Nutritional Composition of Chrysophyllum albidum, Malus pumila and Psidium guajava Fruits

摘要

The proximate, mineral, sugars, ascorbic acid and pH of Chrysophyllum albidum, Malus pumila and Psidium guajava fruits were determined. Ash, moisture, crude protein, crude tat, crude fibre and available carbohydrate were highly varied among the samples. The epicarp of C, albidum contained the highest amount of crude fat, crude fibre and available carbohydrate but the least value for moisture. Significant differences (P = 0.05) occurred in the proximate values. Ascorbic acid was highest (192.9 mg/100g) in P. guajava but lowest (5.6 mg/100g) in M. pumila. Acidic pH ranging between 3.5 - 5.2 were recorded among the samples. Micro mineral elements were relatively lower in values than the macro mineral elements. However, Co was not detected in P. guajava.