Nutritional Efficiency of Corn and African Pear Consumed as Complementary Snacks
Ezennaya, C. F
Department of Biochemistry, Faculty of Biological Science, Alex Ekwueme Federal University, Ikwo, Ebonyi State, Nigeria.
Nwobodo, A. M
Department of Biochemistry, Faculty of Science, Ebonyi State University Abakaliki, Ebonyi State,Nigeria.
Ezeigwe O.C *
Department of Applied Biochemistry, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Ogunwa, S.C
Department of Biochemistry, Faculty of Biological Science, Alex Ekwueme Federal University, Ikwo, Ebonyi State, Nigeria.
Okoro, C.O
Department of Medical Biochemistry, David Umahi Federal University of Health Science Uburu, Nigeria.
David, E. E
Department of Biochemistry, Faculty of Biological Science, Alex Ekwueme Federal University, Ikwo, Ebonyi State, Nigeria.
Igwenyi, I. O
Department of Biochemistry, Faculty of Science, Ebonyi State University Abakaliki, Ebonyi State,Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim: This study aimed to analyze the nutritional content of boiled Zea mays and Dacryodes edulis. This study evaluated the proximate, phytochemical, vitamin, and mineral composition of boiled Zea mays (maize) and Dacryodes edulis (African pear).
Methods: Standard biochemical methods were used to evaluate these nutritional contents.
Results: Proximate analysis revealed that both samples contained appreciable levels of all nutrient classes, with Z. mays exhibiting higher moisture (83.89%) and moderate carbohydrate (9.61%) contents, while D. edulis was richer in fat (18.67%), carbohydrate (32.44%), and ash (2.28%). Crude protein was comparable in both samples 3.07% in Z. mays and 3.67% in D. edulis. Vitamin analysis demonstrated the presence of seven vitamins, with vitamin A being the most abundant (1.83 mg/100 g in Z. mays; 2.43 mg/100 g in D. edulis), followed by notable amounts of vitamins C, B1, B2, B6, B12, and E. Mineral analysis identified ten elements, with Z. mays containing higher potassium (217.59 mg/100 g) and D. edulis showing greater levels of iron and calcium.
Conclusion: These findings highlight the nutritional and phytochemical richness of both boiled Zea mays and Dacryodes edulis, supporting their inclusion in health-promoting diets and potential use in functional food development.
Keywords: Zea mays, Dacryodes edulis, proximate, minerals, vitamin contents