J. Sci. Food Agric.

1982, 33, 283-286

Nutritional Value and Mineral Contents

of Chrysophyllum albidum Fruit
Chukwuemeka A. Nwadinigwe
Department of Chemistry, University of Nigeria, Nsukka, Nigeria
(Manuscript received 8 April 1981)

The mineral content and nutritional value of Chrysophylfum albidum fruit has been
studied. Fresh fruit samples, both untreated and treated with 2,4-dichlorophenoxy-
acetic acid, were investigated. Analyses for moisture, ash, crude fibre, oil, protein,
starch, sugar, ascorbic acid, and mineral elements contents in the edible portions of
each sample showed that both samples retained their freshness equally. The mineral
elements present (K, P, S, Ca, Mg, Fe, A1 and Zn) and the crude fibre also showed
no significant difference between samples. The contribution of all of these minerals
to the Recommended Dietary Allowance was quite significant.

1. Introduction
Chrysophylfumalbidum G. Don, sometimes referred to as Chrysophyllum afiicanum A. DeCandolle,
and commonly known as the African star apple, is classified as a wild food plant' and belongs
to the family Sapotaceae.2 The ideal habitat is lowland tropical rain forest. The fruit is seasonal
(December-March), and glabrous when ripe, ovoid to subglobose, pointed at the apex, and up to
6 cm long and 5 cm in diameter. The skin or peel, is orange to golden yellow when ripe and the
pulp within the peel may be orange, pinkish, or light yellow. In the pulp are three to five seeds
which are not usually eaten and have no economic value. The seed-coats are hard, bony, shiny,
and dark brown, and when broken reveal white-coloured cotyledons. Excepting the seeds, all the
parts of the ripe fruit are edible and people relish the gummy, tasty pulp. The fruit has immense
economic potential, especially following the report' that jams that could compete with raspberry
jams and jellies could be made from it. However, like all seasonal fruits in developing countries
where storage technology is poorly developed, there are periods of glut and scarcity. This work
investigates the nutritional value of the fruit, its mineral content and to what extent samples treated
with 2,4-dichlorophenoxyaceticacid (2,4-D) retain their freshness on cold storage.

2. Experimental
2.1. Materials and methods
C . afbidum fruits vary widely in sweetness and, sometimes in size, from locality to locality. From
one tree in Orlu, Imo State of Nigeria 120 fresh ripe fruits were collected at random. The fruits
were divided into two lots (A and B) and these formed stock samples for analyses. Fresh samples of
A were analysed for moisture, ash, crude fibre, oil, protein, starch, sugar, ascorbic acid, and mineral
elements contents. Each fruit of sample B was first washed with water containing Spg kg-l of
2,4-D, as a preservative, and then polished with paraffin wax containing 5 pg kg-l of 2,4-D before
being stored in a refrigerator. Sample B was analysed at 3-month intervals.

2.2. Moisture, ash, crude fibre, oil, protein, starch, sugar and ascorbic acid determinations
Recognised standard procedures were used for these determinations and the details can be obtained
0022-5142/82/03O0-0283 $02.00 0 1982 Society of Chemical Industry
283
284 C . A. Nwadinigwe

from the literature cited. Two grams of material was used for each moisture determination
according to Joslyn's m e t h ~ d The
. ~ ash content was determined either by Joslyn's method3 or
as recommended by the AOAC4 For protein content, Kjeldahl nitrogen was determined after
the sample had been defatted with light petroleum. The N value was then multiplied by a factor
of 6.25,4 to obtain crude protein. Oil content was determined by Soxhlet extraction using light
petroleum (b.p. 30°C) as a ~ o l v e n t The
. ~ crude fibre determination was as recommended by the
AOAC.4 The starch content of the pulp was determined by the methods recommended by the
Society of Public Analysts5 or as reported,6 while sugar was determined c o l ~ r i m e t r i c a l l yThe
.~~~
procedure used for the determination of ascorbic acid was as detailed by the AOAC.4

2.3. Mineral elements

Mineral content analyses were carried out on freshly milled specimens and also on ashed samples.
The materials for analysis were then subjected to qualitative tests, systematic inorganic analyses, *
and the spot test reaction^.^ The minerals identified were quantitatively analysed using com-
pleximetric (EDTA) titrations (Mg, Al, Ca, S and Zn)lOa and colorimetric procedures (P, K and
Fe).lob

3. Results and discussion

The experimental results are summarised in Tables 1 and 2. No data are given for sample B since
the experimental results agree reasonably well with those for A. For example, after 3 months of
cold storage under the conditions described, sample B hardly showed any variations from the
values quoted for fresh samples. The values at 6, 9 and 12 months were within f O.lO%, f 0.5 %
and f 1.0%, respectively, of the values quoted for fresh samples in Table 1. The implication is
that the fruits can be effectively stored under such conditions without any significant loss of food
value, although the economics have yet to be assessed. Moisture determinations on the pulp of
sample A showed fairly consistent results, within +0.5%. A similar slight variation was observed
for peel determinations. However, the pulp of A showed a higher moisture content than the peel.
The pulp also showed a higher oil content. Storage for 12 months did not affect the oil content

Table 1. Percentagelunit weight of moisture, ash, crude fibre, oil, protein, starch, total sugar and
content of ascorbic acid (mg 100 ml-1) in fresh samples of C . albidrrrn fruit

Fresh fruits, sample A

~- .. . ~ ~ .

Determination (percentage/unit weight)

Parameter 1 2 3 4 5 6 1 Average

Moisture Peel 55.89 55.87 55.87 55.87 55.85 55.86 55.88 55.81
Pulp 72.55 12.12 72.34 12.34 12.55 12.12 12.34 12.34
Ash Peel 2.16 2.20 2.17 2.18 2.20 2.16 2.17 2.18
Pulp 2.85 2.65 2.71 2.74 2.85 2.11 2.65 2.14
Crude fibre Peel 13.13 13.20 13.11 13.15 13.19 13.11 13.15 13.15
Pulp 14.92 14.80 14.96 14.89 14.80 14.96 14.92 14.89
Oil Peel 6.05 5.23 5.91 5.13 6.05 5.23 5.91 5.73
Pulp 28.73 21.72 28.66 28.37 28.66 28.13 21.72 28.31
Protein Peel 8.16 8.33 9.21 8.19 8.79 8.17 8.81 8.79
Pulp 11.60 11.38 11.92 11.63 11.38 11.61 11.91 11.63
Starch Pulp 14.75 14.80 14.62 14.72 14.75 14.72 14.69 14.72
Total sugar Pulp 19.13 19.14 19.24 19.17 19.23 19.17 19.25 19.19
Ascorbicacid Pulp 96.39 96.39 96.40 96.39 96.38 96.38 96.41 96.39
(mg 100 m1-l)
Nutritional value of C. albidum fruit 285

Table 2. Mineral elements in the various portions o f C . albidion

fruit

Amounts in various parts o f the fruit (100 g-l)

In raw (fresh) fruit In ash

Elements - ~ _ _
detected Peel Pulp Seed Peel Pulp Seed

Al 0.3350 0 . I918 0.1606 16.19 18.62 19.83

Ca 0.0540 0.0269 0.0157 2 . 6 2 2.61 1.94
Fe 0.0044 0.0020 0.0028 0.21 0 . 1 9 0 . 3 4
K 0.0035 0.0002 0.0009 0 . 1 7 0 . 0 2 0.11
Mg 0.0654 0.0364 0.0565 3.16 3.53 6.97
P 0.0697 0.0446 0.0294 3.37 4 . 3 3 3.63
Zn 0.0064 0.0034 0.0034 3 . 1 1 3.27 3.27
S 0.0100 0.0083 0.0045 4.81 8.02 5.61
Mn"

a Not quantified.

adversely. The minor reduction observed could result from slight hydrolysis of the oil to fatty acids.
On average, the pulp has a higher protein value (1 1.63 %) than the peel (8.79 %). Only the pulp was
analysed for starch, sugar, and L-ascorbic acid. Results showed that the ascorbic acid content is
high when compared with values reported for other fruits.l1 C . albidum fruit is thus a very dependa-
ble source of vitamin C in comparison with recommended levels of vitamin C intake.12
Table 2 summarises the amounts of the minerals detected in various parts of the fruit, including
the seed. The Recommended Dietary Allowances (RDA) for most of these minerals are already
known.13-14 For example, the RDA for calcium is 800 mg day-1 for adults.15 From Table 2 it can be
seent hat 100 g of the raw peel, pulp and seed contain 0.054,0.0269, and 0.0157 g of calcium, respec-
tively. Therefore, 100 g of raw peel and pulp will supply about 10% of the RDA. For iron, the
RDA is 10 mg day-1 for men, 12 mg day-1 for women and 15 mg day-1 for children and pregnant
Experimental results obtained for iron (Table 2) show 4.4, 2.0 and 2.8 mg in 100 g of
raw peel, pulp and seed, respectively, implying that 100 g of peel and pulp contribute 64, 53 and
40% of the RDA value for men, women and children and pregnant women, respectively. The
amount of zinc in the peel (6.4 mg) and pulp (3.4 mg) of C. aZbidum fruit ranks it as one of the best
sources of the mineral. One hundred grams of fresh peel and pulp would supply about 65 % of the
RDA fclr zinc (15 mg day-1 16).
The dietary importance of this fruit, indigenous in many developing countries cannot, therefore,
be over emphasised. It serves as a cheap source of protein, minerals, oils and vitamin C. Increased
production would significantly improve both qualitatively and quantitatively the available food
supplies and the nutritional status of the people.

References
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