Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 4 2014 05 13 Chemical Compositions, Nutritional Properties and Volatile Compounds of Guddaim (Grewia Tenax. Forssk) Fiori Fruits 187 192 EN Elmuez Alsir. A. Aboagarib Ruijin Yang State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China Xia Hua Azhari Siddeeg JFNR2014249 10.12691/jfnr-2-4-9 2014 05 09 2014 05 13 2014 05 13 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.