Chemical evaluation of nutritive value of the fruit of African starapple ( Chrysophyllum albidum)

Abstract

The nutritive value of African starapple, Chrysophyllum albidum, was evaluated chemically. Chemical analyses were carried out on the peel and the edible pulp. The peel was shown to contain 58·9% moisture, 6·1% protein, 12·4% lipid, 4·6% ash, 62·4% carbohydrate and 14·5% crude fibre. The pulp contained 67·5% moisture, 8·8% protein, 15·1% lipid, 68·7% carbohydrate, 4·0% crude fibre and 3·4% ash. Analysis of the fruit for minerals showed the peel to contain (in mg/100 g dry matter): calcium, 250; potassium, 1175; sodium, 12; copper, 2·0; magnesium, 90; zinc, 3·8; iron, 200; and phosphorus, 76·8. The pulp contained (in mg/100 g dry matter): calcium, 100; potassium, 1175; sodium, 10; copper 2·0; magnesium, 75; zinc, 3·2; iron, 10; and phosphorus, 75·4. The peel contained ascrobic acid 239·1 mg/100 g and the pulp, 446·1 mg/100 g. Some toxicants were shown to be present. The peel contained 264 mg/100 g tannins and the pulp, 627 mg/100 g. The total oxalate content in the peel was 211 mg/100 g and in the pulp, 167 mg/100 g. The hydrocyanic acid content was 5·4 mg/100 g in the peel and 6·8 mg/100 g in the pulp. The phytic acid content was 0·8 mg/100 g in the peel and 1·6 mg/100 g in the pulp. The contribution of the fruit of African starapple to the nutrient requirements of consumers is discussed as well as other possible uses for the fruit.