Nutritional composition of Parinari curatellifolia fruit and a jam made from the pulp of the fruit: an untapped resource
2013
Muchuweti, M. | Matongo, N. | Benhura, M.A.N. | Bhebhe, M. | Kasiyamhuru, A. | Chipurura, B.
Parinari curatellifolia fruit is consumed by rural people in times of drought and has various uses in ethnomedicine. It is used in the treatment of cancer, pneumonia, fever and microbial infections. The objective of the present study was to determine the nutritional value of Parinari curatellifolia fruit and a jam made from the fruit pulp. Protein, vitamin C, fat and ash contents were determined using AOAC methods. Minerals (calcium, iron, magnesium and zinc) were determined using an atomic absorption spectrophotometer. Monosaccharides were determined using thin layer chromatograph. In all the macronutrient determinations, the jam sample had a lower nutrient content than the fruit pulp. The protein content was ranging from 2.18% (jam) to 3.42% (pulp). The pulp and the jam had a relatively high fat content which ranged from 3.35% (jam) to 4.51% (pulp). The extracts also showed a high vitamin C content which ranged from 55.91 mg/g (jam) to 66.06 mg/g (pulp). Ash content ranged from 0.6 to 0.8%. The jam had a higher mineral content than the pulp. The calcium content was 0.24% for the jam and 0.15% for the pulp. The magnesium content of the jam was 0.03% and the pulp was 0.02%. The zinc content was ranging from 0.01% (pulp) to 0.02% (jam). The content of iron ranged from 0.05% (pulp) to 0.11% (jam). Some of the sugars identified in the pulp and jam included galactose, xylose and glucose. Parinari curatellifolia is a good source of some macronutrients, especially Vitamin C, and might contribute significantly to the mineral requirements of the rural populace.
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