Physico‐chemical properties of African star apple (Chrysophylum albidum) components

Abstract

PurposeThe purpose of this paper is to evaluate the physico‐chemical properties of African star apple (Chrysophylum albidum) components. African star apples are among the under‐utilized fruits in Nigeria therefore, the four succulent components (peel, pulp, juice and pericarp) of the fruit were analyzed and compared with other known fruits.Design/methodology/approachAfrican star apples were purchased and divided into two portions. The first portion was washed and the juice was expressed manually into a bottle and covered, while in the second portion, the peel, pulp and the pericarp (mucilage on the seeds) were separated. The physico‐chemical analyses (moisture, total solid, pH, titratable acidity, total sugar, carotenoids, ascorbic acid and total soluble solids) were carried out on the four components.FindingsMoisture content ranged from 53.5 per cent in peel to 86.3 per cent in juice, while the peel had higher total solid and the least was in the juice. The pH of peel was lower than that of other components. The peel had lower titratable acidity (1.2 per cent) and sugar (0.9 Brix) while the juice had higher value (5.4 Brix) in sugar and 15.0 mg/100 g carotenoid. The juice was rich in ascorbic acid (28.5 mg/100 g) followed by the pulp (25.0 mg/100 g). The pulp had higher total soluble solids (24.8 per cent) and the least was in the pericarp (9.8 per cent).Originality/valueThe physico‐chemical properties of the African star apple fruit gave an indication of the usefulness of this fruit in brewing industry especially for wine making and jelly or jam manufacture. Processing of this fruit will curb wastage during its season and make it available in different form.