NUTRIENT, ANTINUTRIENT AND SENSORY EVALUATION OF CORCHORUS OLITORIUS FRUIT

Abstract

Corchorus olitorius is a widely consumed indigenous green leafy vegetable in Nigeria, however the consumption of its fruit is less known. This study was designed to determine the nutrient and anti-nutrient composition of raw and cooked C. olitorius fruit. The sensory acceptability of C. olitorius fruit soup was also compared with the commonly consumed C. olitorius leaf soup. Proximate composition, mineral and anti-nutrient analyses of C. olitorius fruit were carried out using standard procedures. Sensory evaluation of soup cooked from C. olitorius fruit and C. olitorius leaves was carried out. Results obtained showed that the raw C. olitorius fruit composed of  moisture (84.95%), crude protein (1.58g/ 100g), crude fat (0.20g/ 100g), crude fibre (2.03g/ 100g), ash (2.45g/ 100g), carbohydrate (10.82g/ 100g) and energy (51.4 kcal/100g). Cooked C. olitorius fruit soup had moisture (92.58g/ 100g), crude protein (1.10g/ 100g), crude fat (0.10g/ 100g), crude fibre (1.44g/ 100g), ash (1.08 g/ 100g), carbohydrate (5.14g/ 100g) and energy (34.9 kcal/100g). Both the raw and cooked seed sample contained appreciable amounts of minerals especially calcium and potassium. Among the anti-nutrients determined, tannin value (133mg/ 100g) was highest in the raw C.olitorius fruit sample. Sensory evaluation showed significantly higher overall preference for C. olitorius fruit soup over C. olitorius leaf soup. The consumption of soup made from C. olitorius fruit has nutritional benefits and was also found to be acceptable to consumers. It is recommended that the consumption of C. olitorius fruit soup should be preserved where it is already being consumed and promoted in other parts of Nigeria where it is not well known.