Background:
Annona squamosa L. (custard apple) is a tropical fruit known for its sweet
taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different
folk medicines by tribal community in India. The present study was focussed on the nutritional properties
of custard apple based products like pulp, juice, jam, jelly and powder.
Methods:
Standard ICP-OES and recognized methods of analysis were used for investigation of
minerals and biochemical constituents of process products of custard apple.
Results:
The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g,
16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in
powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly,
juice and powder respectively. The content of calcium in different products of custard apple was
observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent
was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in
pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g
while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice,
45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of
analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity.
Conclusion:
The results obtained suggest that these underutilized fruits could greatly add in the improvement
of the nutrition of consumers and promote good human health.
Avocado-Derived Biomass: Chemical Composition and Antioxidant Potential
