International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Proximate composition and fatty acid profile of garden egg (Solanum aethiopicum L) fruit


A Adeyeye, AI Salami Adeniyi, WK Sulaiman, OA Akinyode

The physicochemical properties of the fruit and the fatty acid profile of the fruit oil of garden egg - Solanum aethiopicum - have been determined using standard methods of the AOAC. The proximate composition gave dry matter 9.07% and moisture 90.89%, ash content 1.52%, crude fat 0.85%, crude protein 1.783%, crude fibre 2.29% and carbohydrate 2.63%. The predominant saturated fatty acids were palmitic (20.71) %, stearic (9.019) %, lauric (7.2) % and myristic (4.7%), while oleic (10.77%), linoleic (32.65%), arachidonic (4.64%) and linolenic (3.173%) acids dominated the unsaturated ones. The most abundant fatty acids in the order of abundance were linoleic > palmitic > oleic > stearic > lauric > myristic > arachidonic > linolenic acid. The total unsaturated fatty acids (56.492%) predominated the total saturated (43.508%), while the percentage poly-unsaturated (40.462%) was greater than that of mono-unsaturated (16.034%). The high level of essential fatty acids in the fruit oil is an advantage, bearing in mind that they cannot be produced in the body, but are needed and must be supplied from the food consumed for the necessary functions for which they are needed in the body. The good total unsaturated/saturated (or PS) ratio makes the fruit oil nutritionally very useful to be adopted for domestic purposes.
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