A PHYSICOCHEMICAL STUDY OF NIGERIAN VELVET TAMARIND (DIALIUM-GUINEENSE L) FRUIT

被引：10

作者：

AROGBA, SS

AJIBORO, AA

ODUKWE, IJ

机构：

[1] Department of Food Technology, Idah, Kogi State

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 66卷 / 04期

关键词：

PHYSICOCHEMICAL COMPOSITION; DIALIUM GUINEENSE; NIGERIA;

D O I：

10.1002/jsfa.2740660417

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The edible part (pulp) of ripe Dialium guineense fruit is sweet (total sugars 582.1 g kg(-1)) but acidic (pH 3.3) and relatively poor in protein (61.3 g kg(-1)) and oil (70.0 g kg(-1)). Fairly low levels of ascorbic acid and tannin are present. The seed, however, is mildly acidic (pH 5.5), poor in oil (60.1 g kg(-1)) but a fairly good source of protein (148.8 g kg(-1)) and minerals.

引用

页码：533 / 534

页数：2