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This study focused onproximate composition, mineral content and organic acid properties of fruit juices from four Passifloraspecies; Passiflora edulis(Purple), Passiflora edulis(Frederick), Passiflora maliformis, and Passiflora quadrangularis and the mesocarp of Passiflora quadrangularis. The moisture content varied between 84.37±0.63% in P. edulis(Frederick) to 86.63±0.33% in mesocarp of P. quadrangularis. The ash content of mesocarp of P. quadrangulariswas significantly lower (0.51±0.02%) than its juice (1.37±0.14%). Among the Passiflora species, P. edulis(Purple) and P. edulis(Frederick) possessed higher protein, 2.81±0.19% and 2.40±0.11%, respectively. The fiber content in P. quadrangularis mesocarp was significantly higher (8.49±0.40%) than other juices. Passiflorafruits have fat content 80% phosphorus and provides an adequate level of micronutrients especially Ferum content which is 90% of daily recommended allowance of minerals. The major organic acid in Passiflorafruit juice was citric acid and ranged 1137.00±0.13 mg 100 g-1in P. quadrangularisto 1487.30±0.28 mg 100 g-1in P. edulis(Purple). Malic acid was second abundant organic acid with 156.00±0.07 mg 100 g-1in P. edulis(Frederick) to 502.30±0.07 mg 100 g-1in P. quadrangularis. Apart from the common species of Passiflora edulis, other lesser known Passifloraspecies are also gaining visibility in drinks, food and health promoter.

Nutritional, mineral and organic acid composition of passion fruit (Passiflora species)