Proximate analysis and chemical characteristics of fruits and seeds of mutamba (Guazuma ulmifolia)
DOI:
https://doi.org/10.70151/xyvaha42Keywords:
Mutamba, resistant starch, Total utilization, MelibioseAbstract
The Guazuma ulmifolia is a native medicinal plant and fruit Malvaceae family with wide geographical dispersion. The present fruits flavorsweet and spicy and pleasant smell and can be eaten raw or processed. This study analyzed the chemical characteristics considered as quality variables and the chemical composition of the seed, green and ripe fruit of mutamba (G. ulmifolia). The fruit and seeds G. ulmifolia showed considerable amounts of fiber, protein and a high energy value. The green fruit had higher total starch content (22.31%), available starch (16.92%) and vitamin C (14.14%). Lower pH (4.68), higher acidity (1.45%), soluble solids (24.6%), soluble sugars (14,74), reducing sugars (8.88%) and resistant starch (6, 79%) were observed for the mature fruits. The seeds showed higher pH (5.50) and pectin (1.12%), less acid (0.96%), soluble solids (8.2%), soluble sugars (1 91) and reducing sugars (0.61%). In the chromatographic profile was identified four sugars and they glucose, fructose, melibiose and melezitose. The quality variables allows us to state that the fruits and seeds can be used for industrial processing. Although they have been classified as few food acids and low in vitamin C, it proved to be good sources of starch, pectin and non-digestible sugars.
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