Nutritional, Organoleptic and Phytochemical Properties of Soursop (Annona muricata) Pulp and Juice after Postharvest Ripening
Bernard Tiencheu *
Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, P. O. Box 63, Buea, Cameroon.
Agbor Claudia Egbe
Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, P. O. Box 63, Buea, Cameroon.
Aduni Ufuan Achidi
Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, P. O. Box 63, Buea, Cameroon.
Noel Tenyang
Department of Biological Science, Faculty of Science, University of Maroua, P.O. Box 814, Maroua, Cameroon.
Eurydice Flore Tiepma Ngongang
Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, P. O. Box 63, Buea, Cameroon.
Fabrice Tonfack Djikeng
School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O Box 563, Buea, Cameroon.
Bertrand Tatsinkou Fossi
Department of Microbiology and Parasitology, Faculty of Science, University of Buea, P. O. Box 63, Buea, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Aims: Annona comprises many species but four are known as bearers of edible fruits, namely, A. reticulata, A. squamosal, A. cherimola and A. muricata. Soursop is not quite exploited in Cameroon. This work was aimed at determining the nutritional and phytochemical properties of soursop pulp and formulated juices.
Methodology: The proximate composition, mineral and phytochemical contents of the pulp and formulated juice with food additives were determined using standard methods. The sensory evaluation of the juice was conducted using a 9- point hedonic scale.
Results: Overall acceptability of the juices ranged from 3.87- 6.38. The qualitative phytochemical screening of the juices showed major secondary metabolites (alkaloids, saponins, tannins except steroids and glycosides). Quantitatively, total phenolic content ranged from 0.26-0.89mg GAE/ mL. Proximate composition of the pulp and juice also varied showing; protein (0.58-7.45%), lipid (0.10-0.74%), fibre (1.26-24.23%), ash (1.29 to 2.22%), carbohydrate (8.63-21.0%) and moisture (45.0-88.23%).The minerals in the pulp and juice were; K (7.70-10.06mg/g), Fe (0.19-0.42mg/g), Ca (0.96-2.16mg/g), Mg (0.19-0.68mg/g), Zn (0.04-0.08mg/g), P (0.05-1.23) and Na (0.73-0.81mg/g). Inclusion of additives to the juice generally increased the acceptability of consumers.
Conclusion: It can be concluded that soursop pulp and juice contain appreciable amounts of nutrients and phytochemicals which can be exploited to improve nutrition and health. This may contribute to an increase in itsconsumption, a reduction in postharvest losses and an increase in domestication of soursop plant.
Keywords: Postharvest, nutrient, food additive, juice, soursop sensory evaluation, Annona muricata.