ABSTRACT
the study conducted for the https://newprojecttopics.com.ng/bacteriological-and-proximate-analysis-of-beetroot-juice-beta-vulgaris-l-%ef%bf%bc-2/in two variety of quava which was carried out in a local market of Abiakpo in Ikot Osurua, in Ikot ekpene Local Government Area Akwa Ibom State. the result for columbean quava’s were moisture content (84%), Ash content (11.75h), fiber content (19.70%) protein content (61.2%) lipid content (0.60h%). Result for columbean Quava’s were moisture (80.7%), Ash content (11.50%), fiver content (15.80%). Protein content (55.6%) lipid content (0.66%), while the result for the anti-oxidance was vitamin c (225mg), vitamin e(14.9%), and B carotene (377.6Ng/100g) the result for Antioxidant in Argentina Quava wre Vitamin C (220mg), vitamin E(14.9%) and B-carotene (360 Ng/100) respectively
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Guava is a small tropical tree that grows in dry or humid heat it is widely grown for the fruit in tropics. it is a member of the myrtaceae family, with about 133 genera and more than 3,800 species. The leaves and bark of P. quajava tree have a long history of medicinal uses that are still employed today (Nwinyi et al; 2008). The consumption trend of fresh tropical fruits and their products is increasing steadily due to consumers education on their exotic flovors, nutritive value, and phytochemical content with potential health effects (food and Agriculture organization (FAO), 2004). bother the fleshy fruit of the guava plant and the leaves are edilsle with the fruit most often eaten as a snack and the leaves commonly boiled in an herbal tea texture wise guavas are similar to pears, but with a little more crunch They have a sweet, tropical flavor that instantly takes the taste buds on and island vacation.
Guavas are often included among super fuits, being rich in dietary fibers, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manageness having a generally broad, low-low-caloric profile of essential nutrients, a single common quava (p.quajava) fruits contains about four times the amount of vitamin c as an orange.
however, nutrient content varies across quava cultivars. Although, the strawberry quava (p.littorale var cattleianum), notably containing 90mg of vitamin c per serving, has about 25% of the amount found in more common varieties, its total vivamin c content in on serving still provides 100% of Dietary reference intake for adult males. Quavas contain both corotenoids, and polyphenols, the major classes of antioxidant pigments giving them relatively high potential antioxidant value among plant foods ( limenez – Escrig et al; 2001) . Also these pigments produce the fruit skin and flesh color, quavas that are red – orange have more pigment content as polyphenol, carotenoid and pro- vitamin A retinoid sources thatn yellow-green ones (linda et al; 2004). Guavas are considered excellent sources of antioxidant phytochemicals, which include ascorbic acid, carotenoids antioxidant dietary fiber, and polyphenolics
Guava’s major carotenoid, lycopent, is responsible for the pink coloration in pink guava’s flesh. polyphenolics from fruits and vegetable are widely investigated because of their role as chemo protective agents against degenerative disease, anti mutagenic effects and antiviral effects, among others (Robbins, 2003)
1.2 Aims and Objective
Aims
The aim of this research project is to Determin the proximate and Anti-oxidant in two varieties of Guava (psidium Quajava.l)