Proximate and mineral elements composition of five locally consumed fruits in Kano State, Nigeria

Abstract

A number of tropical fruits are cultivated in almost all parts of northern Nigeria with high A number of tropical fruits are cultivated in almost all parts of northern Ni geria with hi gh nutritional value that plays important role in human nutrition. This study was aimed at evaluating nutritional value that plays important role in human nutrition. This stud y was aimed at evaluating the proximate and mineral element composition of the five tropical fruits (Shea proximate and mineral element composition of the five tropical fruits (Shea (S -fruit, Mango, Guava, Water melon and Orange) that are widel Guava, Water melon and Orange) that are widel y consumed in Kano state Ni y consumed in Kano state Ni geria. The proximate geria. The proximate composition of the studied fruits were determined b composition of the studied fruits were determined b y the standard methods of Official Anal y the standard methods ytical Chemists, while the Mineral Elements (Ca and Mg) were analyzed using Atomic Absorption Chemists, while the Mineral Elements (Ca and M Chemists, while the Mineral Elements (Ca and M g) were anal g) were anal yzed using Atomic Absorption yzed using Atomic Absorption Spectrophotometry. The levels of Na Spectrophotometry. The levels of Na+ and K+ were determined using Flame photometry and the were determined using Flame photometry and the level of P was determined by Vanadomol level of P was determined b y Vanadomol ybdate method. T ybdate method. The result of the proximate anal he result of the proximate analysis shows ysis shows that water melon has the highest moisture and protein contents (95.3±0.7% and 7.7±0.8% that water melon has the hi that water melon has the hi ghest moisture and protein contents (95.3±0.7% and 7.7±0.8% ghest moisture and protein contents (95.3±0.7% and 7.7±0.8% respectively). Shea fruit recorded the highest ash, lipid and energy value (7.35±0.5%, 2.12±0.8% respectivel respectivel y). Shea fruit recorded the hi y). Shea fruit recorded the hi ghest ash p, li id and energy value (7.35±0.5%, 2.12±0.8% ghest ash p, li id and energy value (7.35±0.5% , 2.12±0.8% and 1516.7±8KJ/100 g respectivel ly). Orange has the highest available carbohydrate (86.54±1.7%) l y). Orange has the hi y). Orange has the hi ghest available carboh ghest available carboh ydrate (86.54±1.7% ydrate (86.54±1.7%) ) while mango has the hi while mango has the hi ghest fiber content (13.52±0.2%) among the studied fruits. Similarl ghest fiber content (13.52±0.2% ) among the studied fruits. Similarl y, y, Concentration of Ca was found to be hi Concentration of Ca was found to be hi ghest in the pul ghest in the pul p of orange (0.277±0.025mg/100 p of orange (0.277±0.025mg/100 g). The g). The levels M g were found to be hi g were found to be hi ghest in the peel of water melon (30.0±0mg/100 ghest in the peel of water melon (30.0±0mg/100 g). More so, the g). More so, the levels of K and P were hi levels of K and P were hi ghest in the peel and pul ghest in the peel and pul p of guava (138.9±4.8mg/100 p of guava (138.9±4.8mg/100 g and g and 48.6±0.2mg/100 48.6±0.2mg/100 g respectivel g respectivel y) with si y) with si gnificant difference ( gnificant difference (p<0.05) between the studied p<0.05) between the studied segments of the fruit. The level of Na was found to be hi gments of the fruit. The level of Na was found to be hi ghest in the peel of mango ghest in the peel of mango (6 (6 .7±0.7mg/100 g The results obtained show that the studied samples of fruits are rich in total ). ). protein, available carboh ydrate and crude fiber. Likewise, the fruits also ha ve appreciable amounts of K, Mg, Na and P but poor sources of Ca. Hence, consumption of such fruits could improve the of K g, M , Na and P but poor sources of Ca. Hence, consumption of such fruits could improve the nutritional status of the consumers. Keywords: