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A Comparative Analysis on the Nutritional Contents of Two Varieties of Pineapple of Chittagong Region

ABDUL KADER
Dept. of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331,Bangladesh

FARAH MAH JABEEN HOSSAIN
Dept. of Applied Chemistry and Chemical Technology, University of Dhaka

MOHAMMED MOINUL ISLAM
Dept. of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331,Bangladesh

GOLAM KABIR
Dept. of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331,Bangladesh

SUBOD KUMAR SARKAR
Dept. of Biochemistry and Biotechnology, University of Science and Technology Chittagong (USTC)

NURUL ABSAR
Dept. of Biochemistry and Biotechnology, University of Science and Technology Chittagong (USTC)

Abstract/ Executive Summary:

The macro- and micro-nutrients of locally produced pineapples namely Giant Kew and Honey Queen were compared. The Giant Kew variety contained 6 g% of TSS, 3.88 g% of total sugar and 1.75 g% of non reducing sugar. On the contrary, the Honey Queen variety contained 10 g% of TSS, 4.84 g% of total sugar and 1.59 g% of non reducing sugar. The comparative study indicates that the Honey Queen variety is superior in nutritional content as well as sweetness than the Giant Kew variety of pineapple.

Keywords: Pineapple, Major nutrients, Mminerals, Composition

Location: Department of Botany, University of Chittagong

Start Date: 00-00-2010

End Date: 00-00-2010

Program Area: Quality and Nutrition

Commodity: Pineapple

Objectives:

1. To compare the nutritional compositions such as protein, lipid, total sugar, starch, ash, moisture, total soluble solid (TSS), vitamin C, and different minerals such as calcium, magnesium, potassium, copper, iron and zinc of the experimental fruits.

Methodology:

The varieties namely Giant Kew and Honey Queen were collected (in duplicate for each variety) from the local market and used for the experimental purposes. The collected pineapples having fresh leaves were selected for identification. Standard procedure was used for identifying the variety in the Department of Botany, University of Chittagong. Determination of moisture - Moisture was determined by the conventional method. 2 g of edible part of pineapple was weighed in a porcelain crucible and heated in an electrical oven for about six hours at 100⁰C. It was then cooled in desiccator and weighed again. For a constant weight the crucible with sample was heated repeatedly and weighed after cooling. Percent moisture content (g/100g sample) = Wt of moisture x 100/Wt of sample taken. Determination of total ash - The sample (1g) was weighed accurately into a crucible and placed on a clay pipe triangle and heated first over a low flame till all the material was completely charred, followed by heating in a muffle furnace for about 5-6 hours at 600°C. It was then cooled in a desiccator and weighed. Ash content (g/100g sample) = Wt of ash x 100/Wt of sample taken. Determination of Total Soluble Solid (TSS) - 2 g of edible part of pineapple was taken into a mortar and smashed well. Then a drop of pineapple juice was squeezed on the prism of the abbe refractometer and the percent of TSS was obtained from the direct reading of the instrument. Determination of total sugar - Sugar extract of the pineapple was prepared following the method of Loomis and Shull, 1937 and determined calorimetrically by the Anthrone method. Total sugar (g/100 g sample) = Wt of sugar x 100/Wt of sample taken. Determination of reducing sugar - Reducing sugar was determined by dinitrosalicylic acid method. Wt-percentage of reducing sugar (g/100 g sample) = Wt of reducing sugar x 100/Wt of sample taken. Determination of non-reducing sugar - Sucrose content was calculated from the following formula: Percent of non-reducing sugar = (percent of total sugar- percent of reducing sugar). Estimation of starch - Starch was determined following the anthrone method. Percent of starch content (g/100 g sample) = Wt of starch obtained x 100/Wt of sample taken. Determination of lipid content - Total lipid was determined. Percent of lipid content (g/100 g sample) = Wt of lipid obtained x 100/Wt of sample taken. Determination of water-soluble protein - Determination of water-soluble protein was done by the method of Folin- Lowry. Percent of soluble protein content (g/100 g sample) = Wt of protein obtained x 100/Wt of sample taken.

Source of Information: The Chittagong Univ. J. B. Sci.,Vol. 5(1 &2):105-112 , 2010

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The Giant Kew variety contained 6 g% of TSS, 3.88 g% of total sugar and 1.75 g% of non reducing sugar. On the contrary, the Honey Queen variety contained 10 g% of TSS, 4.84 g% of total sugar and 1.59 g% of non reducing sugar. The comparative study indicates that the Honey Queen variety is superior in nutritional content as well as sweetness than the Giant Kew variety of pineapple.

Knowledge Management: Journal