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PROXIMATE ANALYSIS OF PSIDIUM GUAJAVA AND ASCORBIC CONTENT

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PROXIMATE ANALYSIS OF PSIDIUM GUAJAVA AND ASCORBIC CONTENT

 

ABSTRACT

Aims: To determine the nutrient composition and phytochemical properties of Psidium guajava (Guava) and Cucumis sativus (Cucumber) fruits grown in Gashua fadama area of Yobe State, Nigeria in order to provide an up-to-date nutrient composition data and phytochemical potentials of these commonly grown and consumed fruits in the area of research.

Study Design: Collection and analysis of fruit samples from the Gashua fadama area and control samples from Mamudo, an upland area in Yobe State where fruits and vegetables irrigation farming is practiced.

Place and Duration of Study: Composite samples of the fruits were collected from the fadama and up land farms during the active production period between April 2013 and May 2013.

Methodology: Samples were collected from five P. guajava farms and nine C. sativus farms. Samples were identified at the herbarium of Department of Botany, University of Maiduguri, prepared and analyzed for proximate values using the recommended method of the Association of Analytical Chemists. Samples were also screened for phytochemical properties using standard procedures.

Results: The Proximate analysis showed that both fruits were good sources of carbohydrate (C. sativus (77.16%) and P. guajava (67.40%). The protein and fat contents were found to be relatively low in both fruits (1.05% protein, 0.95% fat for P. guajava and 2.06% protein, 0.47% fat for C. sativus). The moisture content of the fruits ranged from 9.90% for C. sativus to 13.32% for P. guajava. No significant differences were recorded between the proximate values of the tested fruits and the fruits from the control area. The phytochemical tests revealed the presence of alkaloids, carbohydrates, flavonoids, saponins, glycosides, steroids and tannins in P. guajava but saponins, tannins and alkaloids were not detected in C. sativus.

Conclusion: The results suggest that C. sativus and P. guajava have some nutritive and medicinal properties. The presence of phytochemicals that are biologically important contributes to the nutritive value of the fruits and thus can be potential sources of useful foods.

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