Biochemical And Nutritional Assessment Of Guava (Psidium Guajava)
Journal Title: IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB - Year 2018, Vol 4, Issue 5
Abstract
Guava (Psidium guajava) is an evergreen shrub or small tree in the family Myrtaceae grown for its edible fruits. Analysis of proximate principles of guava was carried out and nutritional profiles of white and red pulp guava were established.Proximate analysis indicated that the carbohydrate content in the white pulp guava was found to behigher than the red pulp guava. The protein content varied significantly with more amount of proteins in the red pulp guava. The amount of crude fibres in red pulp guava was found to be more as compared to white pulp guava. The results for moisture content indicated that the red variety contains less amount of water. The mineral elements analysis indicated that the red pulp guava fruit was significantly higher in Calcium, Sodium and Phosphorous. The white variety was found to be rich in potassium. Sodium content in white guava was in very minute quantity and hence was not detectable. The value of ascorbic acid was higher in red guava, which indicated that the red pulp variety is richer in vitamin C.Isolation of pectin displayed that the white variety of guava exhibited more amount of pectin than the red one.There are a number of citied documents to prove the nutritional significance of guava, but in order to test this significance and hold between the two, most commonly found varieties of this fruit i.e. the white pulp and the red pulp guava, makes it an interesting topic to compare the nutritional status between the two. Hence the aim of the research was to carry out the biochemical assessment of both the varieties of Psidium guajava and to compare the nutritional status of both.
Authors and Affiliations
Dr. Jyoti D. Vora, Ms. Gautami Mankame, Mr. Pranay Madav
Keywords
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- EP ID EP415146
- DOI 10.9790/264X-0405010107.
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