Evaluation of Vitamins and Possible Nutrient Composition of Local and Improved Specie of Guava Flesh (Psidium guajava)

Received 17 Feb, 2021

Accepted 12 Apr, 2021

Published 15 Jun, 2021

ABSTRACT

Background and Objectives: Guava (Psidium guajava) belongs to the family Myrtaceae. It has been cultivated in Nigeria one of the most common fruits in Nigeria. It has become popular because of its availability almost throughout the year. The objective of this study is to evaluate the nutritional and vitamin contents of the flesh of the local and improved guava species. Materials and Methods: Proximate components were determined using the Association of Official Analytical Chemists (AOAC) method for the moisture, ash, crude lipid and nitrogen content. Crude protein and Carbohydrate. Vitamins A, B₁, B₂, B₃, B₆ and B₁₂ were analyzed using standard methods. Results: The result showed that moisture and carbohydrate content of the improved white guava flesh is low compared with the local white guava species  (9.8825 and 14.4015%) and (56.378 and 62.802%), respectively. The ash, fat, fibre and protein content of the improved white guava flesh is high compared with the local guava species (11.25 and 5.15%), (5.55 and 1.335%), (6.6145 and 6.5865%) and (10.325 and 8.225%). Improved white guava flesh is relatively low in vitamin A, vitamin B₃, vitamin B₆ and vitamin C compared to local white guava flesh, while the local white guava flesh is relatively poor in vitamin B₁, vitamin B₂ and vitamin E compared to improved white guava flesh. Conclusion: The present findings suggest guava flesh as a considerable source of nutrients in the diet and may have health and economic benefits due to its vitamins, and nutritional composition.

INTRODUCTION

There is growing interest and concern among people from all walks of life in foods and their relationship to nutrition and health. Fruits form part of the balanced diet, which the human body need and they are used to prevention deteriorating health condition¹.

Guava (Psidium guajava) is one of such fruits and it belongs to the family Myrtaceae. It has been cultivated in Nigeria as one of the most common fruits² and it’s available almost throughout the year. It also grows well in zones of scanty rainfall areas such as in the north-eastern part of Nigeria³. Psidium guajava is an evergreen shrub with a musky special odour when ripened⁴. The fruit contains several small seeds and consists of a fleshy pericarp and seed cavity with pulp⁵.

It contains antibacterial and antimicrobial compounds⁶ and had shown a high anti-diabetic activity⁷. Guava contains antioxidants, phytochemicals, essential oils, polysaccharides, minerals, vitamins and enzymes⁸. Guava is also a very good source of bioactive components. However, in Nigeria, the local breeds (Fig. 1) cultivated by people are being replaced by improved breed (Fig. 2) as a result of the size of the improved breed and pest infestation that commonly attacks the local breeds guava. Thus, this research aims at evaluating the nutritional composition and vitamin contents of the flesh of the local and improved guava species.

Fig. 1: Local breed white apple Psidium guajava

Fig. 2: Improved breed white Malaysian Psidium guajava

MATERIALS AND METHODS Sample collection and preparation: The guava samples were bought from Eke Awka and Eke Amaenyi market both in Awka South local government area, Awka, Anambra State, Nigeria. This research project was conducted from May-June, 2019.

The composite samples of each species of the fruit were prepared separately. Each sample was washed thoroughly with distilled water, cut into smaller sizes and dried in the oven for 5-7 days at 40^ºC after which the flesh was ground into a fine powder. The already grounded flesh was transferred into an airtight container and properly labelled for further analysis.

Proximate analysis: The AOAC⁹ method was used for the determination of moisture, ash, crude lipid, Carbohydrate and nitrogen content.

Vitamins: Vitamins A, B₁, B₂, B₃, B₆ and B₁₂ were analyzed using the method described by Bayfield and Cole¹⁰, vitamin C and E were analyzed by Kirk and Sawyer¹¹ method.

RESULTS AND DISCUSSION

The results of the proximate analysis in Fig. 3, showed that the improved white guava flesh contains percentages of moisture, ash, fat, fibre, protein and carbohydrate content of 9.8825, 11.25, 5.55, 6.6145, 10.325 and 56.378%, respectively. While local white guava flesh contains percentages of moisture, ash, fat, fibre, protein and carbohydrate content of 14.4015, 5.15, 1.335, 6.5865, 8.225 and 62.802%, respectively.

From the result of the proximate analysis done, the local white guava flesh contains high moisture and carbohydrate content than the improved white guava. While the improved white guava has higher compositions of ash, fat, fibre and protein content than the local white guava flesh. The observed moisture content in both species of guava’s flesh is relatively low compared to (80%) obtained by Ekpete and Edori¹². The total carbohydrate and protein content values were higher than those reported by Jyorti et al.¹³. The leaves equally showed a considerable high concentration of carbohydrate, protein, moisture and crude fibre with relatively low levels of ash and fat¹⁴. Guava has a low energy content of 68 kcal/100 g¹⁴. El-Buluk et al.¹⁵ reported that the crude protein content of guava is low (1%) and high moisture content (6.2-76.0%)¹⁶. Lintu et al.¹⁷, showed the presence of Carbohydrate (7 mg/100 g), Starch (6.3 mg/100 g) and Protein (16.8 mg/100 g).

A higher level of carbohydrate can give consumers a boost of energy. Being a source of dietary fibre and protein, the guava flesh, especially the improved breed, can be a key to achieving good digestive health. Increased intake of guava in the diet can increase the intake of dietary fibre, which helps to relieve many digestive problems including bloating, stomach cramps, and can be a source of amino acids in the body which helps in the body build-up, cellular regulation and hormonal stimulation which increases the body metabolic rate and helps fight diseases.

Fig. 3: Proximate components of improved and local white guava flesh

Vitamins content: The results obtained for vitamin content of the improved White and local white Psidium guajava flesh are shown in Fig. 4a-e. The data of Fig. 4a showed vitamin A and E content of improved and local white guava flesh (3.09 and 6.055 mg kg^-1) and (3.265 and 1.0925 mg kg^-1) respectively. The data of Fig. 4b showed the vitamin B₁, B₂, and B₃ content of improved and local white guava flesh (1.2581 and 1.1568 mg%), (0.037 and 0.0275 mg%) and (0.4445 and 0.616 mg%) respectively. In Fig. 4c, the vitamin B₆ content of improved and local white guava flesh is shown as (357.5 and 424.14 mg%), the vitamin C content of improved and local white guava flesh in Fig. 4d (13.11and 13.925 mg g^-1), and vitamin B₁₂ content of improved and local white guava flesh in Fig. 4e, (0.0865 and 0.0875 mg/100 g).

From the result, it was observed that the improved White guava flesh is relatively low in vitamin A, vitamin B₃, vitamin B₆ and vitamin C compared to local breed flesh, while local white guava flesh has a relatively low content of vitamin B₁, vitamin B₂ and vitamin E compared to improved breed. Guava can be promoted as a health and quality fruit in taste, texture and overall nutritive quality¹⁸. It has been reported to be an excellent source of vitamin C (200±300 mg/100 g)¹⁹, niacin, riboflavin and vitamin A²⁰. The fruit contains a large amount of citric, and a trace amount of formic acid²¹. The plant showed the presence of a high concentration of vitamin C as 103.0 mg/100 g, vitamin B as 14.80 mg/100 g¹⁷. Therefore, it entails that guava can be a source to supply these nutrients when consumed.

Fig. 4: Graphical representation of different vitamins

CONCLUSION

This study of these two guava species has highlighted the potentials of this fruit to serve as food. It has also shown the importance of the two species most especially the local white guava and that it should not be allowedto go into extinction as its cultivation is gradually declining observed by its reduced availability in the market.

SIGNIFICANCE STATEMENT

This study discovers the guava especially the local white guava species has high nutritive values that can be beneficial for the improvement of the health of its consumers and enhancing the establishment of its industrial products. This study will help the researcher to uncover the critical areas of different species of guava nutritive values that many researchers were not able to explore. Thus a new theory on the production of local white guava species may be arrived at.

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