Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(4), 187-192
DOI: 10.12691/jfnr-2-4-9
Open AccessArticle

Chemical Compositions, Nutritional Properties and Volatile Compounds of Guddaim (Grewia Tenax. Forssk) Fiori Fruits

Elmuez Alsir. A. Aboagarib1, 2, Ruijin Yang1, , Xia Hua3 and Azhari Siddeeg1

1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China

2School of Food Science and Technology, Jiangnan University, Wuxi, PR China;Ministry of health Gezira hospital for renal disease and surgery, Wad Medani, Sudan

3School of Food Science and Technology, Jiangnan University, Wuxi, PR China

Pub. Date: May 13, 2014

Cite this paper:
Elmuez Alsir. A. Aboagarib, Ruijin Yang, Xia Hua and Azhari Siddeeg. Chemical Compositions, Nutritional Properties and Volatile Compounds of Guddaim (Grewia Tenax. Forssk) Fiori Fruits. Journal of Food and Nutrition Research. 2014; 2(4):187-192. doi: 10.12691/jfnr-2-4-9

Abstract

The chemical analysis and nutritional properties of guddaim fruits were investigated. Proximate compositions, total energy, minerals, vitamins, sugar profile, amino acids and volatile compounds were determined. Content of carbohydrate was 66.59%, while moisture, crude fiber, ash, crude protein and crude fat were 11.72%, 9.41%, 4.12%, 7.68% and 0.48%, respectively. The calorific values of fat, protein, and carbohydrates were 0.043, 0.307, and 2.663 kcal/g; respectively. The content of potassium was the highest minerals (856.25 mg/100 g), while chromium was the lowest (0.063 mg/100 g). The main amino acids were threonine, valine, phenylalanine and leucine 1.99, 2.91, 2.77, 3.62 g/100 g, respectively, which were found to be higher than the level of Daily Recommended Allowance (DRA) of essential amino acids required for child and adult human suggested by FAO/WHO/UNU pattern. Thiaine, riboflavin, pyridoxine, ascorbic acid and folic acid were, 0.185, 0.205, 3.15, 0.415 and 0.765 mg/100 g, respectively. The highest content of sugar was glucose 115.734 mg/g. Volatile compounds were identified to be relatively smaller, that is ; acetic acid 61.04%; hydrazine –methyl 4.78%; 2,3-butanediol 4.06% and hexanoic acid 3.48%. The results following this study showed this fruit contained a lot of important nutrients and nutritional value, beneficial to human health.

Keywords:
Guddaim fruits vitamins total energy volatile compounds amino acids

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