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Nutritional value and mineral contents of Chrysophyllum albidum Fruit
Author(s) -
Nwadinigwe Chukwuemeka A.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330314
Subject(s) - food science , sugar , mineral , ascorbic acid , chemistry , starch , organic chemistry
The mineral content and nutritional value of Chrysophyllum albidum fruit has been studied. Fresh fruit samples, both untreated and treated with 2,4‐dichlorophenoxyacetic acid, were investigated. Analyses for moisture, ash, crude fibre, oil, protein, starch, sugar, ascorbic acid, and mineral elements contents in the edible portions of each sample showed that both samples retained their freshness equally. The mineral elements present (K, P, S, Ca, Mg, Fe, Al and Zn) and the crude fibre also showed no significant difference between samples. The contribution of all of these minerals to the Recommended Dietary Allowance was quite significant.