Nutmeg (Myristica fragrans) and African nutmeg (Monodora myristica) have faced several limitations in the past due to limited knowledge about their comparative chemical composition and nutritional properties. Accordingly, this research was designed to evaluate the chemical composition and nutritional profile of nutmeg and African nutmeg seeds, in addition to examining the physicochemical characteristics of the oils derived from them. Seed samples were obtained from a local market in Port Harcourt, Nigeria, and analysed using established standard methods to determine their nutritional constituents, chemical attributes, and oil quality parameters. Results showed that M. fragrans had a lower moisture content (7.770%) and a higher fat content (18.070%) than M. myristica (9.730% moisture; 14.100% fat). Phytochemical analysis revealed that seeds of M. myristica contained higher levels of saponins (8.183±0.099 mg/100g) and tannins (0.627±0.035 mg/100g), while those of M. fragrans were richer in flavonoids (7.510±0.086 mg/100g) and phytates (0.623±0.031 mg/100g), these compounds are associated with antioxidant activities. A higher seed oil yield was observed in M. fragrans (36.08%), while M. myristica yielded slightly less oil (32.47%). Chemical analyses indicated that the seed oil from M. myristica had higher iodine and peroxide values, whereas M. fragrans had a lower peroxide value and a relatively lower pH. Understanding these distinct profiles will support targeted applications in food and cosmetic industries.
Ita et al. (Fri,) studied this question.
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