Some Physical Properties and Proximate Composition of Ngologolo Fruits
Burubai 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: May 27, 2014; Published Date: June 19, 2014
Citation: Burubai W, Amber B (2014) Some Physical Properties and Proximate Composition of Ngologolo Fruits. J Food Process Technol 5:331. doi:10.4172/2157-7110.1000331
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 a bid to enhance the design of handling and processing machines and encourage consumption, some physical properties and proximate composition of Ngologolo fruits were studied. Results revealed that mean values of length, width, thickness, geometric mean diameter, surface area and volume were 13.11 ± 1.29 mm, 11.75 ± 0.85 mm, 5.87 ± 0.43 mm, 9.67 ±0.71 mm, 180.32 ±3.41 mm2 and 3.788 ± 0.89 cm3 respectively. Bulk density, true density and porosity were found to be 0.35 g/cm3, 1.91 g/cm3 and 82.1% respectively, while mean values of vitamins A and C were 0.22% and 0.60% respectively. It is therefore recommended that the technical information provided herein be applied for mechanization activities.