Quantitative Determination of Some Amino acids and Nutritional Components of Selected Tropical Fruits

Abstract

A quantitative estimation of some amino acids and nutritional values of five selected commonly consumed tropical fruits (watermelon, carrot, mango, tomato and red bell pepper) from the local market of Igbesa, Ogun State have been carried out and results show that for the quantitative composition of protein, mango has the highest protein content of 1.96 g, followed by red bell pepper with 0.90 g, carrot and watermelon having 0.72 g and 0.56 g respectively, tomato has the lowest protein concentration value of 0.52 g. Results obtained for vitamin C shows that, red bell pepper has the highest carbohydrate content of 31.50 mg, followed by mango with 27.00 mg while tomato and water melon had values of 12.80 mg and 8.50 mg respectively, carrot was the least with a concentration of 6.10 mg. Results obtained for carbohydrate ranged from 7.53 g to 17.00 g, with tomato having the highest value of 17.00 g, followed by watermelon with a value of 13.46 g, red bell pepper and mango with concentration values of 11.92 g and 8.59 g respectively, the least being carrot, 7.53 g. Results for citrulline ranged from 1452.00 mg to 121.00 mg, with watermelon having the highest value of 1452.00 mg, followed by tomato with a concentration of 386.00 mg, red bell pepper, tomato 237.00 mg and 158.00 mg respectively, with carrot as least having a citrulline concentration of 121.00 mg. Results for Lycopene ranged from 4324.00 µg to 1.00 µg, tomato has the highest lycopene value of 4324.00 µg, watermelon has a lycopene value of 4245.00 µg, followed by red bell pepper having a value of 23.00 µg, carrot with a value of 3.00 µg and mango having a negligible value of 1.00 µg. Results for arginine shows that, water melon has the highest value of 54.50 mg, followed by carrot 47.10 mg, red bell pepper 40.60 mg and tomato 16.80 mg, mango has the least arginine concentration of 12.30 mg. Results for lysine shows that, watermelon had a value of 63.80 mg, carrot 43.20 mg, red bell pepper 36.30 mg, mango 27.50 mg and the least being tomato 20.40 mg.