Journal of Nutrition & Food Sciences
Open Access

Osilesi O

Publications

• Research Article
  Nutrients Compositions and Phytochemical Contents of Edible Parts of Chrysophyllum albidum Fruit
  Author(s): Ibrahim HO, Osilesi O, Adebawo OO, Onajobi FD, Karigidi KO and Muhammad LBIbrahim HO, Osilesi O, Adebawo OO, Onajobi FD, Karigidi KO and Muhammad LB
  
  Background: Fruits and fruit products are important part of food and contribute significantly to the food security of the society especially in terms of vitamins and micronutrients. Objectives: To investigate the nutrient composition and phytochemical contents of the lyophilized-edible parts of Chrysophyllum albidum fruit. Methods: The edible parts (fruit-pulp, fruit-skin and seed-shell pericarp) of C. albidum were separated, lyophilized and pulverized into powdered. The edible parts were evaluated for phytochemicals constituents, proximate, fibers, sugars, starch and mineral elements using standard methods. Results: The fruit-skin in comparison with the fruit-pulp and seed shell pericarp had the highest proximate (except for crude fat, crude protein, carbohydrate and moisture); fiber fractions (except lignin), starch, minerals (except for chloride and iron) and phytochemical (e.. View More»
  DOI: 10.4172/2155-9600.1000579

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