Determination of Nutritional and Energy Value of Viburnum mullaha Buch.-Ham. Ex D. Don (Indian Cranberry)

Nutritional and energy value of an underutilized wild edible Viburnum mullaha was determined. Vitamin analysis confirmed that the fruit contains high amounts of vitamin C (122.27 mg/100 g), vitamin B2 (0.14 mg/g), and vitamin E (13.47 mg/g). Macronutrient profile revealed that Viburnum mullaha is a...

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Bibliographic Details
Published in:Ecology of food and nutrition 2012-05, Vol.51 (3), p.218-226
Main Authors: Maikhuri, Rakesh K, Dhyani, Deepak, Tyagi, Yasha, Singh, Dalbeer, Negi, Vikram S, Rawat, Lakhpat S
Format: Article
Language:English
Subjects:
ascorbic acid
atomic absorption spectrometry
Berries
biopharmaceutical industry
Carbohydrates
copper
cranberries
Dietary Carbohydrates - analysis
Dietary Fats - analysis
Dietary Fiber - analysis
Dietary Proteins - analysis
energy
Energy Intake
Food Analysis
functional foods
Humans
iron
lipids
magnesium
manganese
medicine
Minerals - analysis
Nutrition
nutritional value
Nutritive Value
Plant Proteins - analysis
Proteins
riboflavin
statistics
underutilized
Viburnum
Viburnum - chemistry
Viburnum mullaha
Vitamin C
vitamin E
Vitamins - analysis
zinc
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Summary:Nutritional and energy value of an underutilized wild edible Viburnum mullaha was determined. Vitamin analysis confirmed that the fruit contains high amounts of vitamin C (122.27 mg/100 g), vitamin B2 (0.14 mg/g), and vitamin E (13.47 mg/g). Macronutrient profile revealed that Viburnum mullaha is a rich source of carbohydrates (18.4 g/100 g), proteins (11.3 g/100 g), and lipids (18.4 g/100 g). It was calculated that 100 g of fruit berries can provide an average of 284.4 kcal (1185.7 kJ) energy. Analysis of magnesium, copper, iron, zinc, and manganese estimated by atomic absorption spectrophotometer confirmed that fruit berries of Viburnum mullaha can be utilized for developing various edible products. This is the first study ever on the biochemical analysis and nutritional value of this species; hence, it will provide nutritional statistics that scientific societies and the pharmaceutical and nutraceutical industries can use for their expanding investigations of the ultrasonically assisted technique described here in food and medicine.
ISSN:1543-5237
0367-0244
1543-5237
DOI:10.1080/03670244.2012.635566