Proximate Composition, Mineral and Vitamin Analysis of Custard Apple (Annona Squmosa) Seed Flour

Amol M. Vaidya*, Vitthal R. Chavan, Monika G. Phalphale and Mr. Pankaj G. Pawar

MGM College of Food Technology, MGM Hills Gandheli,

Chhatrapati Sambhajinagar – 431007. Maharashtra, India.

Mail ID: amolvaidya777@gmail.com

Abstract:

A study was conducted to know the nutritive value of custard apple seed flour. The standard procedures of AOAC (2003) were followed to analyze the proximate composition and mineral and vitamin analysis. The proximate analysis of defatted flour was calculated from moisture, total carbohydrates, protein, fat, ash, crude fiber. The iron (Fe), zinc (Zn), calcium (Ca), and magnesium (Mg) were determined by Atomic Absorption Spectrophotometer, sodium (Na) by Flame Photometer. The results revealed that custard apple seed flour contained. Moisture (2.9%), total carbohydrates(48.18%), protein(18.05), fat(22%), ash(2%), crude fiber(11%).while the mineral present in custard apple seed flour iron (49.53mg/kg), zinc (0.703mg/kg), calcium (152.63mg/kg), and sodium (875.29mg/kg). this study concluded that the tested custard apple seed flour contained highest amount of total Carbohydrates and lowest amount of ash.

Key words: Chemical Composition, Custard apple, Vitamin Analysis.