Proximate Composition and Mineral Analysis of Cinnamon

Abstract

A study was conducted to know the nutritive value of cinnamon in the Department of Human Nutrition, NWFP Agricultural University, Peshawar. The standard procedures of AOAC (2003) were followed to analyze the proximate composition and mineral analysis. The caloric value was calculated from crude protein, crude fat, crude fiber, carbohydrate, moisture and ash content. The iron (Fe), zinc (Zn), calcium (Ca), chromium (Cr), manganese (Mn) and magnesium (Mg) were determined by Atomic Absorption Spectrophotometer, sodium (Na) and potassium (K) by Flame Photometer and phosphorus (P) by Spectrophotometer. The results revealed that cinnamon contained ash (2.4%), crude protein (3.5%), crude fat (4%), crude fiber (33.0%), moisture (5.1%) and carbohydrate (52.0%). While the mineral determination gave the data that cinnamon contained iron (7.0 mg/g), Zinc (2.6 mg/g), Calcium (83.8 mg/g), Chromium (0.4 mg/g), Manganese (20.1 mg/g) and Magnesium (85.5 mg/g), sodium (0.0 mg/g), Potassium (134.7 mg/g) and Phosphorus (42.4 mg/g). This study concluded that the tested cinnamon contained highest amount of carbohydrate and lowest amount of ash. Similarly, among minerals the tested cinnamon contained highest amount of potassium and no sodium at all.