The Nutritional Value of African Nutmeg (Monodora myristica) Seed Meal

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Published: 2024-04-03

Page: 71-78

Kolawole Daniel Afolabi *

Department of Animal Science, University of Uyo, Uyo, Nigeria.

Paul Milverton Eko

Department of Animal Science, University of Uyo, Uyo, Nigeria.

Ekeneobong Nsima Etukudoh

Department of Animal Science, University of Uyo, Uyo, Nigeria.

*Author to whom correspondence should be addressed.


The African nutmeg or calabash nutmeg (Monodora myristica) is a terrestrial and perennial flowering plant of the custard apple family and is native to West, Central and East Africa. Its fruit is edible and the seeds are used to flavor foods, aid digestion and for medicinal purposes. This study evaluated the nutritional values or chemical composition of African nutmeg seed meal in terms of its proximate and selected vitamins, minerals, amino acids and phytochemical content. It was observed that M. myristica seeds contained moisture, 8.4%; ash, 2.2%; crude fat, 27.67%; crude fiber, 21.9%; crude protein, 9.4% and 30.7 % nitrogen-free extract or soluble carbohydrate. It also contained ascorbic acid, 1.6mg/100g; thiamin, 0.13mg/100g; riboflavin, 0.19mg/100g; niacin, 1.12mg/100g; Calcium (Ca), 178.3mg/100g; Magnesium (Mg), 60mg/100g; Sodium (Na), 221.7mg/100g; Potassium (K), 73.3mg/100g; and iron (Fe), 11.27mg/100g. Nutmeg seed contained B-carotene, 425 mg/100g. alkaloids, 755 mg/100g; phenols, 58.6GAE/g; flavonoids, 660 mg/100g; tannins, 830 mg/100g, terpernoids, 1360 mg/100g; cardiac glycosides, 7 mg/100g; steroids, 122 mg/100g; and antioxidants ORAC 69.57 % of inhibition. Monodora myristica seed meal is a good source of fibre, vitamins, minerals and useful phytochemicals with antioxidant, anti-inflammatory, and anti-bacterial properties and can be added to human and livestock feeds.

Keywords: African nutmeg, nutritional values, phytochemicals, nutrients, analysis

How to Cite

Afolabi, K. D., Eko, P. M., & Etukudoh, E. N. (2024). The Nutritional Value of African Nutmeg (Monodora myristica) Seed Meal. Asian Journal of Research in Biosciences, 6(1), 71–78. Retrieved from


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