Open AccessChemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii)
Author(s) -
A. Ojo,
Victor N. Enujiugha,
H. N. Ayo Omogie,
Olufunmilola Adunni Abiodun
Publication year - 2020
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2020/v19i430244
Subject(s) - berry , serendipity , food science , chemistry , miracle , chemical composition , horticulture , composition (language) , botany , biology , art , organic chemistry , philosophy , literature , epistemology , political science , law
Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii).
Study Design: The mean and standard deviation of the data obtained were analyzed.
Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between November 2018 and December 2019.
Methodology: Chemical properties of two natural sweeteners namely the miracle fruit (Thaumatococcus danielli) and serendipity berry (Dioscoreophyllum cumminsii) were studied in this work. The fresh fruits were obtained from a farm, sorted, washed and the tissues were scraped, dried in the oven at 45°C for 12 hrs, milled and packed in airtight plastic containers. Proximate, vitamins and amino acid contents of the sweeteners were determined.
Results: The results revealed that the protein contents of miracle fruit and serendipity berry were 75.57% and 62.54% respectively. Moisture contents of the sweeteners ranged from 56.95-58.33% while ash contents ranged from 19.33-22.90%. The sweeteners had low carbohydrate and lipid contents. Crude fiber was not detected in miracle fruit but serendipity berry had crude fibre of 5.38%. The fruits had β-carotene contents ranging from 8.44 mg/100 g and 23.00 mg/100 g, vitamin C (20.40 mg/100 g and 22.01 mg/100 g) and vitamin D (17.02 mg/100 g and 19.02 mg/100 g) in miracle fruit and serendipity berry respectively. However, low values were recorded for vitamin E 0.55 mg/100 g and 0.89 mg/100 g in miracle fruit and serendipity berry respectively. The fruits had appreciable amount of essential amino acid which was above 50% of the total amino acid content. Miracle fruit had 51.96% and serendipity berry had 58.07% of the essential amino acid. Aromatic essential amino were 10.78 and 12.79% in miracle fruits and serendipity respectively.
Conclusion: This study showed that the two natural sweeteners are good source of essential nutrients and could be used as food supplements in our diet.