Comparative study on the proximate content of the flesh of red and yellow fruits of Terminalia catappa L.

Abstract

The flesh of two fruits were analysed and compared for their proximate compositions on dry weight basis, the red fruits have the following proximate composition: ash content (7.83±0.76%): crude protein (3.92±0.08%): crude fibre (8.67±0.29%): crude lipid (1.33±0.29%): and available carbohydrate (78.31+ 1.14%) with high energy value (1447.19 KJ per 100g). The moisture content (71.33±6.90) was high. while for the yellow sample are: ash content (8.33 ±0.76%): crude protein (10.01±0.43%): crude fibre (15.83±0.29%): crude lipid (0.67±0.29%): and available carbohydrate (64.90± 0.69%) with high energy value (1295.13 KJ per 100g). The moisture content (84.00± 2.00%): the result showed moisture, crude protein and crude fibre are significantly (p<0.05) higher in yellow compared to red variety. On the other hand crude lipid, available carbohydrate and calorific value were significantly (p<0.05) higher in the red variety. Ash content however, showed no significant (p>0.05) variation between the two varieties.Key words: proximate composition, crude lipid, available carbohydrate, crude protein

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