The Chemical Composition of Selected Indigenous Fruits of Botswana

Amarteifio, JO; Mosase, MO

doi:10.4314/jasem.v10i2.43659

Cited by 44 publications

(67 citation statements)

References 6 publications

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“…However, the level of zinc in these Tanzanian fruits compares well to the level of zinc in pineapple fruits from Tanzania [6]. This level is less than the value reported by Ishola et al [44] for Nigerian tamarind fruits. The zinc levels found were well below the FAO and WHO permissible level of 6 mg/100 g-fw [37].…”

Section: Heavy Metal Contentmentioning

confidence: 75%

Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Hellen¹

2014

JFNS

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Abstract:The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8 th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 -20.4 mg/100 g-fw), high total sugars content (48.9% -29.1%), moderate reducing sugar content (42.0% -25.5%) and sucrose content (5.7% -2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.

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Section: Heavy Metal Contentmentioning

confidence: 75%

Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Hellen¹

2014

JFNS

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“…may contribute to the long shelf life of fresh fruits when compared to other fruits. The pH of S. spinosa was 3.2 (14) and 2.8, (24) while that of processed S. cocculoides juice was 3.5. (27) Partial solubilization of pectin and cellulose during ripening by the endogenous plant enzymes polygalacturonase (PG), pectinmethylesterase (PME), lyase, and rhamnogalacturonase (28) contributes to changes in texture and juiciness of fruits.…”

Section: Taste and Texturementioning

confidence: 92%

“…Sirit et al (24) found that S. spinosa contained malic acid 1.9 g/100 g dw, succinic acid 0.5 g/100 g dw and citric acid levels of 2.4 g/100 g dw. Amarteifio and Mosase (14) reported a citric acid content of 0.77 g/100 g dw for S. spinosa, indicating the acidic nature of the species. Citric acid concentrations of 3.8-4.9 g/100 g, found in a sour variety of Ziziphus mauritiana fruit, (26) were higher than that found in S. spinosa.…”

Section: Taste and Texturementioning

confidence: 98%

“…Overall, the ripe monkey orange species has fleshy, (22) sweet, (14) yellow, very aromatic pulp, (5,23) and contains numerous hard brown seeds. (24) There is wide variability in the general description of taste, color, texture and flavour between and within species (Table 1).…”

Section: Taste and Texturementioning

confidence: 99%

“…(14) Nutritionally, the fruits possess potential health benefits attributable to high energy, fiber, minerals (iron and zinc) and vitamin C. (15,16) In Zimbabwe, 30% of pregnant and lactating women are assumed to be iron deficient, (17) while maternal anaemia is a common cause of maternal and neonatal mortality. (18) Thirty-three per cent of children 6-59 months old were stunted, (19) and 56% of the same age group suffer some degree of anaemia.…”

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confidence: 99%

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Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

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Monkey orange (Strychnos spp.) is a widely distributed fruit species in Southern Africa commonly consumed by the local population. It has potential to improve the nutritional status of rural populations, being a precious food source in areas with periodic shortages, since it is rich in vitamin C, zinc, and iron. To improve the availability of this food outside its production season, processing and preservation techniques used at household level need upgrading as they are unreliable and their effects on nutritional quality are unknown. Based on this review, we recommend better indigenous fruit production as a sustainable solution to malnutrition in rural areas in transition countries.

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Mineral composition of Tamarindus indica LINN (tamarind) pulp and seeds from different agro‐ecological zones of Uganda

Okello

Okullo

Eilu

et al. 2017

Food Science & Nutrition

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Mineral composition of dry Tamarindus indica LINN pulp and seeds was evaluated on samples collected from three different agro‐ecological zones of Uganda (Lake Victoria Crescent, and Eastern and West Nile). The objective of the study was to evaluate the mineral composition of T. indica pulp and seed samples from across Uganda's different agro‐ecological zones and land use types. Separately grounded samples of T. indica pulp and seeds were analyzed for Zn, Fe, Mg, P, Na, K, and Ca. The univariate analysis of variance in the General Linear Model was used to compare differences in mineral composition. Treatment means were separated using Least Significant Difference (LSD) in Post Hoc Tests. The results showed that there were significant differences (p ≤ 0.005) in mineral composition levels of T. indica pulp and seed samples between the different agro‐ecological zones with the exception of P and Na (for pulp). The T. indica pulp and seeds samples from the Lake Victoria Crescent zone and wild land use type had generally higher mineral levels than T. indica samples from other agro‐ecological zones and different land use types. As mineral composition levels were generally higher in the seed than the pulp samples, consumption of T. indica seeds should be promoted. There is also need to conserve individual species both on‐farm and in the wild population, but T. indica mineral concentrations (both pulp and seeds) were higher in the samples from the wild population, making them good for human and animal diets.

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The Chemical Composition of Selected Indigenous Fruits of Botswana

Cited by 44 publications

References 6 publications

Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Mineral composition of Tamarindus indica LINN (tamarind) pulp and seeds from different agro‐ecological zones of Uganda

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