2024-03-28T15:00:21Z
https://meral.edu.mm/oai
oai:meral.edu.mm:recid/485
2021-12-13T01:31:18Z
1582963788001:1582966466300
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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