Author(s)

Wilfred Sefah^1,2*, Lydia Sefah³, Pierre Horwitz², Mary C. Boyce²

¹Department of Food Technology, Kumasi Technical University (KsTU), Kumasi, Ghana.
²School of Science, Centre for Ecosystem Management, Edith Cowan University, Joondalup, Australia.
³Environment Department, Newmont Ghana Gold Ltd., Ahafo North, Ghana.

Seed or kernel cakes (meals) are by-products obtained after the oil has been extracted from plant seeds. Assessing the properties of seed cakes has, over the years, helped in finding an appropriate use for these seed by-products. This study sought to evaluate the protein content, total phenolic compounds (TPC), individual phenolic acids, and the phenolic profiles of Allanblackia parviflora seed and kernel cakes. Both seed and kernel cakes were bulk samples from different trees, representing their respective communities within three (3) ecological zones. The spatial variation of the seed and kernel cake characteristics was therefore evaluated. Protein content was determined by determining the total nitrogen percentage. TPC was determined using the Folin-Ciocalteau method. Individual phenolic acids were determined using both HPLC and LC-MS methods of analysis. The results obtained for kernel protein ranged from 7.8% to 11.4%, with a mean of 10.4%. The seed cake protein content ranged between 3.7% and 4.8%, with a mean of 4.3%. The total phenolic content (TPC) ranged from 35.6 - 61.1 mg GAE/g for kernel cake with a mean value of 53.3 mg GAE/g. Concerning seed cakes, TPC ranged from 22.9 - 44.8 mg GAE/g with a mean value of 35.7 mg GAE/g. Kernel protein and total phenolic content were higher than their respective seed cake protein and total phenolic content. The common individual phenolic acids used as standards were found not to be present in both seed and kernel cakes. However, two prominent peaks suspected to be phenolics appeared after our last standard had eluted. Results from this study suggest that Allanblackia parviflora kernel and seed cakes can be used to feed ruminants.

Allanblackia parviflora, Protein, Total Phenolics, Seed Cakes, Kernel Cakes, Spatial Variation, Ecological Zones

Sefah, W., Sefah, L., Horwitz, P. and Boyce, M.C. (2025) Characterization and Spatial Influence of Protein Content and Phytochemical Properties of Allanblackia parviflora Kernel and Seed Cakes from Ghana. Food and Nutrition Sciences, 16, 1652-1667. doi: 10.4236/fns.2025.1611096.