This study assessed the raw and boiled seeds of thevetia peruviana for amino acid contents, fatty acids composition and Phytochemical properties. The parameters of interest were determined using standard methods.The study revealed the main saturated and unsaturated fatty acids in raw and boiled thevetia peruviana seed. The unsaturated fatty acids are palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3) and erucic acid (C22:1). Oleic acid is the most abundant unsaturated fatty acid followed by linoleic acid with values as follows, (54.75 % and 21.48 %) while for boiled (52.45 % and 18.95 %) respectively in each case. Myristic acid, Pamlitic acid, Stearic acid and Behenic acid are the saturated fatty acid. Also, the value of oleic acid (C18:1) reduced (52.45 %) due to the effect of boiling, while the saturated fatty of pamlitic acid (C16:0) increased (19.06 %) due to the effect of boiling. The study further revealed that all the essential amino acids required in human and animal diet were present in both raw and boiled seed of Thevetia peruviana. Glutamate acid has the most abundant in both raw and boiled sample (18.45 %) and (19.99 %) respectively while the lowest of all in raw is Cysteine (1.18 %) and in the boiled Histidine (1.25 %) which is as a result of boiling.The Phytochemical screening on the oil revealed the presence of flavonoids, saponins, steroids, cardiac glycosides, terpenoids, and alkaloids. The boiling has little reduction on the characteristics of boiled thevetia peruviana seed.
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