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Trends in Applied Sciences Research
  Year: 2008 | Volume: 3 | Issue: 2 | Page No.: 216-220
DOI: 10.3923/tasr.2008.216.220
 
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Compositional Evaluation of Annona cherimoya (Custard Apple) Fruit
I.A. Amoo, A.E. Emenike and V.O.E. Akpambang

Abstract:
The proximate composition, mineral and sugar contents of the seed and juice of the fruit of Annona cherimoya (Custard apple) were determined using standard methods while the physico-chemical properties and chemical composition of the seed oil and juice respectively were also evaluated using standard methods. The protein content of the seed is 17.36% while it is 4.48% for the juice. The fat content of the seed and juice are 29.39 and 1.56%, respectively, while the values for crude fibre are 32.46 and 7.53%, respectively. There are comparable carbohydrate contents of 10.32 and 10.52% for the seed and the juice, respectively. The food energy of the seed is 375.23 kcal while it is 74.04 KCAL for the juice. The seed contains substantial amount of calcium, sodium, potassium and magnesium which are better than the values obtained for the juice. The juice gives higher values of sugar than the seed. The invert sugar of the juice is 161.84 while it is 17.40 for the seed. The fructose content of the juice is 167.27 while it is 17.45 for the seed. The juice contains 268.13 hydrated maltose while the seed contains 26.21. The physico-chemical properties of the oil extracted from the seed has specific gravity of 0.740, acid value of 11.04, peroxide value of 24.04 and saponification value of 52.11. The juice proves to be a good source of vitamins A and C with the values 16.63 μg/100 g R.E. and 43.38 mg/100 g, respectively. The juice contains fixed acidity of 0.023% and volatile acidity of 0.004%. The total solid of the juice is 27.25% while the soluble solid is 10.00%. The analyses showed that Annona cherimoya fruit is a potential food source.
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How to cite this article:

I.A. Amoo, A.E. Emenike and V.O.E. Akpambang, 2008. Compositional Evaluation of Annona cherimoya (Custard Apple) Fruit. Trends in Applied Sciences Research, 3: 216-220.

DOI: 10.3923/tasr.2008.216.220

URL: https://scialert.net/abstract/?doi=tasr.2008.216.220

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