Nutritional and Anti-nutritional Composition of Ximenia americana Fruit
American Journal of Applied Chemistry
Volume 7, Issue 4, August 2019, Pages: 123-129
Received: Jun. 14, 2019; Accepted: Jul. 10, 2019; Published: Sep. 6, 2019
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Authors
Aliyu Muhammad, Department of Pure and Applied Chemistry, Kebbi State University of Science and Technology, Aliero, Nigeria
Sayudi Yahaya Haruna, Department of Pure and Applied Chemistry, Kebbi State University of Science and Technology, Aliero, Nigeria
Abubakar Umar Birnin-Yauri, Department of Pure and Applied Chemistry, Kebbi State University of Science and Technology, Aliero, Nigeria
Aminu Haruna Muhammad, Department of Pure and Applied Chemistry, Kebbi State University of Science and Technology, Aliero, Nigeria
Cosmos Moki Elinge, Department of Pure and Applied Chemistry, Kebbi State University of Science and Technology, Aliero, Nigeria
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Abstract
In this work the nutritional and anti-nutritional composition of Ximenia americana fruit is investigate using standard analytical methods. The results of proximate analysis of the fruit on dry weight basis shows that it contains, Crude protein (7.26%), Crude lipid (13.0%), ash (10.5%), and moisture (64%Wet Weight), The pulp contains appreciable concentration of ascorbic acid (21.12 mg/100g). The mineral analysis, revealed that the pulp is rich in potassium (690mg/100g), magnesium (10.67mg/100g) phosphorus (4.48mg/100g), Calcium (0.65mg/100g) and sodium (45mg/100g). The analysis further revealed high content of Tannins (74.8mg/100g) and phytate (29.43mg/100g). This shows that the sample can serve as good source of mineral to both human and livestock.
Keywords
Proximate, Minerals, Anti-nutritional, Ximenia Americana Fruit
To cite this article
Aliyu Muhammad, Sayudi Yahaya Haruna, Abubakar Umar Birnin-Yauri, Aminu Haruna Muhammad, Cosmos Moki Elinge, Nutritional and Anti-nutritional Composition of Ximenia americana Fruit, American Journal of Applied Chemistry. Vol. 7, No. 4, 2019, pp. 123-129. doi: 10.11648/j.ajac.20190704.13
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Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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