Nutritional composition of minor indigenous fruits: Cheapest nutritional source for the rural people of Bangladesh

被引：28

作者：

Shajib, Md. Tariqul Islam ^{[1
,2
,3
]}

Kawser, Mahbuba ^{[2
]}

Miah, Md. Nuruddin ^{[1
]}

Begum, Parveen ^{[2
]}

Bhattacharjee, Lalita

Hossain, A. ^{[2
]}

Fomsgaard, Inge S. ^{[3
]}

Islam, Sheikh Nazrul ^{[2
]}

机构：

[1] Sher E Bangla Agr Univ, Dept Biochem, Dhaka 1207, Bangladesh

[2] Univ Dhaka, Inst Nutr & Food Sci, Dhaka 1000, Bangladesh

[3] Aarhus Univ, Dept Agroecol, DK-4200 Slagelse, Denmark

来源：

FOOD CHEMISTRY | 2013年 / 140卷 / 03期

关键词：

Minor indigenous fruits; Nutritional compositions; Cheapest nutrient source; Bangladesh;

D O I：

10.1016/j.foodchem.2012.11.035

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In line of the development of a food composition database for Bangladesh, 10 minor indigenous fruits were analysed for their nutrient composition comprising ascorbic acid, carotenoids and mineral values. Nutrient data obtained have been compared with published data reported in different literatures, book and United States Department of Agriculture-National Nutrient Database for Standard Reference. Ascorbic acid was highest in Wood apple and lowest in Roselle. Monkey jack contained the highest amount of carotenoids, zinc and copper. Content of calcium, magnesium and phosphorous were found highest in Antidesma velutinum. Potassium was the highest in Wood apple followed by in Moneky jack. It was noted that most of the minor fruits have much higher amount of ascorbic acid than the national fruit - Jack fruit ripe, the king fruit - Mango ripe of Bangladesh and exotic fruits - Apple and Grapes. The nutrient values of these minor fruits would make awareness among the people for their mass consumption for healthy life and to grow more minor fruit trees from extinction in order to maintain biodiversity. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：466 / 470

页数：5

共 21 条

[1]

[Anonymous], 1998, Vitamin and mineral requirements in human nutrition, VSecond, DOI DOI 10.1177/156482650602700117

[2]

Berdanier C.D., 1998, ADV NUTR MICRONUTRIE

[3]

Cohen C., 1986, J TROPICAL PEDIAT, V32, P78

[4]

FAO, 2009, The State of Food Insecurity in the World 2009: Economic Crises-Impacts and Lessons Learned

[5]

Food and Agriculture Organization-National Food Policy Capacity Strengthening Programme (FAO-NFPCSP), 2010, PREP FOOD COMP DAT S, P94

[6]

Gopalan G., 2004, Nutritive Value of Indian Foods

[7]

Haque M. N., 2009, Bangladesh Journal of Scientific and Industrial Research, V44, P353

[8] ARE RECOMMENDED DAILY ALLOWANCES FOR VITAMIN-C ADEQUATE [J].

JUKES, TH .

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1974, 71 (05) :1949-1951

[9]

Khan M. M. R., 2006, PAKISTAN J BIOL SCI, V6, P388

[10] Iron bioavailability in green leafy vegetables cooked in different utensils [J].

Kumari, M ;

Gupta, S ;

Lakshmi, AJ ;

Prakash, J .

FOOD CHEMISTRY, 2004, 86 (02) :217-222

← 1 2 3 →