ASSESSMENT OF BIOCHEMICAL AND MINERAL CONSTITUENTS OF GUAVA GROWN IN RANGPUR

Abstract

Guava (Psidium guajava L.) is one of the most popular and demanding fruit grown in Bangladesh. Psidium guajava L. (Guava) is used not only as food but also as folk medicine in subtropical areas around the world because of its pharmacologic activities. The study was concerned with assessment of biochemical and mineral constituents of guava. The Research work was performed in the laboratory of the Department of the Department of Agricultural-chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur. The duration of the experiment was 06 April to 05 July, 2018. The varieties of guava were collected from the local market named Kazi peyara, BARI peyara-2 and BARI peyara-3. Guavas were analyzed for physical, chemical and mineral properties. The physical properties studied included pH and Titrable acidity with value ranges of 4.80-4.89 and 0.384-0.576%, respectively. Chemical composition of the guava sample with different concentration showed protein 0.61-1.215 %, ash 0.79-1.29%, vitamin A and vitamin C with a range of 0.023-0.06 mg/100 g and 18.94-62.05 mg/100 ml, respectively. Mineral properties included calcium, magnesium, potassium, Phosphorus with value ranges of 10.02-17.21 mg/100 ml, 51.04- 97.22 mg/100ml, 133.3-225.0 mg/100 ml and 23.73-28.91mg/100 ml, respectively. Guava is an important fruit in our country. It is recommended that the processing and preservation of guava commercially in our country and can help to improve our national economy.