Nutritional Potential of Myrianthus holstii Fruit of Rwanda
Abstract
Myrianthus holstii fruit has been a neglected edible fruit with limited nutritional information. This study evaluated the physical and chemical characteristics of M. holstii fruit of Rwanda. The physical parameters including fruit weight, fruit size, pulp content, seed weight and seed size are reported. The fruit pulp that is acidic pH (3.38±0.04) contained; protein (8.03±0.95 g/100g), dietary fibre (25.64±0.06 g/100g), vitamin C (19.80±2.13 mg/100g), beta carotene (0.99 mg/100g), iron (16.262±0.576 mg/100g), zinc (2.327±0.034 mg/100g) and copper (0.573±0.011 mg/100g). Assessment of these nutrient contribution to the Recommended Dietary Allowance (RDA) showed 100g of pulp can meet 42%, 103%, 79%, 233%, 163%, 49% and 143% for children (4-8-year-old); and 18%, 103%, 22%, 133%, 90%, 29%, and 63% for adults (19-50years) respectively. The seeds had an oil yield of 37.67±1.53% with omega 6 fatty acid (78.92) being the most dominant. The total unsaturation in the oil was 90.91% with 78.92% poly unsaturated fatty acids. Based on the nutritional information, M. holstii can be a good source of beta carotene (vitamin A), iron, zinc and omega 6 fats that are essential in nutrition and health. Therefore, the fruit should be promoted for consumption as a snack and also processed into food products like fruit juice, wine, jelly, jam and vegetable oil to enhance the nutrition, health and income of households.
Keywords: Myrianthus holstii, fruit, nutritional composition, bioactive, proximate, chemical, physical, Rwanda
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