Nutrient And Phytochemical Composition Of Annona Muricata Seed Flour (Soursop)

Onyechi, U.A; Ibeanu, V.N; Eme, Paul; Ugwuanyi, C.U.
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka.

ABSTRACT
This study evaluated the nutrient and phytochemical content of Annonnamuricata seeds (soursop seeds).
Soursop fruits were purchased within the vicinity of University of Nigeria, Nsukka, Enugu state. The seeds were extracted manually from the pulp. The seeds were sundried and milled whole into fine flour using Glen creston electric miller, the seed flour was used for analysis. The nutrient and phytochemical analysis were done using standard methods. Data obtained was analyzed using Statistical Package for Social Sciences (SPSS) version 15 for descriptive statistics, means and standard deviation. The proximate analysis showed that the percentage (%) moisture, ash, crude protein, crude fibre, fat and carbohydrate content of the seed flourwere 5.85, 2.13, 1.10, 6.19, 16.88 and 67.85 respectively. The seed flour contained 3.24mg of Zinc, 1.04mg of Iron, 1.2mg of Calcium, 17.35mg of Sodium and 3.57mg of Potassium per 100g. The vitamin composition of the seed flour were vitamin A (5.05RE), ascorbic acid (0.90mg/100g), riboflavin (9.06mg/100g), and thiamin (11.50mg/100g). The phytochemical contents of the seed flour were saponin (8.41mg/100g), flavonoid (5.33mg/100g) and alkaloid (3.09mg/100g). The result of the study shows that soursop seed flour contain an appreciable amount of essential nutrients and phytochemicals and could be incorporated into existing foods, to help solve the problems of malnutrition and micronutrient deficiency.