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Investigation on nutritional potential of soursop (Annona muricata L.) from Benin for its use as food supplement against protein-energy deficiency

Research Paper | June 1, 2013

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René G. Degnon, Euloge S. Adjou, Jean-Pierre Noudogbessi, Grâce Metome, Fortuné Boko, Edwige Dahouenon-Ahoussi, Mohamed Soumanou, Dominique C.K. Sohounhloue

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Int. J. Biosci.3( 6), 135-144, June 2013

DOI: http://dx.doi.org/10.12692/ijb/3.6.135-144

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Abstract

The microbiological and nutritional characterization of Soursop pulp (Annona muricata L.) was investigated. The moisture content was ranged from 18.33 to 24.53%. The pH was between 4.1 and 4.8 with a mean acidity of 1.75%. The soursop pulps are rich in nutrients such as carbohydrates (23.05%), proteins (7.41%), ash (2.22%) and fiber (24.73%). All samples analyzed were rich in minerals such as phosphorus, calcium, magnesium, potassium and sodium, with a higher content of potassium (1.29 to 1.35%). Anti-nutritional factors such as oxalate and phytate were detected in samples, and values were lower than established toxic level. The total flora count of samples from markets ranged from 2 × 101 to 7 × 101. The enumeration of total coliforms and fecal coliforms was less than 10 cfu/g with an absence of pathogens. The results of physicochemical parameters of soursop puree during storage shown that moisture content, pH and acidity were 21.53±0.14%, 4.1±0.03 and 0.22±0.01%. These physicochemical parameters were significantly (p < 0.05) influenced by the storage time in unpasteurized puree. However, in pasteurized puree, the stability of physicochemical parameters is observed for 15 days of storage at 25°C. However, due to the fact that the soursop fruit is rich in nutrient and have high moisture content, which would encourage microbial growth and so deterioration, more attention should be paid to its microbial quality.

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Investigation on nutritional potential of soursop (Annona muricata L.) from Benin for its use as food supplement against protein-energy deficiency

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