Physicochemical characteristics of pea nut butter fruit (Bunchosia armeniaca)

Abstract

The scope of this study is to determine the physicochemical properties of the pulp of the Bunchosia armeniaca. The proximate composition of flesh were determined by using AOAC methods and pH, titratable acidity, total soluble solids and ascorbic acid were also analyzed. The colour and texture in six maturity stages were determined. Moisture and dry matter content were and 25.82% respectively. Crude protein, crude fat, crude fiber, ash and carbohydrates content in were 0.32%, 3.35%, 45.29%, 0.87% and 50.16% respectively. Potassium was the most abundant mineral in flesh of peanut butter fruit, followed by Na, K, Mg, Ca, Zn, Fe and As. Vitamin C content of peanut butter fruit was 9.43± 0.13 mg/100ml. Skin colour of Peanut butter fruit from raw to ripen stage changes green to orange to red colour. Hardness of the flesh of peanut butter fruit increases from raw stage to ripen stage and then hardness decreases gradually up to fully ripen stage.