Some Physical Properties and Proximate Composition of Ipoli FruitsBurubai W* and Amber B
Department of Agricultural and Environmental Engineering, Faculty of Engineering, Niger Delta University, P.M.B. 071, Wilberforce Island, Yenagoa, Bayelsa State, Nigeria
- *Corresponding Author:
- Burubai W
Department of Agricultural and Environmental Engineering
Faculty of Engineering, Niger Delta University, P.M.B. 071
Wilberforce Island, Yenagoa, Bayelsa State, Nigeria
E-mail: [email protected]
Received date: February 24, 2014; Accepted: July 07, 2014; Published: July 24, 2014
Citation: Burubai W, Amber B (2014) Some Physical Properties and Proximate Composition of Ipoli Fruits. J Food Process Technol 5:343. doi:10.4172/2157-7110.1000343
Copyright: © 2014 Burubai W, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In this study, some physical properties desirable to the design and development of handling and processing equipment, as well as the proximate composition of Ipoli fruit was evaluated. Results show that average values of length, width, thickness andgeometric mean diameter were 20.20 mm, 13.91 mm, 6.92 mm and 12.45 mm respectively at a moisture level of 85.2% (wet basis). Sphericity, aspect ratio, surface area and volume were found to be 62%, 70%, 438.27 mm2 and 1227.84 mm3 respectively, while coefficient of static friction on mild steel, rubber and plywood surfaces were found to be 1.294, 1.140 and 1.016 respectively. The nutritional facts also reveal that Ipoli fruit contains 6.2% Carbohydrate, 0.8% protein, 1.7% ash content, 0.18% Vitamin A and 0.42% Vitamin C. It is therefore recommended that Ipoli fruit consumption and cultivation be encouraged and the mechanization of its unit operations be considered.