African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Short Communication

Effect of maturity stage on protein fractionation, in vitro protein digestibility and anti-nutrition factors in pineapple (Ananas comosis) fruit grown in Southern Sudan

K. Murwan SabahelKhier1*, A. Saifeldin Hussain1 and K. E. A. Ishag2
  1Department of Biochemistry, School of Biotechnology, Faculty of Science and Technology, Al Neelain University, Sudan. 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum. Sudan.
Email: [email protected]

  •  Accepted: 24 July 2010
  •  Published: 31 August 2010

Abstract

 

 The investigation shows that albumin, globulin and protein content increases with increase in the days of maturity stage. While glotulin and non-protein nitrogen decreases with increase in the days of maturity stage. The prolamine remains constant during the maturity. An in vitro protein digestibility improves by decreases in tannin and phytic acid with increase in the days of maturity stage because tannin and phytic acid inhibits the activity of the pepsin enzyme.

 

Key words: Maturity, pineapple, digestibility, anti-nutrition. 

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This article is published under the terms of the Creative Commons Attribution License 4.0

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