Comparative Analysis of the Proximate and Amino Acids Composition of Skin and Pulp Cuts of Chrysophyllum Albidum Fruit Consumed in Southwest Nigeria

Chrysophyllum albidum is a widely consumed fruit in tropical regions, known for its rich nutritional content. The study examined the nutritional values (proximate and amino acids composition) of the skin and pulp cut parts of Chrysophyllum albidum. The two cut parts had the following concentrations: proximate (%) [crude fat: 6.88, 4.69; crude protein: 11.2, 16.4; crude fiber: 10.8, 7.12 ; ash content: 1.93, 2.39; gross energy value (kJ/100g): 1477, 1516], utilizable energy due to protein (UEDP) gave values of 7.73, 11.0 % for the skin and pulp respectively. The coefficient of variation percent (CV %) were generally low with values rage between 0.50 – 26.8. Total amino acids (TAA)[97.0 and 86.7 g/100g, total essential amino acids (TEAA), non-essential (TNEAA), protein efficiency ratio (P-PER), isoelectric point (pI), essential amino acid index (EAAI) and biological value (BV) for the skin and pulp cut parts had the following values (g/100g): 34.6 – 36.7, 52.1 – 60.4, 3.03 – 3.87, 4.86 – 5.15, 100- 83.2 and 97.3 – 79.0 respectively. Based on the whole hen’s amino acids scoring pattern, 33.3 % of the amino acids scored higher than 1.0 , 50 % of the amino acids scored higher than 1.0 based on FAO/WHO essential amino acids scoring pattern, however, scoring based on the amino acids requirements of pre-school child (2 – 5 years) pattern had 77.7 % of the amino acids higher than 1.0 with lysine and methionine were the limiting amino acids in the two samples. Statistical analysis (correlation) showed that no significant difference existed among all the parameters examined. In conclusion, this study established the nutritional values of the skin and pulp of C. albidium, highlighting their potentials as valuable dietary sources. The pulp, in particular, stands out for its higher protein and essential amino acid content, making it a potentially beneficial component in diets and food formulations.