Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The mineral and nutrient composition of five varieties of Citrus species: sweet orange (Citrus sinensis), tangerine (Citrus reticulata), lemon (Citrus limonum), lime (Citrus aurantifolia) and grape (Citrus grandis) were determined. The research showed that these citrus fruits contained crude protein (10.94-17.06%), crude fiber (5.84-7.10%), carbohydrate (70.86-77.10%), moisture (4.28-5.70%), crude lipid (0.64-1.24%), ash (4.40-7.80%) and food energy content was (347.04-363 g cal 1) of fresh fruits. The most important minerals detected in the fruits include calcium (2.0-3.20%), phosphorus (0.24-0.41%), potassium (0.28-1.0%), magnesium (0.49-0.61%) and sodium (0.28-0.36%). These nutrients are indispensable for the good condition of our health. This study justifies the use of citrus fruits as food and drug in herbal medicine in Southeastern Nigeria.
How to cite this article:
D.E. Okwu and I.N. Emenike . Nutritive Value and Mineral Content of Different Varieties of Citrus Fruits.
DOI: https://doi.org/10.36478/jftech.2007.105.108
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.105.108