Garcinia kola Fruit Pulp: Evaluation of It's Nutrient, Phytochemical and Physicochemical Properties
Amaechi Nuria Chinonyerem *
Department of Food Science and Technology, Abia State University, Uturu, Nigeria
Okorie Obioha
Department of Food Science and Technology, Abia State University, Uturu, Nigeria
Ajaere Ugochi Blessing
Department of Food Science and Technology, Abia State University, Uturu, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Garcinia kola fruit pulp is often discarded as an agro-waste but few human populations consume it as food. Nutrient, phytochemical and physicochemical constituents of ripe Garcinia kola fruit pulp were evaluated on wet weight basis. Results on proximate composition indicated a high moisture content of 85.33%. Ash, fat and crude fiber had values less than 1%. The most abundant mineral element analyzed was potassium which had a value of 64.48 mg/100 g while vitamin C was the most abundant vitamin and had a value of 50.20 mg/100 g. Hydrogen cyanide, oxalates, phytates and tannins were found in low concentrations. Saponins and caroteniods were in appreciable quantities more than all other phytochemicals analyzed. Garcinia kola fruit pulp had a low pH of 2.60 with a titrable acidity of 0.81%. Reducing sugar content was 8.75% while non reducing sugar had a value of 1.75%. It's low pH value and the presence of antioxidant phytochemicals with low antinutritional factors can be harnessed by combining it with other fruits to produce mixed fruit juice or in nectar to serve as an acidifying agent.
Keywords: Garcinia kola, fruit pulp, nutrient constituents, phytochemical constituents, pH, physicochemical