Proximate composition and effect of storage condition on Ascorbic acid content of Baobab fruits (Adonsonia digitate L.) pulp from Wudil, Kano State Nigeria

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Abstract

Baobab (Adonsonia digitata) fruit pulp is high in vitamin C and minerals. This study determined proximate composition and effect of storage conditions on ascorbic acid of the pulp from Wudil. The research was a 2X2X2 factorial. Fruits were harvested from Tsibiri village; pods broken, lightly pounded, sieved out and stored in clean jar. Moisture content was determined by hot air oven method, fat by soxhlet extraction and ash using muffle furnace. Treatments were coded A – H; ascorbic acid and titratable acidity determined weekly for 8 weeks. The pH of the pulp was determined on first and last days of storage. Data were analyzed using SPSS statistical tool. Proximate composition were 6.35 ± 0.10, 0.20 ± 0.00, 2.30 ± 0.20, 5.20 ± 0.02, 5.63 ± 0.04 and 72.00 ± 0.00 for moisture, fat, protein, ash, crude fibre and carbohydrate respectively. Ascorbic acid content were stable over first two weeks of storage but changed slightly as storage progressed. Highest ascorbic acid of 275.60 mg/100 g and titratable acidity value of 14.05 were observed in all samples on first day. The best treatment in preserving ascorbic acid was storage under refrigerator, with unbroken pod, wrapped in black polyethylene. It could be concluded that ascorbic acid content is affected by storage condition and packaging. It is recommended that fruits be stored under refrigeration, unbroken pod and wrapped in black polyethylene bag and where electricity is a problem; the fruits can be stored under ambient temperature; in unbroken pod and packaged in black polyethylene bag.

Keywords: Baobab, ascorbic acid, storage, fruit, pulp

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