Evaluation of Nutritional Constituent and Fatty Acid Profiles of Different Tropical Fruit Residues
A. K. Verma.
The nutritional constituent and fatty acid profiles of six different tropical fruit residues were determined in this
experiment. Proximate analysis including protein, moisture, carbohydrate, crude & dietary fiber, and ash was carried out
by using standard methods. Mineral analysis was determined by inductively coupled plasma optical emission spectroscopy
(ICP-OES) and the fatty acids were identified by GC/MSD. It was found that all residues contained considerable
amount of protein ranging between 1.05 % (C. carandas) and 11.25 % (B. vulgaris). Carbohydrate content was found to
be the highest in L. sinensis seed (67.3 %). Results of the mineral analysis showed that all residues were rich in Ca, K,
Mg, Na and P content. The dietary fiber was found to be different for each residue, which ranged from 1.6 % (L. sinensis)
to 39.10 % (A. comosus). GC/MSD analysis showed that the values of saturated fatty acids were less than the values of
monounsaturated and polyunsaturated fatty acids. Among the identified fatty acids, linoleic acid (C18:2) was predominated
followed by oleic acid (C18:1) and palmitic acid (C16:0). The study demonstrates that all these residues possessed a
significant amount of protein, carbohydrate, minerals, dietary fiber and fatty acids and have a potential to be used as functional
agents in food formulation.
Keywords: Dietary fiber, fatty acids, GC/MSD, ICP-OES, mineral content, residue, fruits, vegetables, functional agent, nutritional constituent
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