2026-09-20T21:53:57Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/485 2021-12-13T01:31:18Z 1582963788001:1582966466300 user-ydbu

Determination of Nutritional Values and Elemental Contents from Guava Fruit Wai Wai Mar In this study, Guava fruit (Psidiumguajava, L.) was collected from GayanYwarThit village, Letpadan Township in Bago Region. Water content was determined by oven drying method. Ash content was determined by Muffle furnace method and fibre content was determined by digestion method. Fat content was determined by Soxhlet extractionmethod and protein content was determined by Macro Kjeldahl method. The total carbohydrate content was determined by the difference between 100 and the sum of percentage (%) of water, ash, fibre, fat and protein. Vitamin C content was determined by redox titration method. The elements present were determined by Atomic Absorption Spectroscopy Technique(AAS). The elements of calcium, iron, magnesium and sodium were observed in guava fruit. In this research work, the nutritive values of guava fruit contain 37.50% of water, 1.01% of ash, 2.60% of protein, 4.01% of fibre, 0.35% of fat and 54.53% of carbohydrate. Vitamin C content of fresh sample 0.208% andof boiled sample 0.123%were found. The elementssuch as 0.690 ppm of calcium, 1.126 ppm of magnesium, 0.197 ppm of iron and 9.725 ppm of sodium. 2019 http://hdl.handle.net/20.500.12678/0000000485 https://meral.edu.mm/records/485