University of Khartoum

Physicochemical and Nutritional Evaluation of Azanza garckeana (Jakjak) Fruit

Physicochemical and Nutritional Evaluation of Azanza garckeana (Jakjak) Fruit

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Title: Physicochemical and Nutritional Evaluation of Azanza garckeana (Jakjak) Fruit
Author: Ahmed, Abduelkareem Ibrahim Osman
Abstract: This study was conducted to evaluate the physical, chemical composition and nutritional value of Azanza garckeana (Jakjak) fruit. The fruits were obtained from local market - Northern Darfur (Elfasher). The fruits were dried, milled and used for proximate analysis, minerals content, anti-nutritional factors, sugars and amino acid contents. Regarding physical characteristics of Azanza garckeana, the fruits are spherical woody capsule, 2.5-4 cm in diameter, with dense short hairs. The fruit is divided into 5-4 chambers and when mature it is brownish- green in color. The sticky pulp inside contains 3-5 seeds in each chamber. The average value for weight of whole fruit is 8.10g; weight of fruit without seeds was 5.5 g, the seed hemispherical up to 7 mm long, 5 mm thick, with brownish and wool floss. The mean seed weight represented 25.35 %, while the mean pulp weight represented 74.65 % of the total fruit weight. The mean contents of moisture, protein, oil, fiber, ash and carbohydrate were 4.18, 7.96, 1.63, 42.9, 4.94, and 39.69 %, respectively. The fruit content the minerals (mg/ 100 g) for sodium, potassium, calcium, magnesium, phosphorus, and iron were 92.93, 1091.7, 50.96, 94.89, 21.98 and 6.40 respectively. The mean content of ascorbic acid was 85.06 (mg/100g). The mean content of anti-nutritional factors (mg/100g) tannins 218.6 and phytate 214.93. The mean total sugars content, reducing sugars, and non-reducing sugars were 39.26, 32.86, and 6.08 %, respectively. The essential amino acids were valine, methionine, isoleucine, phenylalanine, and lysine. Non-essential amino acids were aspartic, alanine, proline, cysteine and semi essential amino acid is histidine. In conclusion the fruit is fairly nutritious, containing high amount of potassium, calcium, and the amino acid lysine. The study recommended further studies fruit safety and check any possible toxicity.
URI: http://khartoumspace.uofk.edu/123456789/27022


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