{"_buckets": {"deposit": "a120a234-0104-421c-aedc-ab124947581b"}, "_deposit": {"id": "485", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "485"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/485"}, "control_number": "485", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Determination of Nutritional Values and Elemental Contents from Guava Fruit", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "In this study, Guava fruit (Psidiumguajava, L.) was collected from GayanYwarThit village,\r Letpadan Township in Bago Region. Water content was determined by oven drying method.\r Ash content was determined by Muffle furnace method and fibre content was determined by\r digestion method. Fat content was determined by Soxhlet extractionmethod and protein\r content was determined by Macro Kjeldahl method. The total carbohydrate content was\r determined by the difference between 100 and the sum of percentage (%) of water, ash, fibre,\r fat and protein. Vitamin C content was determined by redox titration method. The elements\r present were determined by Atomic Absorption Spectroscopy Technique(AAS). The\r elements of calcium, iron, magnesium and sodium were observed in guava fruit. In this\r research work, the nutritive values of guava fruit contain 37.50% of water, 1.01% of ash,\r 2.60% of protein, 4.01% of fibre, 0.35% of fat and 54.53% of carbohydrate. Vitamin C\r content of fresh sample 0.208% andof boiled sample 0.123%were found. The elementssuch\r as 0.690 ppm of calcium, 1.126 ppm of magnesium, 0.197 ppm of iron and 9.725 ppm of\r sodium."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Guava fruit"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "filename": "Determination of Nutritional Values and Elemental Contents From.pdf", "filesize": [{"value": "361 Kb"}], "format": "application/pdf", "licensetype": "license_free", "mimetype": "application/pdf"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "10"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Wai Wai Mar"}]}]}, "item_1583108359239": {"attribute_name": "Upload Type", "attribute_name_i18n": "Upload Type", "attribute_value": "Publication"}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_name_i18n": "Publication type", "attribute_value": "Journal article"}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_name_i18n": "Publication date", "attribute_value": "2019"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/277"}, "item_title": "Determination of Nutritional Values and Elemental Contents from Guava Fruit", "item_type_id": "20", "owner": "1", "path": ["1582963788001/1582966466300"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000485", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "485", "relation": {}, "relation_version_is_last": true, "title": ["Determination of Nutritional Values and Elemental Contents from Guava Fruit"], "weko_shared_id": -1}