Proximate Composition and Fruit Weight of Fresh Date Fruits (Phoenix dactylifera L.) Varieties in Wet Season of Nigeria
DOI:
https://doi.org/10.3923/pjn.2015.834.836Keywords:
Alternative source of food, date fruits, palm oilAbstract
The aim of this experiment was to examine the proximate composition and fruit weight of some selected fresh date fruits in wet season of Nigeria in June 2014 during the harvest period. The fresh date fruits varieties were selected from gene pool 4 in the experimental field of Nigerian Institute for Oil palm Research (NIFOR) date palm substation, Dutse, Jigawa State. Results showed that variety-01 had the highest moisture content of (73.60±0.20), while Fat content were recorded highest for Variety-05 (2.96±0.03). However the Ash content was observed in Variety-01 (0.95±0.03), Variety-04 (1.22±0.02) and Variety-05 (0.78±0.01), respectively. A high amount of crude Fibre was recorded in variety-05 with (0.64±0.01) while protein content was least in variety-02 and variety-03 with the means (2.73±0.02) and (2.56±0.01). Carbohydrate content was highest in variety-01 (54.15±0.99) and variety-03 (32.65±0.05), respectively. The results generally indicated that date (Phoenix dactylifera) fruit were good sources of nutrition and can be used in food formulation and future date palm breeding programmes.
References
Ademoroti, C.A.M., 1996. Environmental Chemistry and Toxicology. Foludex Press Ltd., Ibadan, pp: 111-117.
Al-Farsi, M.A. and C.Y. Lee, 2008. Nutritional and functional properties of dates: A review. Crit. Rev. Food Sci. Nutr., 48: 877-887.
Al-Shahib, W. and R.J. Marshall, 2003. The fruit of the date palm: Its possible use as the best food for the future? Int. J. Food. Sci. Nutr., 54: 247-259.
Horwitz, W. and AOAC, 2000. Official Methods of Analysis of AOAC International. 17th Edn., Association of Official Analytical Chemists, Gaithersburg, Maryland.
Augstburger, F., J. Berger, U. Censkowsky, P. Heid, J. Milz and C. Streit, 2002. Date Palm. Naturland, Germany.
Harbone, J.B., 1973. Phytochemical Methods: A Guide to Modern Technique of Plant Analysis. Chapman and Hall, London, pp: 33-185.
Ishida, H., H. Suzuno, N. Sugiyama, S. Innami, T. Tadokoro and A. Maekawa, 2000. Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas Poir). Food Chem., 68: 359-367.
Kumari, M., S. Gupta, A.J. Lakshmi and J. Prakash, 2004. Iron bioavailability in green leafy vegetables cooked in different utensils. Food Chem., 86: 217-222.
Leterme, P., A. Buldgen, F. Estrada and A.M. Londono, 2006. Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia. Food Chem., 95: 644-652.
Al Jasser, M.S., 2009. Physicochemical composition of date fruit (Phoenix dactyifera L.) from offshoots and cultured cells at different stages. J. Food Technol., 7: 102-105.
Mortazavi, S.M.H., K. Arzani and M. Barzegar, 2007. Effect of vacuum and modified atmosphere packaging on the postharvest quality and shelf life of date fruits in khalal stage. Acta Hortc., 736: 471-477.
Oloyede, O.I., 2005. Chemical profile of unripe pulp of Carica papaya. Pak. J. Nutr., 4: 379-381.
Ossi, C.D. and C.M. Ndukwe, 2008. The nutritional evaluation of cola lepidota. J. Chem. Soc. Nigeria, 5: 150-154.
Ozcan, M., 2004. Mineral contents of some plants used as condiments in Turkey. Food Chem., 84: 437-440.
Rani, C.I., T. Kalaiselvi and V. Jegadeeswari, 2007. The date palm. Horticulture College and Research Institute, Tamilnadu Agriculture University, Coimbaore, India.
USDA., 2014. Classification for kingdom plantae down to family solanaceae. Natural Resources Conservation Service, United States Department of Agriculture, USA.
Wrigley, G., 1995. Date Palm. In: Evolution Crop Plant, Smartt, J. and Simonds N.W. (Eds.). 2nd Edn., Longman, London, pp: 399-403.
Downloads
Published
Issue
Section
License
Copyright (c) 2015 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
