Assessment of Nutritional, Physicochemical and Minerals Compositions of Local Snack (Gaskami) Processed from Parkia biglobosa Pulp in Northern Nigeria

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Samira I. Umar
Garba A. Salisu
Saba J. Jiya
Salisu Abubakar


Vitamins and minerals are essential micronutrients for human growth and well-being and should therefore be adequately provided in the human diet. In developing countries, rural dwellers soundly depend on wild edible fruits to alleviate vitamin and micronutrients deficiency. This study used various standard methods to examine the proximate, physicochemical, and mineral composition of a local snack (Gaskami) made from Parkia biglobosa fruit pulp. Results from proximate analysis, reveals moisture content (9.17±0.20), ash content (5.60±0.15), crude fat (4.66±0.03), crude fiber (28.96±0.50), carbohydrate (34.71±0.23) and crude protein (6.04±0.10). The gelatinization temperature (72°C), tapped density (0.6811g/cm3), emulsion capacity (76%), Browning temperature (302.2-303.5°C), pH (6.1), Foam capacity (15%), Bulk density (0.6224g/cm3), and water holding capacity (80.62 percent) were revealed by the results of the physicochemical properties. Ca (2.60.04), Na (7.110.05), K (11.130.02), Mg (0.870.01), Mn (0.070.02), Fe (0.890.00), Cu (0.060.01), Cr (0.010.00), Zn (0.720.02) were found in the minerals analysis, whereas Pb was not found. The proximate and minerals analyses mean values are both within acceptable limits, and the physicochemical study indicated the pulp's suitability for use as an industrial raw material for food/biofortification. Nevertheless, the processed pulp (Gaskami) would be serving as a source of essential macro and micronutrients for human growth and development.

Fruit pulp, minerals composition, Parkia biglobosa, physicochemical, proximate

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Umar, S. I., Salisu, G. A., Jiya, S. J., & Abubakar, S. (2021). Assessment of Nutritional, Physicochemical and Minerals Compositions of Local Snack (Gaskami) Processed from Parkia biglobosa Pulp in Northern Nigeria. Asian Research Journal of Current Science, 3(1), 277-286. Retrieved from
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