Evaluation of Nuitritional Properties of Yellow Oleander (Thevetia Peruviana) Seeds in Kenya

Abstract

The Yellow oleander (Thevetia peruviana), is a potential oil seed and a good alternative source of nutrition for food and animal feeds.   The seeds of Yellow oleander from four geographical regions (Busia, Bondo, Thika (JKUAT) and Mombasa districts) in Kenya were subjected to a nutritional value study. The oil and the defatted seed cake were analyzed for nutritional values (fatty acids, proteins, minerals, fibre, and carbohydrates). Fatty acid characterization of the oil was done by GC. Minerals analysis was performed using AAS and flame photometer.  The crude protein content of the defatted cake was determined by semi-micro Kjeldahl method.  Carbohydrates values were determined by difference. Data analysis was done by SPSS program.  The results showed that the nutritional values of these seeds were similar to those of other common oil seeds and did not depend on the climatic regions.