Research Article of International Journal of Food and Nutrition Research
Nutrients, phytochemicals and antioxidant properties of two varieties of tropical almond (terminalia catappa) pulp
*Okudu, H.O., Okudu, P.C. and Mene, L.P
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
Ripe fruits of tropical almond (Terminalia catappa) of red and yellow varieties were collected from National Root Crops Research Institute (NRCRI) Umudike environs. The pulp was analyzed as eaten. The nutrient compositions were determined using AOAC techniques. Minerals were determined using wet acid digestion method for multiple nutrient determinations as described by AOAC. Gravimetric and spectrophotometric methods were used for phytochemical determinations. The anti-oxidant activity of the extracts was measured in terms of hydrogen donating or radical-scavenging ability using the stable free radical 1.1-diphenyl-2-picylhydrazyl (DPPH). Means and standard deviation were calculated and compared using student t-test. Tropical almond had moisture (82.74 – 83.68%), fiber (1.69 -1.74%), fat (0.06 – 0.07%) Protein (1.27 – 1.32%). predominate minerals were P(143.34 – 145.45mg/100g), K(234.77 -235.82mg/100g), and Ca(12.84 – 14.43ma\g/100g). Β-carotene obtained was 5540 – 5830mcg/100g, vitamin C 17.44 – 18.83mg/100g. all phytochemicals analyzed were below 1%. Radical scavenging ability of red variety of tropical almond were 18.30, 23.70, 32.40, 35.40 and 48.50% at the corresponding concentrations of 2,4,6,8, and 10ppm while the scavenging ability of the yellow variety at 2, 4, 6, 8 and 10ppm were 16.70, 21.30, 29.40, 32.50 and 43.80 respectively. The results show that consumption of tropical almond will contribute significantly to intake and health benefits
Keywords: Tropical almond, Nutrients, Anti-oxidants, phytochemicals, pulp