Proximate Composition of Vitex Doniana and Saba Comorensis Fruits

Abstract

The fruits of V. doniana and S. comorensis were randomly collected from Pwani and Tanga regions. Laboratory analysis was done using the methods described by the Association of Official Analytical Chemists AOAC (1995 and 2000). The amount of protein was 7.13 ± 0.04% and 21.73 ± 0.02% in V. doniana fruits while the fat contents were 2.4 ± 0.00% and 1.9 ± 0.10% in V. doniana fruits. The amount of fats in S. comorensis fruits ranged from 0.00–0.01% for the fruit samples from both Pwani and Tanga regions, however the differences was not statistically significant (P > 0.05). The amounts of carbohydrates in V. doniana 23.98 ± 0.20% and in S. comorensis fruit samples (23.81 ± 0.38%) from Pwani Region were not statistically difference. The differences can be attributed to environmental and soil factors. S. comorensis fruit samples from Tanga had ash 4.20 ± 0.01% and moisture content 70.97 ± 0.04%. These values were higher than those observed for S. comorensis fruit samples from Pwani. The amount of ash is indicative of potential elements like sodium and potassium which are beneficial in human health for the development of bones. These fruits have significant amounts of carbohydrate and protein and hence healthy for consumption as part of human diet.