Proximate composition, physical characteristics and mineral content of fruit, pulp and seeds of Parinari curatellifolia (Maula) from Central Malawi

Chatepa, Lesten Eliez Chisomo; Masamba, Kingsley; Jose, Macdonald

doi:10.5897/ajfs2017.1662

Cited by 8 publications

(2 citation statements)

References 13 publications

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“…The addition of water during dough development could have also caused the protein content to decrease. Chatepa et al [55] reported protein content of 4.17 and 3.4% for fresh peels and pulp of P. curatellifolia fruit, respectively. Similar results of a decrease in protein content of biscuits added with orange peels powder were reported by Rani et al [56].…”

Section: Nutritional Composition Of Biscuitsmentioning

confidence: 99%

Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

2021

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This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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Section: Nutritional Composition Of Biscuitsmentioning

confidence: 99%

Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

2021

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“…The Mean values and standard deviations of each waste were calculated using Microsoft excel. The result was tabulated as mean ± standard deviation 20 .…”

Section: Determination Of Fixed Carbonmentioning

confidence: 99%

Proximate Analysis of Vegetable and Fruit Waste Collected from the Kadi Vegetable Market, Gujarat

Gupta¹,

Trivedi²,

Patel³

2023

Biosci., Biotech. Res. Asia

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Vegetable and fruit waste are produced in huge quantities in the market. These wastes are also nutritionally very rich and, can be a viable option to be used as a substrate for the generation of value-added products. However, there is a need to characterize these wastes before using them as raw materials for the production of any value-added product. In this regard, the present study was taken up to determine the proximate analysis of vegetable and fruit waste. Proximate analysis is a way to determine the distribution of moisture, ash, volatile matter, and fixed carbon when the samples are heated under specified conditions. The discarded vegetable and fruit waste was collected from Kadi municipal vegetable market. The proximate analysis was carried out for 23 waste samples viz, 20 samples were a wet waste of individual fruits and vegetables and 3 samples were of consolidated sundried vegetable and fruit waste. Presented Proximate analysis of vegetable and fruit waste includes the determination of moisture, ash, volatile matter, and fixed carbon via standard test methods. The result revealed that for wet waste moisture content was in the range from 6.56 % to 77.57 %. Percentage of volatile matter was in the range from 8.06% to 86.46 %. Percentage Ash content was in the range from 1.32 % to 20.18 %.Percentage Fixed carbon was in the range from 1.76 % to 28.63 %. The moisture content in sundried consolidated waste was in the range from 5.83 % to 8.86 %. The percentage of the volatile matter was in the range from 62.06 % to 72.33 %. Percentage Ash content was in the range from 11.16 % to 12.83 %. Percentage Fixed carbon was in the range from 8.79 % to 16.27 %.

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Tropical mobola plum (Parinari Curatellifolia): a full characterization of wood and bark within the scope of biorefineries

Malengue,

Lourenço,

Patrício

et al. 2024

Eur. J. Wood Prod.

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Parinari curatellifolia is the main species used to produce charcoal in Angola. Its chemical, anatomical, and thermal properties were analyzed. The bark is dark grey, rough, and corky, and the wood is brown to yellow-red. Compared to wood, bark fibers presented lower length, lumen, and wall thickness. There is not much difference between height and cell numbers of rays. Sieve tube elements appear solitary or in small groups (2–3 cells), and vessels were of two diameter classes but diffuse-porous. Bark basic density was lower than wood (505 kg.m− 3vs. 580 kg.m− 3). The mean chemical composition from bark vs. wood of P. curatellifolia was ash (3.2% vs. 1.6%), total extractives (12.2% vs. 10.0%), total lignin (42.4% vs. 28.4%), and suberin 5.4%. Families identified by GC-MS from DCM extracts were predominated by fatty acids in wood and triterpenoid contents in bark. Bark and wood had higher antioxidant activity in FRAP and DPPH methods. The bark had a monomeric lignin composition richer in guaiacyl-units (25.9% vs. 22.5%) and lower syringyl-units (5.7% vs. 8.5%). Potassium was the most abundant mineral, while the least was cadmium found in wood and bark. Regarding thermal properties, bark presented higher moisture content (9.0% vs. 8.0%), ash (3.33% vs. 1.61%), total volatiles (27.5% vs. 20.7%), lower fixed carbon (69.1% vs. 77.7%) and higher heating value (20.9 MJ/kg vs. 19.1 MJ/kg). According to these characteristics, both biomasses are interesting for developing more value-added products (e.g., charcoal, bio-chemicals with phytochemistry and pharmacology activities) besides burning under the context of biorefineries.

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Proximate composition, physical characteristics and mineral content of fruit, pulp and seeds of Parinari curatellifolia (Maula) from Central Malawi

Cited by 8 publications

References 13 publications

Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Proximate Analysis of Vegetable and Fruit Waste Collected from the Kadi Vegetable Market, Gujarat

Tropical mobola plum (Parinari Curatellifolia): a full characterization of wood and bark within the scope of biorefineries

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