Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6-1, November 2014, Pages: 58-60
Received: Jul. 7, 2014;
Accepted: Nov. 25, 2014;
Published: Dec. 27, 2014
Views 3587 Downloads 289
Chuku L. C., Dept. of Biochemistry, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Rivers State, Nigeria
Chinaka N. C., Dept. of Biochemistry, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Rivers State, Nigeria
Follow on us
The experiment carried out on grape, lime, orange and lemon fruit juices show that orange juice has the least acidic pH value of 4.09, while lime juice has the highest value of 2.09. Grapefruit had the highest percent of protein content at 0.92% while orange juice recorded the least percentage protein content at 0.51%. Mineral elements analyzed show that lemon juice had the highest potassium and calcium content with value of 195.45ppm and 3.52ppm respectively, while orange juice recorded the highest value of magnesium at a value of 0.426ppm. Lime juice recorded the highest iron content with a value of 2.998ppm. This finding compares the concentration of mineral element and protein level of some fruit juices commonly consumed in some Niger Delta areas of Nigeria, as well as determining their pH values. From the results obtained, citrus fruits are therefore highly recommended for consumption as a result of their high mineral element and low protein contents with exception to lime which might increase the acidity of the body.
Citrus, Element, Fruit, Grape, Juice, Lemon, Lime, Mineral, Orange
To cite this article
Chuku L. C.,
Chinaka N. C.,
Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria, International Journal of Nutrition and Food Sciences. Special Issue: Optimizing Quality and Food Process Assessment.
Vol. 3, No. 6-1,
2014, pp. 58-60.
Andrew, A.C. (1961): “Acclimatization of Citrus Fruits in the Mediterranean Region”. Agricultural History 35 (1); 35-46.
Bender, A.E. and Doell, B.H. (1957): “Biological Evaluation of Protein: A New Aspect”. Brit. J. Nutr. 11:140
Da Silva, J., Frausto, J.R. and Williams, R.J.P. (1991): The Biological Chemistry of Elements. Oxford: Oxford University Press.
Kerstette, J.E., O’Brien, K.O., Caseria, D.M., Wall D.E and Insogna, K.L. (2005): “the impact of Dietary Protein on Calcium Absorption and Kinetic Measures of Bone Turnover in Women”. J. Clin. Endocrinol. Metal 90: 26-31.
Morris, J.R. and Striegler, K. (1993): “Factors That Influence Quality, Processing, Technology and Economics of Grapefruit. Hort. Rev. 7:328-330.
Schrauzer, G.N. (1984): “The Discovery of the Essential Trace Elements: An Outline of the History of Biological Trace Element, Research in Biochemistry of the Essential Ultra-trace Elements. Edited by Frieden, E. New York: Plenum. pp. 17-31.
Sify Food (2007): Citrus Fruits. Online: http// www. Sify. Food/citrus fruits.
Tarnopolsky, M.A., Atkinson, S. A., Machougall, J. D., Chesley, A., Philips, S. and Schwarez, H. P. (1992): “Evaluation of protein Requirement for Trained Strength Athletes”. Journal of Applied Physiology. Nov. 73(5).
Weaver, V.M. and Heaney, R.P (1999): “Calcium in Modern Nutrition in Health and Disease. 9th ed. Edited by shills, M.E, Oloson, J.A., Shike, M. and Ross, A.C. Baltimore: Williams and Wilkins. pp. 141-156.