Proximate Analysis of Avocado Pear and Green Mango: Evaluation of Macro and Micro-Nutrient Content of Peels, Fruit and Seed
Ejimofor Chiamaka Frances, Nwakoby Nnamdi Enoch, Oledibe Odira Johnson, Afam-Ezeaku Chikaodili Eziamaka, Mbaukwu Onyinye Ann
Asian Journal of Research in Crop Science · pp. 125–134 · Published 3 Jun 2023
10.9734/ajrcs/2023/v8i4193Abstract
This research study is aimed at making a comparative analysis of proximate, sugar and vitamin contents in peels, seed and fruits of avocado pear and green mangoes from Awka metropolies. The proximate compositions (moisture, ash, fat, fiber, protein and carbohydrate), reducing, non-reducing and total sugar were determined using AOAC (Association of Official Analytical Collaboration) method. The concentration of vitamin A and C was determined by titration technique in aqueous extract of EDTA/TCA solution and titrating with CUSO4. The result show that moisture content of 10.10% was recorded for avocado peels and 47.50% for mango fruit, while the proximate analysis carried out recorded ash (3.87-7.35%), fiber (3.22-7.85%), protein (0.62-3.11%), fats (2.27-17.50 and carbohydrates (37.70-65.32%). Total sugar content ranges from 2.1mg/100g in mango seed to 16.80 in avocado fruit. Vitamin A ranged from 0.11mg/100g in avocado peels to 1.80mg/100g in avocado fruits, while vitamin C ranged (10.30-26.40MG/100g), vitamin D (0.83-3.10mg/100g) and vitamin E (4.18-12.74MG/100g). Vitamin A ranged from 0.11mg/100g in avocado peels to 1.80mg/100g in avocado fruits, while vitamin C ranged (10.30-26.40MG/100g), vitamin D (0.83-3.10mg/100g) and vitamin E (4.18-12.74MG/100g). The result showed that peels, seed and fruits of avocado pear and green mangoes contain enough vitamin C, an antioxidant essential for human health hence the need to increase the consumption of these fruits, thus there is need to increase the consumption of these fruits.
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