Extraction and Quality Evaluation of Raffia Palm (<i>Raffia hookeri</i>) and Ofo (<i>Detarium microcarpum</i>) Gums

Abstract

Extraction, purification and quality evaluation of raffia palm (Raffia hookeri) and ofo (Detarium microcarpum) gum extracts were carried out. Gum was extracted from both raffia palm exudate and ofo seed. The gums were respectively purified and analysed for functional properties, antinutrients and mineral contents of the gum samples. The mineral analysis of the gums revealed that magnesium contents of ofo and raffia gums were 7.94mg/100g and 9.37mg/100g respectively. Calcium contents were 16.03mg/100g and 101.40mg/100g for ofo and raffia respectively and they were significantly (p<0.05) different from each other. Iron content was 2.09mg/100g and 4.66mg/100g for ofo and raffia respectively. Potassium contents were 8.05mg/100g (ofo) and 5.06mg/100g (raffia) while sodium contents were 3.26mg/100g and 3.72mg/100g each for raffia and ofo gum. No significant (p>0.05) difference was observed between the bulk density for raffia (0.86g/ml) and ofo (0.84g/ml). Water absorption capacity of ofo gum was 65.23 water/100g while that of raffia gum was 68.64 water/100g. The oxalate contents were 2.11mg/100g and 2.6mg/100g for raffia and ofo gums respectively. Phytate concentration was 2.75 and 3.26% each for raffia and ofo and there was significant (p<0.05) difference between the samples. Saponin level was 1.44 and 1.84% for raffia and ofo respectively while alkaloid content was 0.93% and 1.05% each for raffia and ofo gum. Significant (p<0.05) difference was observed between the gums in terms of the antinutrients. The percentage gum yield from raffia exudates was 50% while that of ofo seed was 79%. The results proved that both ofo gum and raffia gum could be incorporated in food formulation if incorporated.