Nutritional and Heavy Metal Analysis on Four Local Fruits in Awka South Eastern Nigeria

Abstract

The aim of this study was to assess and evaluate the nutritional and metal analysis on four local fruits. Proximate analysis was carried out to determine the levels of crude protein, crude fiber, total ash, mineral content, lipids and carbohydrates on the four local fruits (Chrysophyllum albidum, Solanum macrocarpon, Aabelmoschus esculentus and Dalium indium. The presence of Lycopene was also determined. Results of the proximate analyses of the fruits indicated that crude protein content ranged from (3.40±0.12% - 5.07±0.14)g/100g with Solanum macrocarpon having the highest, ash content was in the ranges of (0.50±0.00- 5.00±0.00)g/100g, crude fiber gave values in the range (3.31±0.31-54.17±0.16)g/100g, moisture content was in the range of (15.00±0.04- 68.35±1.73)g/100g, it recorded the highest value in Solanum macrocarpon and the least in Abelmoschus esculentus and total carbohydrates was (11.15±0.14- 32.73±2.30)g/100g with Chrysophyllum albidum having the highest and Dalium indium, the least. Result on lycopene concentration gave Dalium indium with 0.0962mg/g as the highest, others showed appreciable values of 0.0202mg/g, 0.0285mg/g and 0.0147mg/g for S. macrocarpon, C. albidum and A. esculentus respectively. The mineral composition contained in the fruits were calcium which had the highest values in the four fruits (49.622, 65.153, 27.016 and 30.425) ppm, magnesium gave (20.811, 21.291, 11.105 and 11.304) ppm, copper gave (0.075, 0.113, 0.116 and 0.158) ppm, zinc (6.594, 6.452, 3.743 and 5.239) ppm, manganese (1.476, 4.840, 4.050,0.696) ppm, iron (3.486, 5.456, 4.858 and 4.539) ppm, cobalt (0.148, 0.126, 0.064 and 0.123) ppm, lead (1.410, 0.170, 0.070, 0.030) ppm, nickel (0.077, 0.042, 0.065 and 0.040)ppm, cadmium (0.00, 0.096, 0.039, 0.018)ppm, chromium (0.250, 0.142, 0.00, 0.073) ppm and the least values in aluminium (0.00- 0.130) ppm for C. albidum, A. esculentus, D. indium and S. macrocarpon respectively. The collection of nutritional information may serve as a basis for increased consumption and utilization.