegetable oil, protein, fiber, minerals, vitamin, tocopherols,
phytosterols and phenolic compounds. By virtue of their
unique compositions, nuts are likely to beneficially affect
heath outcomes [2].
Nuts and seeds have been a regular constituent of
humankind’s diet since pre-agricultural times. Epidemiologic
studies have associated nuts consumption with a reduced
evidence of coronary heart disease and gallstones in both
genders and diabetes in women [6].

10. 10
Constant intake of nuts has a cholesterol lowering
effect, even in the context of healthy diet and there is
emerging evidence of beneficial effects on oxidative stress
inflammation and vascular reactivity. Thus, it is clear that
nuts have a beneficial impact on many cardiovascular risk
factors. Nuts are nutrient rich foods with wide ranging
cardiovascular into healthy diets [2].
Nuts are one of the natural plant foods richest in g=fat
and vegetable oil, the fatty acid composition of nut is
beneficial because the saturated fatty acid (SFA) content is
low and nearly half of the total fat content is made up of
unsaturated fatty acid (PUFA). It must be known that they
are whole food with the highest content in all edible plants.
Nuts contain antioxidant located at the soft outer skin or
pellicle and 50% or more of them are lost when the skin is
removed. Contrary to popular expectation due to high
energy density of nuts, evidence from both clinical trials and
epidemiological studies suggests that their regular

11. 11
consumption neither contribute to obesity nor increases the
risk of developing diabetes and may even help in weight loss
[6].
While most people are aware that seeds and nuts are
beneficial for your health, people still tend to pass them over
quite often as part of their regular diet due to ignorant of
their health benefit. The exploitation of several under-
utilized wild fruits and oilseeds as source of vegetable
protein, fats and vitamin C to augment supplies, nut
commonly known as African elemi [5].
African elemi is a plant that can be described as a
multipurpose economic plant. The different part of the plant
such as the leaves, roots, barks, fruits and nut have been
used variously as medicine, food, ornaments and fuel [3].
Canarium schweinfurthii has been categorized as one of
the plant species that is yet to be maximally identified and
utilized. It was also described as one of the lesser-known
seeds with respect to underutilized wild fruits and oil seeds.

12. 12
The nutritional potential and chemical compositions of the
fruit pulp and the endosperm of African elemi have been
recorded over the years. Proximate analysis of the nut oil
revealed it to be a good source of most essential mineral
such as sodium, magnesium and potassium [7].
The phytochemical screening of the seed shows the
present of active compounds like tannins, Balsams, Cardiac
glycosides, Phenols and flavonoids. It has been proved that
fruit pulp oil extract and the kernel oil extract could be used
for chemoprevention of cancers and other oxidative
damage-induced diseases [8].
The whole seeds and flesh of African elemi have been
used as medicinal remedies, as a source of vitamin C and as
flavor in snacks and non-alcoholic beverages. The seed
kernel is oily and contains several fatty acids including oleic,
linoleic, stearic and Palmitic [5].
The pulp oil is largely made up of saturated fatty acid
and is less viscous than the seed oil. The general methods

13. 13
employed in obtaining fats and oil from the nut is pressing,
solvent extraction and rendering [4].
2.2 TRADITIONAL USES OF AFRICAN ELEMI
Canarium schweinfurthii has been used traditionally, for
long time, to treat various ailments of the human body in
many countries of Africa. The root, bark, fruit, seed, leaf,
flower, gum and resin are extensively used in traditional
medicine by people of rural areas to manage health
problems or as source of their food. The whole plant
decoction is used as a treatment against cardiovascular
condition, fever, aches, anemia, pulmonary infections,
urinary infection and sexually transmitted infection [9].
The stem bark decoction is used as a remedy for round
worm, colic, pains after child birth, gale and dysentery. The
plant’s resin is burned and its smoke is supposed to ward off
evil spirit an act practiced in Cameroon. The seed is burned
(3 or 4 seeds) the live coal is soaked in a cup of drinkable

14. 14
water, after 5 minutes approximately, the filtrate is drink to
treat sore throat [10].
The oil has been reported to have medicinal value such
as in treatment of hot water and fire burn, wounds and for
application to circumcision cuts and umbilical cord cut and
orally administered to victims of snakebite. It is reported
also to be used as a worm expeller and for teething in
children and ulcer treatment. Furthermore, it is locally
applied as a lubricant for hairdo and pomade [7].
2.3 PHYTOCONSTITUENTS OF AFRICAN ELEMI
Several scientific researchers have been aimed out on
African elemi, in order to determine its chemical
composition. The phytochemical screening of the plant
revealed the present of chemical active compounds in all its
part [8].
From the leaf: saponins, tannins, cardiac glycoside,
steroids, saponins, lipids and flavonoid; from resin:

15. 15
Triterpenoic acid; from the bark: triterpenes, steroid,
saponins, lipids and glycosides; from the seed: Tannins,
balsams, cardiac glycosides, phenols and flavonoids [11].
The present of flavonoid, which serves as potent water-
soluble super antioxidants and free radical scavenger;
makes African elemi helpful to prevent oxidative cell damage
have strong anticancer activity and protect against all stages
of carcinogens. In addition, flavonoid lowers the risk of heart
disease and inflammation [12].
The present of alkaloids and their synthetic derivatives
in the plant makes it useful in medicine for the production of
analgesic and bacterial effects, antihypertensive, anti-
malarial, anti-arrhythmic and anti-cancer drugs [13].
Tannin rich medicinal plants are used to heal a lot of
unless; such as leucorrhoea, rhinorrhea and diarrhea. Tannin
has recently gained medical interest most recently, because
of the high prevalence of deadly ailments such as AIDs and
numerous cancers. In the dyestuff industry, tannins are

16. 16
useful as caustics for dye and ink production. In addition, in
the food industry, tannins have proved usefulness in the
purification of wine, bear and fruit juices and as coagulants
in rubber production [14].
Saponins are responsible for antimicrobial, antifungal,
anti-inflammatory, anti-yeast and antidote activities. The
function of saponins in plants generally serves as anti-
feedant and to protect the plant against microbes and fungi.
Phenols have been extensively researched as disease
preventives. Steroids are antioxidants in vitro, and have a
link with reproduction in human [15].
2.4 PHARMACOLOGICAL PROFILE OF AFRICAN ELEMI
Scientific investigation on Canarium Schweinfurthii
indicates that it posse’s tremendous pharmacological and
nutritional values which support its various traditional uses
for the management of health problems.

17. 17
ANTIMALARIA: A study on the anti-plasmodia activity
against chloroquie-resistant plasmodium flaciparum strain of
some the documented plants using the practice lactate
dehydrogenase. Canarium schweinfurthii 80% ethanol crude
extract caused a percentage growth inhibition rate of 61.94
on plasmodium falciparum Dd2 strain. It was concluded that
this plant extract is one of the most active against
plasmodium falciparum.
ANTI-CANCER ACTIVITY: It was proved that fruit
mesocrap oil extract and seed kernel oil extract of African
elemi might be used for chemoprevention of cancers and
other oxidative damage-included diseases.
OTHER ACTIVITIES: African elemi have been investigated
and lots of researchers documented on a lots of
pharmacological activities including antioxidant,
antimicrobial and anti-bacterial, anti-diabetic, analegesic and
nephroprotective activities, all these activities are due the

18. 18
present of bioactive compound in Canarium Schweinfurthii
[8]
.
2.5 GROWTH PROMOTING ACTIVITY
The charcoal from the seed of African elemi seeds was used
as a substitute for antibiotics in broiler diets to promote
growth. After the observation and experiment, the main
result revealed that feed intake and carcass yield were not
affected by dietary treatments throughout the experiment.
Antiobiotics significantly increased live body weight gain as
compared to basal diet and charcoal treatment [4]
.
2.6 TERMITICIDAL ACTIVITY OF AFRICAN ELEMI
It has significantly demonstrated that the essential oil from
African elemi is potent termiticide. The oil consist mostly
96% of monotropenes. When the individual terpense were
treated, they showed high termiticide potential [8].
2.7 INDUSTRIAL USES OF AFRICAN ELEMI

19. 19
The oil African elemi is mainly unsaturated fatty acid, mono-
saturated fatty acid and polyunsaturated fatty acid, the oil
being a drying oil makes it ideal for paint production, thus
useful for paint producing industries. Being unsaturated oil,
it can be used for the production of soft soap producing
industries. It can be used for lubricant for hair and in the
production of pomade. It is recommended for use as
vegetable oil for cooking and for those with cardiovascular
disease because it is low in FFA and high in protein, vitamin,
minerals and other active compounds good for health [5].
2.8 HEALTH BENEFIT OF NUTS
2.8.1 IMPROVED IMMUNITY
Zinc and Selenium may be the most important immune
boosters, both of these mineral play a crucial role in keeping
the immune system healthy and strong; yet many are
deficient in these minerals. Selenium is considered a trace

20. 20
mineral, and is not found in a huge number of foods, but it
is found in many varieties of food seeds and nuts.
Furthermore, the antioxidants found in many nuts at as
immune system boosters, along with omega-3 fatty acids,
which can reduce inflammation and lower the strain on the
body’s defense. Pumpkin seeds are particularly high in zinc
and Selenium, as well as omega-3s and other carotenoids,
making these an excellent choice for bulking up body
defense.
2.8.2 OPTIMIZE DIGESTION
Almost all seeds and nuts provide a significant level of
dietary fibre, which can have a myriad of effects on the
health. Dietary fiber is primarily associated digestion, as it
can also help to stimulate associated digestion, as it can also
help to stimulate peristaltic motion, and the movement of
the food through the gut. It can also help to improve the
nutrients uptake efficiency of food. Dietary fiber is also

21. 21
important for regulating diabetes and lowering cholesterol
levels.
2.8.3 PROTECT HEART HEALTH
The majority of seeds and nuts contain omega-3 fatty acid.
Which are the good form of cholesterol. By improving the
cholesterol balance of the body, the body can significantly
reduce inflammation of the body and blood vessels and
lower the chances of developing atherosclerosis. This buildup
of plaque in the arteries and vein can greatly increase the
chances of a heart attack and stroke. Furthermore, the
amino acids and the photochemical content of seeds are
known to prevent vascular disease and improve the health
condition of the heart.
2.8.4 STRENGTHEN BONE
All seeds and nuts contain levels of key minerals that the
body need, including phosphorous, calcium, selenium and
zinc.

22. 22
While the levels may vary, one can sure to get a healthy
dose of minerals when a handful of nut is consumed. This
will help prevent age-related diseases like osteoporosis and
osteoarthritis, by ensuring that the body mineral density
stays at a normal level, even as one get older. Seeds and
nuts can also protect the health status of the teeth,
something that many people overlook.
2.8.5 PREVENT CHRONIC DISEASE
Most people do not associate seeds and nuts with
antioxidants but in fact, there important dietary staples
posses an impressive amount of phytochemicals, phenolic
acids, lingams, omega-3s, vitamins and organic acids that
act as antioxidants within the body. By eliminating free
radicals, these nutrients found in such diverse quantities in
seeds and nuts can prevent oxidative stress and the onset of
chronic disease. Preventing the mutation of healthy cells,
which ensures the smooth running of the body system and
greatly reduce the chance of developing cancer. Many seeds

23. 23
and nuts, such as almonds and sunflower seeds, have shown
anti-tumor properties when neaten regularly.
2.8.6 STIMULATE GROWTH AND DEVELOPMENT
Seeds and nuts contain a wealth of amino acids and plant
proteins, both of which are essential for growth and
development. Proteins and their building blocks, to create
animal protein that our body requires for metabolism
functions, muscles growth, bone development and cognitive
improvement. Without a healthy stream of protein, one
would be unable to function. Seeds and nuts are some of the
most compact forms of protein that can be added to the
daily diet.
2.8.7 LOWER DIABETES RISK
One of the unsung benefits of dietary fibre is the impact it
can have bon diabetes. By regulating the levels of insulin
and glucose in the body, by regulating digestive speed,
seeds and nuts can prevent the spikes and drops in blood

24. 24
sugar that are so characteristic of diabetes. Also,
inflammation has been directly linked to increase risk of
diabetics, but the omega-3 fatty acid found in most seeds
and nuts can control this inflammation and lower diabetes
risk.
2.8.8 COGNITIVE ACTIVITY
Omega-3 fatty acid have been linked to the stimulation of
rain function and cognition, making seeds and nuts
impressive brain boosters as well. Omega-3 can reduce
inflammation, which can also effect the capillaries and blood
vessels in the brain, so when that inflammation and
oxidative stress is gone, blood flow can return to those area.
An oxygenated brain is a brain that can concentrate, retain
knowledge and recall for a long time.
2.8.9 REDUCE INFLAMMATION
As mentioned, many seeds and nuts are able to reduce
inflammation throughout the body due to the effect of

25. 25
omega-3 fatty acids, but this can be achieved through
vitamins and minerals, which are high supply in nuts and
seeds.
2.8.10 LOWER ANXIETY
Some seeds and nuts have the ability to affect the
neurotransmitters in the brain, and balance the hormones in
the body. Cashews, for instance, are excellent source of
tryptophan, which can soothe your mind with serotonin,
thereby eliminating stress hormones from the body and
regulating mood.

26. 26
CHAPTER THREE
3.0 EXPERIMENTAL DESIGN
3.1 MATERIALS
African elemi nuts.
3.1.1 REAGENTS
H2SO4
NaOH
Petroleum ether
Selenium catalyst tablet
Buric acid
Mixed indicator
EDTA
3.1.2 APPARATUS/EQUIPMENT
Fume cupboard
Digestion flask

27. 27
Water condenser
Porous paper
Thimble
Extraction flask
Soxhlet Reflux flask
Muslim cloth
Moisture can
Oven
Desiccator
Porcelain Crucible
Measuring cylinder
Weighing balance
Muffle furnace
Volumetric flask
Kjeldahl distillation apparatus

28. 28
3.2 SAMPLE COLLECTION.
The raw fruit was gotten from Ekeonunwa market Owerri,
Imo state.
3.3 METHODS
3.3.1 SAMPLE PREPARATION
The collected raw fruits will be washed and a knife will be
used to peel off the pulp. The hard shell will be cracked to
separate the nut from the shell. The nuts was dried in a
laboratory oven at a temperature of 75°C. Afterwards the
sample was left in a cool dry place until it was ground with
an electric blender, into a fine particles.
3.3.2 PROXIMATE ANALYSIS
1. DETERMINATION OF MOISTURE CONTENT
This was done using AOAC 2000 method. 10g of the
sample was poured into a previously weighed moisture can.
The sample in the can was dried in an oven at 105°C for 3
hours. It was cooled in a desiccator and weighed. It was

29. 29
returned to the oven for further drying after which it was left
to cool and weighed repeatedly at an hour intervals until a
constant weight was obtained.
The weight of the moisture loss was calculated as a
percentage of weight of sample analyzed. It was given by
the expression below.
% moisture content = 100 ×
𝑤2−𝑤3
𝑤1
Where;
W1 = weight of sample
W2= weight of moisture can + sample before drying
W3= weight of moisture can + sample after drying
2. DETERMINATION OF ASH CONTENT
This was done by furnace incineration AOAC 2000
method. 3g of processed sample was poured into previously
weighted porcelain crucible. The sample was burnt to ashes
in a muffle furnace at When it was completely ashed ,it

30. 30
was cooled in a desiccator and weighted . The weight of
the ash was expressed in percentage of weight of sample
analyzed as show below.
% ash content = 100
𝑤2−𝑤3
𝑤1
Where;
W1= weight of sample
W2= weight of crucible + sample before ashing
W3= weight of sample + ash
3. DETERMINTION OF CRUDE FIBRE CONTENT
This was done by the AOAC 2000 method. 3g of the
processed sample was boiled in 15mls of 1.25% H2SO4
solution for 30minutes under reflux. The boiled sample was
washed in several portion of hot water using a two folds of
muslin cloth to trap the particles which were returned back
to the flask and boiled again in 150mls of 1.25% NaOH for
another 30 minutes under the same condition.
After washing in several portion of hot water , the

31. 31
sample was allowed to drain dry before being transferred
to a weighed crucible where it was drained in an oven at
105°C to a constant weight, it was burnt to ashed in a
muffle furnace. The weight of fibre was calculated as a
percentage of weight of sample analyzed ,it was given by
the expression below.
% crude fiber = 100 ×
𝑤2−𝑤3
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒
Where;
W2= weight of crucible + sample after boiling, washing and
drying
W3= weight of crucible + sample as ash
4. DETERMINATOIN OF FAT CONTENT
The solvent extraction AOAC 2000 method was used
.3g of the processed sample was wrapped in a porous paper
(Whitman filter paper and put in a thimble was placed in a
soxhlet reflux

32. 32
flask and mounted in a weighed extraction flask containing
200mls of petroleum ether. The upper end of the reflux
flask was connected to a water condenser.
The solvent (petroleum ether) was heated. It boiled,
vaporized and condensed into the reflux flask . Soon the
sample in the thimble was covered with the solvent which
extracted the fat. The sample remained in connect with the
solvent until the reflux flask filled up and siphoned over,
carrying its oil extract down to the boiling flask .
This process was allowed to go on repeatedly for 4hours
before the defatted sample was removed, the sample
recovered and the oil extracted was left in the flask. The
flask containing the oil extract was of drained in the over at
60°c for 30minutes (to remove the residual solvent) cooled
in a desiccator and weighed. By difference, the weight all of
fat extract was determined and expressed as a percentage
of the weight of the analyzed sample and is given by the
expression below.

33. 33
% fat = 100 ×
𝑤2−𝑤1
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓𝑠𝑎𝑚𝑝𝑙𝑒
Where;
W1 = weight of empty extraction flask
W2 = weight of extraction flask + fat extract
5. DETERMINATION OF PROTEIN CONTENT
This was done by the kjeldahl method. The total N2 was
determined and multiplied with factor 6.25 to obtain the
protein content. Its 1.0g of processed sample was mixed
with 10mls of concentrated of H2S04 in a digestion flask. A
tablet of selenium catalyst was added to it before it was
heated in a fume cupboard until a clear solution ….obtained
(i.e. the digest) which was diluted to 100mls in a volumetric
flask.
10mls of the digest was mixed with equal volume of 45%
NAOH solution in a kjeldahl distillation apparatus. The
mixture was distilled into 10mls of 4% buric acid containing
3 drops of mixed indicator bromoseressol green/ methyl red.

34. 34
A total of 50mls of distillates was collected and titrated
against 0.02N from green to deep red end point. The N2
content and hence the protein contents was calculated.
Using the formula below.
% protein = % N2 × 6.25
% N2 = (
100
𝑊
×
𝑁×14
1000
×
𝑉𝑡
𝑉𝑎
) T.B
Where;
w = weight of sample
N = Normality of titrant (0.02 H2SO4)
Vt = total digest volume (100mls)
Va = Volume of digest analyzed (10mls)
T = Titre value of sample
B = Titre value of blank

35. 35
6. DETERMINATION OF CARBOHYDRATE CONTENT
The value of carbohydrate was gotten by difference
method. Using the formula shown below.
% carbohydrate = 100 – %( protein + fat + crude fibre +
ash + moisture) content.

36. 36
CHAPTER FOUR
RESULT AND DISCUSSION
4.0 RESULTS
TABLE 1: Proximate Analysis Results
S/NO Components 1st
result
(%)
2nd
results
(%)
Mean
result
(%)
Final
result
(%)
1 %Crude fibre 2.92 2.76 5.68 2.84
2 %Fat content 30.60 30.24 60.84 30.42
3 %Moisture
content
28.78 28.80 57.58 28.79
4 %Ash content 3.42 3.40 6.82 3.41
5 %Crude
protein
8.49 8.31 16.80 8.40
6 %Carbohydra
te content
25.79 26.49 52.28 26.14

37. 37
TABLE 2: GC-MS Result

38. 38
EXPLANATION TO TABLE 2
Pe
ak
Reten
Time
(Mins
)
Compound
Name
Molecu
lar
weight
Molecu
lar
formul
ar
Nature Biologi
cal
activity
%
Weight
2 7.933 -methyl
undecanoic
acid
200 C12H24O
2
Carbox
ylic acid
Antifung
al
8.14%
6 14.54
2
1-Octanol 186 C12H26O Alcohol Organic
Solvent
and
Surfacta
nt
2.71%
6 ,, Pentafluoro
propionic
acid
346 C16H27F
5O2
Ester Organic
Catalyst
6 ,, Octadecand
e
296 C20H40O Ester Antioxid
ant

39. 39
6 ,, 1-Heptanol 158 C10H22O Alcohol Antimicr
obial
9 15.57
5
Cyclopropan
eoctanoic
acid
282 C18H34O
2
Ester 0.17%
13 18.27
5
Hexadecano
ic acid
691 C37H74N
O8P
Ester Antialler
gic
4.75%
13 ,, 1-Decanol 186 C12H26O Alcohol
15 19.05
8
Trans-2-
pinanol
154 C10H18O Alcohol Flavouri
ng
15 ,, Bicyclo
[3.1.0]
hexan-3-ol
154 C10H18O Isothyl 0.85%
15 ,, Bicyclo
[3.1.1]
heptane -
2,3-diol
170 C10H18O Ester Antioxid
ant

40. 40
15 ,, 13-
Tetradece-
11-yn-1-ol
208 C14H24O Alcohol Antimicr
obial
15 ,, Hexanoic
acid
198 C12H22O
2
Ester Recepto
r
inhibitor
16 19.75
0
9,12-
Octadecadie
noic acid
280 C18H32O
2
Acid Fatty
Acid
2.03%
16 ,, -9-
Tetradecen-
1-ol
212 C14H28O
2
Alcohol Anti-
microbia
l
16 ,, 13-
Oxabicyclo
[10.1.0]
tridecane
182 C14H22O Epoxide Antioxid
ant
16 ,, 2- 266 C14H34O Alcohol Anti-

41. 41
Octylcloprop
rene-1-
heptanol
fungi
16 ,, E-87-
Tetradecano
l
212 C14H28O Alcohol Antioxid
ant
17 19.90
0
Octadecane 296 C20H40O Ether Adsorbe
nt and
absorbe
nt
0.51%
17 ,, 1-Eicosonol 298 C20H42O
2
Alcohol lubrican
t
17 ,, 9-
Octadecenoi
c acid
366 C24H46O
2
Acid Antioxid
ants
17 ,, Hexadecano
ic acid
330 C19H38O
4
Ester Antimicr
obial

42. 42
17 ,, 1-
Nonadecano
l
284 C19H40O
2
Ester Antifung
al
18 21.53
3
Tetradecano
ic acid
256 C16H32O
3
Ester Fatty
acid
1.19%
20 22.53
3
Octadecanoi
c acid
312 C19H36O
3
Ester Antimicr
obial
20 ,, Heptadecan
e acid
352 C25H52 Alkane Anti-
bacteria
1.02%
20 ,, Hexadecano
ic acid
284 C17H32O
3
Ester Anti-
allergic
and
Anti-
bacterial
20 ,, Nonadecane 282 C20H42 Alkane Anti-
mutage
nic and

43. 43
TABLE 3: Infrared spectroscopy Result
Antifung
al
20 ,, Heptadecan
e
282 C20H42 Alkane Antitum
or and
Anti-
fungal

44. 44
EXPLANATION TO TABLE 3
Range Functional
Group
Possible peak
Assignment
Intensity
667.2 Alkynes C-H bending Strong
728.1 Alkane CH2 rocking Weak
1021.3 Phenols and
Alcohols
C-O Stretching Strong
1155.5 Phosphorous P=O Stretching Strong
1095.8 Aldehydes
and Ketones
C-C-C bending Medium
1230.0 Amines C-N Stretching Medium
1289.7 Carboxylic
Acids
Derivates
O-C stretching Strong
1375.4 Sulphur
compounds
S=O Stretching Strong
1435.0 Carboxylic
Acids and
C-O-H bending Medium

45. 45
Derivates
1535.7 Amines N-H of 20
amides
Weak
1606.5 Amines N-H of 10
amides
Weak
1707.1 Aldehyde and
Ketones
C=O Stretching
saturated
ketone
Strong
1744.4 Aldehyde and
Ketones
Cyclopentanone
C=O
Strong
2091.0 Alkynes C=Stretching Variable
2851.4 Alkanes CH3, CH2 and
CH stretching
Strong
2918.5 Alkane CH3, CH2 and
CH stretching
Strong
3011.7 Alkenes +C-H & = CH2
stretching
Medium
3276.3 Carboxylic O-H stretching strong

46. 46
Acids and
derivatives
4.1 DISCUSSION
The results of the proximate analysis of African elemi
nut are shown in table 1 above. The results show the %
moisture, ash, crude fibre, crude protein, fat and
carbohydrate content of the nut % (28.78, 8.98, 5.81, 8.05,
29.99 and 18.40) respectively.
The mean moisture content of the seed 28.79% is
higher than that of the cashew nut of 5.52% and that of
walnut of 11.01%. The high moisture content shows that the
nut has a low shelf life. The important of moisture in the
body cannot be overstated. It acts as a dissolving medium
for substrate, transport materials and regulate temperature
[17]
.
The mean crude fibre value of the nut of 2.84% is
comparable to that of cashew, cowpea and kidney beans of

47. 47
3.11%, 2.68% and 2.10% respectively. Crude fibre helps in
maintenance of normal peristaltic movement of the intestine
tract hence; diet containing low fibre can cause constipation
and eventually lead to colon disease, piles, cancer and
appendices. Therefore, in as much as it is good for the
health it is not good when eaten in excess [18]
.
The mean ash content of the seed 3.42% is comparable
to that of cashew nuts, sesame nut, African nut meg, pearl
millet and quinoa which are in the range of 1.5-3.5%. The
ash content of a biological material is an analytical term,
which refers to the inorganic residue that remains after the
organic matter is burnt away. The important of ash content
is that it gives the idea of the amount of mineral element
present in the sample while the organic matter gives the
of protein, lipid, carbohydrates and nucleic acids. The level
of its ash content shows it to be a suitable option for animal
feed and a good source of mineral [5]
.

48. 48
The crude protein of 8.49% is low when compared to
protein rich food rich foods such as soybeans, cowpea,
pigeon peas, melon, and pumpkin and gourd seed ranging
from 23.1%-33.0%. Aside contributing to diets, the relative
impact of protein in the body system should not be over
looked. As chemical compounds, they repair and replace
worn out cells, from structural and globular materials that
holds the body, form blood and boost immune system [17].
It can evaluated from this study that the protein
content of the nut cannot supply the daily intake of protein
recommended for children 23.0-36.0g [18]
.
The mean fat content of the nut of 30.42% is lower
than that of cashew nut of 42.9% but higher than that of the
African elemi pulp of 25.62%. Fat helps to increase the feel
of food in the mouth. It is also important in food because it
promotes fat-soluble vitamin absorption; it is a high-energy
nutrient and does not add to the bulk of diet [19]
.

49. 49
The mean carbohydrate content of the nut is 26.14%. This
result indicates that African elemi nut is a rich source of
energy and capable of supplying the daily energy
requirements of the body [20]
.
Table 2 above shows that the nut contains a lot of bio active
compounds such as alcohol, ester, ethers, alkanes, acids,
fatty acids and thujane which makes the nut very useful for
industries in the production of antioxidant drugs for
pharmacological industries, antimicrobial, antifungi,
antibacterial for disinfectant industries. And flavoring
compounds for perfume industries and fatty acids for
vegetable oil industries.
Table 3 above shows prove that the nut contains a lot of the
compound seen in table two, like the presence of (O-H)
alcohol group, the presence of (CH3, CH2, CH) alkane group
shows the presence of alkane, the present of (N-H) group
shows the presence of Amine compound and the presence of

50. 50
(C=O) shows the presence of carboxylic compounds and
their derivatives in the nut.
Therefore, the compounds identified from the GC-MS
characterization where proven to be presence in the nut by
the IR spectroscopy structure elucidation.

51. 51
CHAPTER FIVE
5.1 CONCLUTION
After the experiment and result, it was concluded that
African elemi nut contains the entire proximate component
in different proportion. In addition, it is rich in mineral and
active biological compounds that are useful for industrial,
pharmacological and domestic use.
5.2 RECOMMENDATION
African elemi nut can be recommended for the
production of drugs, catalyst and inhibitors due to the
present of active biological compounds. Its oil is
recommended for paint industry because it’s mainly made
up of drying oil. In addition, it’s recommended as lubricants
and moisturizer for hair crème and pomade. It is
recommended for the production of edible vegetable oil due
to the higher percentage of unsaturated oil.

52. 52
REFERENCES
1. Agwanande, A.W, Tatsdjieu, N.L., Sameza, M.L.
Tchinda, S.E and Jazet, D.P. (2014). Antifungal
acitivities against some Aspergillus species of the
Essential oils of Camarium Scheinfurthii and Aucomea
Klaineana growing in Cameroon. Internatiomal Journal
Curr Microbiol Applie Science, 3 (5) : 691-701.
2. Atawodi, S.E. (2010). Polyphenol composition and in
vitro antioxidant potential of Nigeria Canarium
Schweinfurthii oil. Advance Biology Research Journal, 4
(6) : 314-322.
3. Bruce, C.D. and Benedicta, N.N. (2003). The lipid and
fatty acid profile of the fruit of Canarium Schweinfurthii.
South African journal of science, 5(2): 319-325.
4. Damien, S.T., Koto-te-Njuwa, N., Lengbiye, E.M.,
Dorothee, D.T, Bienvenu, M.M. and Jeff, B.I. (2016).
Chemical composition and bioactivity of Canarium

53. 53
schweinfurthii stem bark extracts. Journal of
pharmacognosy and phytochemistry, 5(4): 181-187.
5. Dawanga, S.N., Danahap, T.S., Makvereng, S.S. and
Nyam, M.A. (2016). Preliminary survey of the
indigenous knowledge of Canarium schweinfurthii, in
some parts of plateau state, Nigeria. IORS Journal of
Pharmacy and Biological sciences, 11(3): 76-82.
6. Emilio, R.G. (2016). Health benefits of seeds and nuts.
National center for Biotechnology Information, U.S.
National Library of Medicine, 16 (4): 32-36.
7. Kana, J.R., Defang, F.H., Tchegne, B.D. and Kana, Y.
(2012) growth promoting effect of Charcoal from seeds
of canarium Schweinfurthii as substitute for antibiotic in
boiler diets. Livest Research Rural Development, 24
(8): 1-8.
8. Laura, R.G. (2010). Properties and Health benefits of
nuts. African Journal of Health Science, 2 (7) : 22-23.

54. 54
9. Maduelosi, N.J. and Angaye, S.S (2015).
Characterization of African elemi. (IJARCS)
International journal of advance research in chemical
science, 2(11): 34-36.
10. Mohammed, M.A., Babagana, G., Bitrus, k. and
Shettima, A.K. (2015). Soxhlet extraction and
characterization of oil from Canarium schweinfurthii
fruits for domestic use. Applied research journal, 1(2):
41-45.
11. Morgana, R. and Wiart, C. (2011). Canarium. L. A
phytochemical and pharmacological review. Journal of
Pharmacological Research, 4(8): 2482-2489.
12. Nagawa C., Bohmdorfer, S. and Rosenau, T. (2015)
Chemical composition and anti-termitic activity of
essential oil from Canarium Schweinfurthii. Industrial
Crops and Production Journal, 71 (15) 75-79.
13. Ogungbene, H.N. and Afolayam, M.F. (2015).
Physiological and Chemical characterization of roasted

55. 55
cashew nut. International journal of food science and
nutrition Engineering, 5 (1): 1-7.
14. Okoli, B.J., Ayo, R.G., Habila, J.D., Ndakwe, G.I. and
Jummail, A.I. 2015). Inhibiton of Methicilin Resistance
Staphfurthii Extracts. Scholars Acedemic Journal
Bioscience, 3 (5) : 413-420.
15. Okullo, J.B., Omujal, F., Bigirimana, C. Isubikalu, P.
Malinga, M. and Obaa, B.B. (2014). Etho-Medicinal uses
of selected Indigenous fruit trees from the lake Victoria
Basin Districts in Uganda. Journal Medicinal Plant
Studies, 2 (1) : 78 – 88.
16. Olawale, S.A. (2014). Industrial properties of oil of
African elemi fruit. JOMAR, 8(1 and 2):42-49.
17. Olivier, T.T., Armel, J.S. and Francis. N.T. (2016). A
review on traditional uses, phytochemical composition
and pharmacological profile of Canarium schweinfurthii.
Nature and science journal, 14(11): 17-22.

56. 56
18. Omodamiro, O.D., Jimih, MOA. And Ewa, I.C. (2016)
Hepatoprotective and haemopoeitic activity of ethanol
extracted of Persea Americana seed in Paracetamol
induced toxicity in wistar albino rat. International
Journal of Pharmacological research, 5 (3) : 149 -165.
19. Omosule, V.S., Ibrahim, A.T., Oloye, D.J Agbaje, R.
and Jude, O.B. (2009). Proximate and Mineral
Composition of Roasted and defatted Cashew Nut flour.
Pakistan Journal of nutrition, 8 (3): 1649 – 1651.
20. Ramadhani, N.S., Zofou, D., Moshi, M.J., Erasto, P.
Ngemenya, M.N. and Madimba, P.J. (2015).
Ethnobotanical Survey and in Vitro anti plamodial
activity medicinal plants used to treat malaria in Kagera
and Lindi regions, Tanzania. Journal of Medicinal Plants
Reseach, (6) : 179 – 192.
21. Uzama, D.m Bwai, D.M., Oguntokun, Y.O. and Olutayo,
O.O. (2012). Antioxidant and Phytochemicals of hexane
and ethanolic extract of Camarium Schweinfurthu.
Asian Journal of Pharm Bio Research, 2 (3) : 188 -190.

57. 57
APPENDIX
CRUDE FIBRE
1st
Result
% crude fibre =
100
1
x
w2 – w3
weight of sample
W2 = 26.845g
W3 = 26.699g
Weight of sample = 5g
% fibre =
100
1
x
26.845− 26.699
5
=
0.146
5
× 100
= 0.0292 × 100
= 3.42%
2nd
Result
% crude fibre =
100
1
x
26.084 – 25.946
5
W2 = 26.084

58. 58
W3 = 25.946
Weight of sample = 5
=
100
1
x
0.138
5
= 100 x 0.0276
% fibre = 2.76%
Mean fibre =
1st result of 2nd result
2
Mean fibre value =
2.92+ 2.76
2
=
5.68
2
= 2.84%
CRUDE FAT
% Fat =
100
1
x
w2 – w1
weight of sample
1st
Result
W1 = 84.603g
W2 = 85.215g
Weight of sample = 5g
% Fat =
100
1
x
85.215− 84.603
5
=
100
1
x
1.53
5

59. 59
= 100 x 0.306
% Fat = 30.60
2nd
Result
% Fat =
100
1
x
w2−w1
Weight of sample
W2 = 84.302g
W1 = 82.790g
Weight of sample = 5g
=
100
1
x
84.302−82.790
5
=
100
1
x
1.512
5
= 100 x 0.3024
% fat = 30.24%
Mean % fat =
30.60+30.24
2
Mean fat value =
60.84
2
= 30.42%
MOISTURE CONTENT
% Moisture Content =
100
1
x
w2 – w3
w1
1st
Result

60. 60
W1 = 5g
W2 = 32.853g
W3 = 31.414g
=
100
1
x
32.853 – 31.414
5
=
100
1
x
1.439
5
= 100 x 0.2878
% Moisture = 28.78%
2nd
Result
W1 = 5g
W2 = 33.011g
W3 = 31.571g
% Moisture =
100
1
x
w2−w3
w1
=
100
1
x
33.011 −31.571
5
=
100
1
x
1.44
5
= 100 x 0.288
% Moisture = 28.80%
Mean % Moisture =
1st result +2nd result
2

61. 61
Mean fat value =
28.78 + 28.80
2
=
57.58
2
% moisture content = 28.79%
ASH CONTENT
% Ash Content =
100
1
x
w2 – w3
weight of sample
1st
Result
Weight of sample = 2g
W2 = 18.384g
W3 = 18.316g
=
100
1
x
18.384 – 18.316
2
=
100
1
x
0.0684
2
= 100 x 0.0342
% Moisture = 3.42%
2nd
Result
Weight of sample = 2g
W2 = 18.378g

62. 62
W3 = 18.310g
% Ash =
100
1
x
18.378 – 18.310
2
=
100
1
x
0.0680
2
= 100 x 0.034
% Ash = 3.40%
Mean Ash content =
1st result +2nd result
2
Mean Ash value =
3.42+3.40
2
=
6.82
2
% ash content = 3.41%
PROTEIN CONTENT
% protein = % N2 x 6.25
% N2 = (
100
W
x
0.1 ×14
1000
x
vt
va
)TB
= (
100
1
×
0.1 ×14
1000
×
100
10
) TB
= (100 x 0.0014 x 10) 0.97
% N2 = 1.358%
1st
of protein
% protein = % N2 x 6.25
= 1.358 x 6.25

63. 63
= 8.49%
2nd
% protein
% N2 = (
100
1
x
01 ×14
1000
x
100
10
) 0.95
= (3.051 x 0.0014 x 10) 0.95
% N2 = 1.4 x 0.95
% N2 = 1.33
2nd
% protein
% protein = % N2 x 6.25
= 1.33 x 6.25
% Protein = 8.31%
Total Carbohydrate
1st
result
% Carbohydrate = 100 – % (fibre + protein +
ash + moisture + fat) content
= 100 - % (2.84 + 8.40 +
3.42 + 28.78 + 30.60)
= 100 – 74.21%
% Carbohydrate = 25.79%.

64. 64
2nd
result
% Carbohydrate = 100 - % (fibre + protein +
ash + fat + moisture) content
100-% (2.76 + 8.31 + 3.40 + 30.24 + 28.80)
100 – 73.51
% Carbohydrate = 26.49%
Mean Carbohydrate content
Mean % Carbohydrate =
25.79+26.73
2
=
52.28
2
% Carbohydrate = 26.14%
GC–MS Percentage by Weight calculation
Peak Area =
1
2
h x w
=> h = High
w = Width
Percentage Peak % =
Individual peak
Total peak
x
100
1

65. 65
Calculations
Peak 1 =
1
2
h x w
h = 28mm
w = 2mm
=
1
2
x 28 x 2
= 56
=
56
2
= 28mm
Peak 2 =
1
2
h x w
h = 32mm
w = 3mm
=
1
2
x 32 x 3
= 96
=
96
2
= 48mm

66. 66
Peak 3 =
1
2
h x w
h = 60mm
w = 4mm
=
1
2
x 60 x 4
= 240mm
=
240
2
= 120mm
Peak 4 =
1
2
h x w
h = 3mm
w = 1mm
=
1
2
x 3 x 1
= 3mm
=
3
2
= 1.5mm
Peak 5 =
1
2
h x w
h = 53mm

67. 67
w = 2mm
=
1
2
x 53 x 2
= 106mm
=
106
2
= 53mm
Peak 6 =
1
2
h x w
h = 8mm
w = 4mm
=
1
2
x 8 x 4
= 32mm
=
32
2
= 16mm
Peak 7 =
1
2
h x w
h = 68mm
w = 4mm
=
1
2
x 68 x 4

68. 68
= 272mm
=
272
2
= 136mm
Peak 8 =
1
2
x h x w
h = 3mm
w = 1mm
=
1
2
x 3 x 1
= 3mm
=
3
2
= 1.5mm
Peak 9 =
1
2
x h x w
h = 2mm
w = 1mm
=
1
2
x 2 x 1
= 2mm
=
2
2

69. 69
= 1mm
Peak 10 =
1
2
x h x w
h = 4mm
w = 1mm
=
1
2
x 4 x 1
= 4mm
=
4
2
= 2mm
Peak 11 =
1
2
x h x w
h = 59mm
w = 2mm
=
1
2
x 59 x 2
= 118mm
=
118
2
= 59mm
Peak 12 =
1
2
x h x w

70. 70
h = 34mm
w = 3mm
=
1
2
x 34 x 3
= 102mm
=
102
2
= 51mm
Peak 13 =
1
2
x h x w
h = 28mm
w = 2mm
=
1
2
x 28 x 2
= 56mm
=
56
2
= 28mm
Peak 14 =
1
2
x h x w
h = 15mm
w = 1mm

71. 71
=
1
2
x 15 x 1
= 15mm
=
15
2
= 7.5mm
Peak 15 =
1
2
x h x w
h = 5mm
w = 2mm
=
1
2
x 5 x 2
= 10mm
=
10
2
= 5mm
Peak 16 =
1
2
x h x w
h = 12mm
w = 2mm
=
1
2
x 12 x 2
= 24mm

72. 72
=
24
2
= 12mm
Peak 17 =
1
2
x h x w
h = 6mm
w = 1mm
=
1
2
x 6 x 1
= 6mm
=
6
2
= 3mm
Peak 18 =
1
2
x h x w
h = 14mm
w = 1mm
=
1
2
x 14 x 1
= 14mm
=
14
2
= 7mm

73. 73
Peak 19 =
1
2
x h x w
h = 9mm
w = 1mm
=
1
2
x 9 x 1
= 9mm
=
9
2
= 4.5mm
Peak 20 =
1
2
x h x w
h = 3mm
w = 4mm
=
1
2
x 3 x 4
= 12mm
=
12
2
= 6mm
Total Peak = 590