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Onwuka, G. I. (2005). Food analysis and instrumentation: theory and practice. Naphathali prints, Nigeria, 95-96.

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Article

Physicochemical, Nutritional and Functional Properties of the Epicarp, Flesh and Pitted Sample of Doum Fruit (Hyphaene Thebaica)

1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

2National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
Department of Food Processing, Faculty of Engineering, University of Elemam Elmahadi, P. O. Box 209, Kosti, Sudan

3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 4, 180-186
DOI: 10.12691/jfnr-2-4-8
Copyright © 2014 Science and Education Publishing

Cite this paper:
Waleed Aboshora, Zhang Lianfu, Mohammed Dahir, Mohammed A.A Gasmalla, Abubakr Musa, Elshareif Omer, Mallika Thapa. Physicochemical, Nutritional and Functional Properties of the Epicarp, Flesh and Pitted Sample of Doum Fruit (Hyphaene Thebaica). Journal of Food and Nutrition Research. 2014; 2(4):180-186. doi: 10.12691/jfnr-2-4-8.

Correspondence to: Zhang  Lianfu, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. Email: lianfu@jiangnan.edu.cn

Abstract

In this study, the physicochemical, nutritional and functional properties of epicarp, flesh and pitted samples of doum fruit (Hyphaene thebaica) were assessed. Results on carbohydrate content revealed that the flesh, pitted fruit and epicarp samples contained 72.50%, 65.61% and 44.17% respectively. Total fiber was highly concentrated in the epicarp accounting for more than 40%. It was further revealed that the fruit contained substantial amounts of essential minerals as follows: sodium 364.7 mg/100 g, calcium 284 mg/100 g and iron 12.18 mg/100 g in the epicarp while the following were contained in the flesh part of the fruit: potassium 2947.6 mg/100 g, magnesium 185.62 mg/100 g and phosphorus 154.6 mg/100 g. Vitamin content was determined by RP-HPLC and the results showed that doum fruit is a good source of vitamin B-complex which was found it at high portion in epicarp with the variance of 3.6 mg/100 g in niacin (B3) content to 13.6 mg/100 g in pyridoxine (B6) content. Monosaccharide content was determined by using HPAEC-PAD and the results showed that the flesh of the doum fruit is a good source of glucose and fructose. There was a significant difference in color parameters between samples. Bulk density results were 0.73, 0.75 and 0.95 mg/ml for epicarp, pitted fruit and flesh respectively. It can be concluded that the doum fruit contained essential nutrients and functional properties which can be exploited for various useful applications.

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